Mckenna, Sean (Raby House Lodge, Benty Heath Lane Willasto, Wirral Merseyside CH64 1SB, GB)
| 1. | Meat tenderising apparatus comprising a pressurising means and an irradiating means whereby, in use, the pressurising means is adapted to apply pressure to a meat product and the irradiating means is adapted to apply radiation to the meat product, wherein the resulting meat product remains uncooked. |
| 2. | An apparatus according to claim 1, wherein the pressurising means is a pneumatic means. |
| 3. | An apparatus according to claim 1 or claim 2, wherein the pressurising means is in communication with a regulator unit. |
| 4. | An apparatus according to any preceding claim, wherein the irradiating means is configured to provide at least one of the following forms of radiation, namely: IR; UV; Xray; and/or RF. |
| 5. | An apparatus according to any of claims 1 to 3, wherein the irradiating means is configured to provide RF radiation. |
| 6. | An apparatus according to any preceding claim, wherein the radiation has a frequency of 5 to 50 MHz. |
| 7. | An apparatus according to any preceding claim, wherein the radiation has a frequency of 10 to 30 MHz. |
| 8. | An apparatus according to any preceding claim, wherein the radiation has an energy of up to 5kW. |
| 9. | An apparatus according to any preceding claim, wherein the radiation has an energy of 01.1 to 0.9 kW. |
| 10. | An apparatus according to any preceding claim, wherein, in use, the radiation is applied for a continuous period of time. |
| 11. | An apparatus according to any of claims 1 to 9, wherein, in use, the radiation is applied as a series of pulsed discharges for a period of time.*& 25. |
| 12. | 18655401 12 An apparatus according to any of claims 1 to 9, wherein, in use, the radiation is applied continuously and/or as a series of pulsed discharges for a period of time. |
| 13. | An apparatus according to any preceding claim, wherein the apparatus comprises a control unit. |
| 14. | An apparatus according to claim 13, wherein the control unit facilitates the control of the pressurising means and the irradiating means and a dwell time. |
| 15. | An apparatus according to claim 14, wherein the dwell time is less than 30 seconds. v. |
| 16. | An apparatus according to any preceding claim, wherein, in use, the pressure and the irradiation are applied to the meat product sequentially. |
| 17. | An apparatus according to any preceding claim, wherein, in use, the pressure and the irradiation are applied to the meat product simultaneously. |
| 18. | An apparatus according to any preceding claim, wherein there is provided at least one plate in operative communication with the pressurising means. |
| 19. | An apparatus according to any preceding claim, wherein there is provided a fixed base from which the at least one plate is spaced apart. |
| 20. | An apparatus according to claim 19, wherein, in use, a meat product is placed on the fixed base and the pressurising means is operable to move the at least one plate toward the base to apply pressure on the meat product located therebetween. |
| 21. | An apparatus according to claim 18, wherein at least two spacedapart parallel plates are provided. |
| 22. | An apparatus according to claim 21 , wherein, in use, a meat product is placed on one plate and the pressurising means is operatively connected to both plates and is operable to move both plates toward the each other to apply pressure on the meat product located therebetween. |
| 23. | An apparatus according to any preceding claims, wherein the pressurising means is configured to exert any pressure on a meat product with a thrust of between 1700KG.*& 26. |
| 24. | 18655401 24 An apparatus according to any of claims 1 to 22, wherein the pressurising means is configured to exert any pressure with a thrust of between 150500KG. |
| 25. | An apparatus according to any preceding claim, wherein there is provided at least two spacedapart parallel plates, or a fixed base and at least one spacedapart plate, whereby they are configured to transmit radiation between their opposed faces. |
| 26. | An apparatus according to any preceding claim, wherein there is provided at least two spacedapart parallel plates, or a fixed base and at least one spacedapart plate, whereby they are configured to form a capacitor between their opposed faces. |
| 27. | An uncooked packaged meat product suitable for use with the apparatus of claims 1 to 26, wherein the packaged meat product comprises a sealed plastics material with an inner chamber, said chamber encasing at least one piece of meat and an infused oil in a vacuum or near vacuum state. |
| 28. | An uncooked packaged meat product according to claim 27, wherein the inner chamber is substantially congruent with the external diameters of the sealed plastics material. |
| 29. | An uncooked packaged meat product according to claim 27, wherein the sealed plastics material possesses a defined seal around its circumference. |
| 30. | An uncooked packaged meat product according to any of claims 27 to 29, wherein the packaged meat product comprises one piece of meat. |
