Campbell Soup Company

Rodney E Wolfe

Jerry E Webb

Roger L Dake

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.

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Springdale, AR, United States of America

Rodney E Wolfe