Swift Company

Swift Independent Packing Company

Thomas H Donnelly

William D Warner

Theodore V Kueper

Chunghee K Kang

Robert S McGinnis

Ronald F Jodlowski

Method for accelerating the tenderization of meat by natural enzymes by antemortem injection of selected activators of specific natural enzymes and/or binding agents for enzyme inhibitors naturally present in meat, promptly slaughtering the animal or fowl after injection and holding the meat within the optimum temperature range of the natural enzyme for about 2 days.

Tenderization of meat by natural enzyme control

A gelatin dessert composition comprising a syrup containing water, dissolved gelatin, and from about 30% to 200% by weight of the gelatin of food grade acid, preferably selected from the group consisting of citric acid, malic acid, ascorbic acid, erythorbic acid and mixtures thereof.

Gelatin dessert composition

Gelatin is extracted from collagen-containing substances by liquefaction with hydrogen peroxide as the sole lyotropic agent. Collagen-bearing tissue is liquefied through agitation with hydrogen peroxide at about 45.degree.-60.degree. C. for from about 4 to about 24 hours at concentrations such that the weight of peroxide is from about 1/3 to 3 times the weight of collagen protein within the system. The thus formed colloidal solution gels upon cooling, and gelatin degradation is minimized by removing peroxide from the solution before the gelatin is dried.

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Western Springs, IL, United States of America

Thomas H Donnelly