| 31. | An uncooked packaged meat product according to any of claims 27 to 29, wherein the infused oil comprises edible oil and herbs and seasonings. |
| 32. | An uncooked packaged meat product according to any of claims 27 to 31 , wherein the infused oil is provided in a meattoinfused oil weight ratio of between 1 :1.5 to 1:100. |
| 33. | A method for tenderising meat comprising the introduction of a meat product into an apparatus in accordance with claims 1 to 26, whereupon the pressurising means of the apparatus applies pressure to the meat product and the irradiating means applies radiation to the meat*& 27. |
| 34. | 18655401 product, said pressure and radiation being applied sequentially and/or simultaneously for a period of time controlled by a control unit, and wherein the resulting meat product remains uncooked. |
| 35. | 34 A method according to claim 33, wherein the method is applied to an uncooked packaged meat product as claimed in any of claims 26 to 31. |
| 36. | A method according to claim 33 or 34, wherein the method is operative to permit substantially total integration of the infused oil into the at least one piece of meat. |
| 37. | A method for substantially integrating an infused oil with at least one piece of meat, the method comprising: the introduction of a packaged meat product into the apparatus as claimed in any of claims 1 to 26; whereupon the pressurising means of the apparatus applies pressure to the packaged meat product and the irradiating means applies radiation to the packaged meat product, said pressure and radiation being applied sequentially and/or simultaneously for a period of time controlled by a control unit; and wherein the packaged meat product comprises a sealed plastics material with an inner chamber, said chamber encasing at least one piece of meat and an infused oil in a vacuum or near vacuum state, and wherein the resulting meat product remains uncooked. |
| 38. | An uncooked tenderised packaged meat product comprising a sealed plastics material with an inner chamber, wherein said chamber encases at least one piece of meat and an infused oil in a vacuum or near vacuum state, and wherein said at least one piece meat substantially fills the inner chamber and is of a substantially uniform thickness. |
| 39. | A tenderised packaged meat product suitable for use with the apparatus as claimed in any of claims 1 to 26, wherein the tenderised packaged meat product comprises a sealed plastics material with an inner chamber, said chamber encasing at least one piece of meat and an infused oil in a vacuum or near vacuum state, and wherein said tenderised packaged meat product has been tenderised in accordance with the method as claimed in ?:ny of claims 33 to 36, and wherein the resulting meat product remains uncooked.*& 28. |
| 40. | 18655401. |
The present invention relates to an apparatus for the tenderising of meat products, and particularly, but not exclusively, the tenderising of prime and non-prime cuts of meat products and the like.
The purpose of cooking meat is to render the meat more edible. In particular, the cooking of meat: improves the flavour, taste, colour and/or aroma; makes it easier to digest; and rids meat of, or least allows the control of, pathogenic micro-organisms present on and in the meat.
Pathogenic micro-organisms, such as harmful bacteria (eg. Salmonella and E.coli), are killed at high temperatures and this is the principle reason for cooking meat at a high temperature. To be safe meat or a product containing meat must have its internal temperature raised high enough to destroy any, or enough, harmful pathogenic micro-organisms that may be present such that the meat product is edible without causing illness to the consumer.
Importantly, commonly used indicators to determine whether meat is cooked may not be accurate. Indeed, colour and texture changes have often been considered as reliable indicators of whether meat was cooked but scientific research has indicated that this is not sufficient in determining whether the pathogenic micro-organisms have been destroyed.
For instance, minced beef (ground beef) may turn brown before it has reached a temperature at which pathogenic micro-organisms are destroyed. A typical hamburger is only considered to be cooked (i.e. the pathogenic micro-organisms have been destroyed, in other words, is safe for human consumption) when it has been cooked to a temperature >72°C, regardless of colour imparted to the meat by the cooking process.
Nevertheless, it is possible to eat meat safely that has been cooked such that it is rare. This applies to the cooking of whole cuts of meat, such as steaks or joints (providing that it is not a rolled joint - made up of more than one cut of meat), providing that the meat has been sealed. When meat is sealed, a high heat (generally >72°C) is used to kill any pathogenic micro¬ organisms present on the surface of the meat, the meat will typically change colour when proper! 1'
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sealed. This sealing is sufficient for whole cuts of meat as pathogenic micro-organisms will only be present on the surface thereof.
