Campbell Soup Company

Jerry E Webb

Kenneth A Clatfelter

Rodney E Wolfe

Roger L Dake

John D Story

Richard H Forsythe

The invention relates to a method and associated apparatus for production of broth or stock from mechanically deboned meat. The mechanically deboned meat is extruded into a circulating stream of hot water or recycled broth in a closed sanitary tubing system sized to provide the required degree of cooking. The deboned meat introduced into the extruder may be mixed with salt and/or sodium phosphate to promote protein extraction and binding ('cohesion'). The broth and cooked meat are separated and further processed or stored for later use. The separated extruded meat may be further cooked by conventional methods, e.g., in open kettles, to produce additional broth and fat, or used as an ingredient in numerous meat products. The separated broth may be recycled to increase the amount of solubilized protein therein or diverted for immediate use elsewhere.

Poultry stock from mechanically deboned meat

A method for processing poultry, including the conversion of live birds to component meat parts in substantially less time and using substantially less energy, which method comprises the steps of: providing a live poultry bird; slaughtering said bird with the application of electrical energy to stun or electrocute said bird; applying a sequence of electrical stimulation during bleedout; scalding the carcass; applying additional electrical stimulation immediately after scalding and subjecting said carcass to a conditioning step wherein said carcass is held in a warm, humid atmosphere for a period of time sufficient to render the poultry meat tender upon subsequent cooking without the need for an extended carcass aging period; and defeathering and eviscerating said carcass.

Method of eliminating aging step in poultry processing

This invention relates to a method for processing poultry, including the conversion of live birds to component meat parts in substantially less time and using substantially less energy, which method comprises the steps of: providing a live poultry bird; slaughtering said bird without the application of electrical energy to stun or electrode said bird; scalding the carcass resulting from slaughter; subjecting said carcass to a conditioning step wherein said carcass is held in a warm, humid atmosphere and during which electrical stimulation is applied to said carcass for a period of time sufficient to render the poultry meat tender upon subsequent cooking without the need for an extended carcass ageing period; defeathering and eviscerating said carcass; cutting said carcass into component parts, if desired; and either immediately following said evisceration step, or said cutting step, introducing into said carcass or component parts a solution containing up to about 5 weight percent phosphate salts and up to about 2 weight percent sodium chloride.

A process for reducing total cooking time by treating meat flesh includes heating an aqueous solution to an elevated temperature; depositing the hot solution into the meat in a number of places thereby elevating the internal temperature and maximizing heat distribution efficiencies, and heating the hot treated meat until cooked.

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Farmington, AR, United States of America

Jerry E Webb