In contrast, poultry or meat products made up of more than one cut of meat (e.g. beef burgers, sausages, chicken nuggets, rolled joints, kebabs, etc) typically have pathogenic micro-organisms present all the way through them. Therefore, cooking all the way through is essential to prevent consumption of any pathogenic micro-organisms.
In rendering the meat or meat product more edible by cooking, the resulting cooked product may possess an improved level of tenderness. However, producing improved levels of tenderness in cooked meat or meat products has caused numerous people, both chefs and consumers, great difficulty. Due to the varying nature of meat the tenderness following cooking is extremely difficult to correctly judge. By varying nature it is meant that no two pieces of meat cook to produce an identical result, even if the two piece are the same cuts and are largely identical in appearance and weight.
One resulting effect is that consumers may possess a lack of confidence when attempting to cook meat. This lack of confidence is often exacerbated by the high commercial value of prime cuts of meat.
Although a consumer may be tempted to improve their confidence at cooking prime cuts of meat by practising on cuts of lesser value, it is unlikely that the consumer will be better served since a lesser cut of meat is typically less tender, resulting in a less tender cooked product. Although such cuts of meat may be tenderised by traditional methods, such as beating or chemical tenderising, such pre-cooking preparation renders it largely unsuitable for current consumers whom desire more instantaneous results.
Chemical tenderising may be achieved by the application of a marinade. One type of marinade contains an acid, for example lemon juice, wine or wine vinegar. The acid serves to break down the meat tissue. Somewhat similarly, certain raw fruits can be used as a marinade as they contain protein-splitting enzymes which can act on raw meat by the enzymes acting on the muscle tissue causing it to break down.
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With all types of chemical tenderisation with the use of marinades there is the inherent danger of exposing them to the meat for too long a period of time. Excessive exposure can cause the meat to spoil and be unsuitable for cooking. As already mentioned, the preparation time associated with chemical tenderising renders it largely unsuitable for current consumers.
In order to overcome the drawbacks associated with the current state of the art, it is a general aim of the present invention to improve a consumer's confidence in their ability to cook raw meat or a raw meat product to an acceptable cooked product.
It is a further general aim of the present invention to provide raw meat or a raw meat product that is easy to cook.
It is a yet further general aim of the present invention to provide a consumer with a raw, non- prime meat or meat products that can be more easily cooked to produce a cooked product of acceptable tenderness.
It is also a further general aim of the present invention to provide a raw food product that can be used by consumers as part of a controlled diet to ensure healthy eating and or calorie-control or the like.
According to a first aspect of the present invention there is provided meat tenderising apparatus, the apparatus comprising a pressurising means and an irradiating means whereby, in use, the pressurising means is adapted to apply pressure to a meat product and the irradiating means is adapted to apply radiation to the meat product, wherein the resulting meat product remains uncooked.
It is to be understood that the terms "meat" and "meat product" are not to be considered as limiting in any way. This term should be read to comprise any food product or foodstuff that may undergo tenderising prior to human or animal consumption, such as meat or fish.
It is also to be understood that the terms "raw " and "uncooked" are used interchangeably to relate to a meat or meat product that has not been cooked, i.e. the meat or meat product has not
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had its temperature raised high enough to destroy any, or enough, harmful pathogenic micro¬ organisms to prevent said meat or meat product causing illness upon human consumption.
The pressurising means of the present invention may be manufactured from any means which is configured to provide pressure to a meat product, such as a pneumatic means, a hydraulic means or a screw press or the like.
Preferably the pressurising means of the present invention operate pneumatically as, advantageously, this represents an easily controllable and cost effective route to apply pressure to a meat product. Furthermore, the deployment of pneumatic means is particularly suitable for use with meat products due to generally being hygienic and/or providing ease of maintaining acceptable levels of hygiene which is of importance when dealing with food products.
One acceptable form of pneumatic pressurising means may be a pneumatic cylinder. The pressurising means may be in communication with a regulator unit, this unit being operative to regulate the pressure being exerted by the pressurising means.
The irradiating means of the present invention may be manufactured from any means which is configured to provide radiation to a meat product. Acceptable forms of radiation being IR (infra¬ red), UV (ultra-violet), X-ray or RF (electromagnetic radiation in the Radio Frequency range). Preferably the irradiating means of the present invention are configured to provide RF radiation. The use of RF radiation provides the advantage of allowing alternating electric fields to be applied to the meat product. These alternating fields may be utilised to produce molecular friction within the meat product in order to impart a mild heating effect, in the order of 5-10 ° C, but preferably <5 ° C. Of course this mild heating effect is clearly not sufficient to cook the meat product. That said, it may be that even mild heating of the meat product is not desirable and any heating effect being imparted will be controlled or prevented by maintaining the temperature of the environment surrounding the meat product.
Preferably the irradiating means is configured, in use, to transmit radiation to a meat product with a frequency of 5-50MHz, and most preferably with a frequency of 10-30MHz. The energy of the transmitted radiation may be up to 5kW, but is preferably between 0.1-0.9kW.
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The irradiating means may be adapted to deliver radiation to a meat product continuously for a period of time to be pre-determined, or determined by an operator using the apparatus. Alternatively, the irradiating means may be adapted to deliver radiation to a meat product in a series of pulsed discharges for a period of time to be pre-determined, or determined by an operator using the apparatus. As a further alternative, the irradiating means may be adapted to deliver radiation to a meat product in a series of pulsed discharges or continuously for a period of time to be pre-determined or determined by an operator using the apparatus.
The apparatus preferably includes a control unit. The control unit can be disposed to facilitate the control of the pressurising means and the irradiating means. In an preferred embodiment, the control unit allows an operator to set a dwell time for the pressurising means, i.e. the amount of time for which pressure is applied to the meat product or the like (the dwell time), as well as the force of pressure applied. Additionally, the control unit may permit the operator to set the power of the radiation applied to the meat product or the like as well as whether the radiation is applied continuously or in a pulsed form. Preferably the control unit permits the operator to simultaneously control the pressurising means and the irradiating means as described above. One acceptable form of control unit may be provided by a PLC (power level controller), ie. radiation is only applied to a meat product once pressure is being applied thereto.
The dwell time can be varied depending upon the capabilities of the pressurising means and irradiating means. Preferably however, the dwell time is less than 30 seconds. Even more preferably the dwell time is less than 15 seconds. This is advantageous as it permits a rapid throughput of meat production.
The apparatus is capable, in use, of applying pressure and radiation to a meat product, such application of pressure and radiation may be sequentially or simultaneously or variations thereof. Preferably the apparatus is configured to simultaneously apply pressure and radiation to a meat product for a period of time during the tenderising thereof.
The pressurising means exerts pressure, in use, on a meat product by direct contact with the product via at least one plate in operative communication with the pressurising means. There
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may be provided a fixed base from which the at least one plate is spaced apart. In use, a meat product can be placed on the fixed base and the pressurising means may be operable to move the at least one plate toward the base to apply pressure on the meat product located there¬ between.
Alternatively, the pressurising means may be operatively connected to at least two spaced-apart parallel plates, on one of which, in use, a meat product can be placed. The pressurising means may be operable to move one or both plates toward the other to apply pressure on the meat product located there-between.
The pressurising means can be configured to exert, in use, any pressure on a meat product with the thrust of between 1-700KG. Preferably the range of pressures is with a thrust between 100- 700KG, and most preferably between 150-500KG.
Preferably the at least two spaced-apart parallel plates present, or a fixed base and at least one spaced-apart plate, are configured to transmit radiation between their opposed faces such that, in use, the meat product located there-between is irradiated.
In a preferred embodiment, where there are at least two spaced-apart parallel plates present, or a fixed base and at least one spaced-apart plate, the opposed surfaces thereof may be adapted to form a capacitor, such as a capacitor in a resonant circuit, possessing a frequency in the RF range such that, in use, the meat product located there-between is irradiated. To facilitate this arrangement, the at least two spaced-apart parallel plates, or fixed base and at least one spaced- apart plate, have electrical connections which can be joined to form a tuning network. These electrical connections may additionally or alternatively be connected to an RF generator or other radiation generator.
The control unit may be in communication with the at least two spaced-apart parallel plates present, or the fixed base and at least one spaced-apart plate, such that the control unit maintains and controls the exact state of the spacing between the opposing faces thereof.
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To ensure the safe operation of the apparatus of the present invention by a user, it is preferable for the apparatus to be encased within a Faraday cage or the like in order to prevent stray energy from leaking. Furthermore, one or more insulators may be incorporated into the apparatus and/or the Faraday cage to guard against any grounding faults.
To further ensure the safe operation of the apparatus of the present invention, the pressurising means may be in communication with a dump valve. The dump valve being operable to permit the instant or near instant dispersal of built up pressure in the pressuring means should the apparatus need to be shut down in an emergency or on an urgent basis.
The apparatus of the present invention has been found, advantageously, to provide particularly desirable results in producing uncooked meat products.
According to a second aspect of the present invention there is provided an uncooked packaged meat product suitable for use with the apparatus of the present invention, wherein the packaged meat product comprises a sealed plastics material with an inner chamber, said chamber encasing at least one piece of meat and an infused oil in a vacuum or near vacuum state.
Preferably the inner chamber is substantially congruent with the external diameters of the sealed plastics material. This is advantageous as during any tenderising of the meat in which pressure is applied in one direction, any expansion of the meat in a substantially perpendicular direction to the applied pressure may be accommodated by the plastics material to result in the meat having a substantially uniform thickness. Alternatively, the sealed plastics material may possess a defined seal around its circumference. In either embodiment, the sealed plastics material should possess an inner chamber of sufficient width and volume to accommodate any such expansion of the meat as described above.
Preferred dimensions of sealed plastics materials are:
• burger-size, circular, with a diameter of approx. 105mm (for use with a meat weight of approx. 85g);
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• sandwich-size, square, with a width of approx. 130mm (for use with a meat weight of approx.iOOg);
• baton-size, rectangular, with dimensions of approx. 120 x 270mm (for use with a meat weight of approx. 277g); and
• catering-size, square, with a width of approx. 270mm (for use with a meat weight of approx. 454g).
Ideally the packaged meat product of the second aspect comprises just one piece of meat.
Preferably the infused oil comprises edible oil infused or combined with herbs and seasonings.
Preferred quantities of infused oil relative to the weight of meat in the packaged meat product may be provided in a meat: infused oil weight ratio of between 1 :1.5 to 1 :100, the preferred range of ratios being 1:5 to 1:20.
A packaged meat product may contain between 5ml to 50ml of infused oil.
Advantageously, the packaged meat products possess a long-shelf life.
According to a third aspect of the present invention there is provided a method for tenderising meat comprising the introduction of a meat product into an apparatus in accordance with the first aspect of the present invention, whereupon the pressurising means of the apparatus applies pressure to the meat product and the irradiating means applies radiation to the meat product, said pressure and radiation being applied sequentially and/or simultaneously for a period of time controlled by a control unit, and wherein the resulting meat product remains uncooked.
Preferably the method is applied to a packaged meat product, as described in the second aspect of the present invention. The method is preferably operative to permit substantially total integration of the infused oil into the at least one piece of meat. It is surprising that the method of the present invention permits such substantially total integration as infused oil has a natural tendency to lie on the surface of meat with little or minimal penetration.
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Typically, to expose the infused oil to as much of the meat as possible, one or more incisions or scoring of the meat is carried out in order to increase its surface area. Such activity impairs the connective tissue of the meat which may damage the resulting flavour of the meat when cooked, or may make the meat more difficult to cook.
The substantially total integration of the infused oil is advantageous as the meat and infused oil may effectively become one, but without causing any damage to the connective tissue of the meat. Such integration may guard against non-desirable results to the taste of the meat post- cooking. Furthermore, the presence of the infused oil may facilitate the cooking of the meat without the need to introduce additional cooking oil into the cooking vessel, this would be a desirable characteristic for consumers with specific dietary requirements, such as low-fat, low- calorie diets etc.
According to a fourth aspect of the present invention there is provided a method for substantially integrating an infused oil with at least one piece of meat, the method comprising: the introduction of a packaged meat product into an apparatus in accordance with the first aspect of the present invention, whereupon the pressurising means of the apparatus applies pressure to the packaged meat product and the irradiating means applies radiation to the packaged meat product, said pressure and radiation being applied sequentially and/or simultaneously for a period of time controlled by a control unit; and wherein the packaged meat product comprises a sealed plastics material with an inner chamber, said chamber encasing at least one piece of meat and an infused oil in a vacuum or near vacuum state, and wherein the resulting meat product remains uncooked.
Although it is not fully understood how the substantial integration of the infused oil with the meat occurs, it is surmised that it is a combination of the pressure and radiation and vacuum conditions each make a contribution to the end result. Furthermore, if the irradiating means is configured to irradiate RF, the heating effect that this may impart on the packaged meat product may assist the integration.
According to a fifth aspect of the present there is provided an uncooked tenderised packaged meat product comprising a sealed plastics material with an inner chamber, wherein said chamber
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encases at least one piece of meat and an infused oil in a vacuum or near vacuum state, and wherein said at least one piece meat substantially fills the inner chamber and is of a substantially uniform thickness.
Such a tenderised packaged meat product is advantageous as it may be used to provide shapes of meat which are particularly convenient from a consumer perspective, this being achieved without damaging the connective tissue of the meat. Such convenient shapes are described above.
Advantageously, such tenderised packaged meat products possess a long-shelf life.
According to a sixth aspect of the present invention there is provided a tenderised packaged meat product suitable for use with the apparatus of the present invention, wherein the tenderised packaged meat product comprises a sealed plastics material with an inner chamber, said chamber encasing at least one piece of meat and a infused oil in a vacuum or near vacuum state, and wherein said tenderised packaged meat product has been tenderised in accordance with the method of the third or fourth aspect of the present invention, and wherein the tenderised packaged meat product remains uncooked.
Advantageously, such tenderised packaged meat products possess a long-shelf life.
In order to facilitate the understanding of the embodiments of the invention further, specific embodiments are described below, by way of example only, with reference to the accompanying drawings, in which:
Fig. 1 illustrates a cross-sectional side view of the apparatus;
Fig. 2 illustrates a side view of the apparatus;
Fig.3 illustrates a further side view of the apparatus;
Fig. 4 illustrates a perspective depiction of a side view of the apparatus;
Fig. 5 illustrates a perspective depiction of a regulator unit;
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Fig. 6 illustrates a perspective depiction of a control unit;
Fig. 7 illustrates a side view of the apparatus being operated by a user;
Fig. 8 illustrates a side view of the apparatus being transported by a user; and
Fig. 9 illustrates a top view of the apparatus being operated by a user.
As shown in Figs. 1 , 2 & 4, the apparatus 10 includes a frame 12 that supports the pressurising means and fixed base 14 in spaced relationship to each other. In this embodiment, the pressurising means consists of a pneumatic cylinder 16 having a 125mm diameter x 80mm stroke adapted to operate between 1 bar (14.7psi) and 7 bar (103psi), thus capable of applying a thrust of between 100-700KG.
Connected to the pneumatic cylinder 16 is a flat plate 18. Attached to the fixed base14 is an upper plate 20. The flat plate 18 and upper plate 20 are oriented such that their flat surfaces are generally vertically aligned and disposed in a generally parallel confirmation to each other. This orientation allows the flat plate 18, in use, to be pushed flat against the upper plate 20, the benefit of this is described below.
The irradiating means is provided in the form of an RF generator 22. The generator 22 is connected across the two plates 18 & 20 such that they form a capacitor in a resonant circuit.
The plates 18 & 20 are electrically insulated from the rest of the apparatus. As can be seen in Figs. 3 & 4, the frame 12 is encased in a Faraday cage 24 to guard against stray energy leaking from the apparatus and endangering a user.
The frame 10 is provided with dimensions which are suitable to permit a user to conveniently operate the apparatus. In order to operate the apparatus 10, a user will interact with a control unit 26, as shown in Fig. 6. In this embodiment the control unit 26 controls both the pressurising means and the RF generator 22. The unit 26 has a power level controller 28 which will accept a user's commands. Such commands being the setting of the dwell time of the pressurising means, the power of the radiation applied, whether radiation is applied simultaneously or sequentially or a
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combination thereof with the applied pressure, whether the radiation is applied via a series of pulsed discharges or a continuous period of time. Of course some or all of these commands could be pre-programmed into the control unit 26 to ease the burden on the operator.
Additionally the power level controller 28 will also possess a "start" button, an "emergency stop" button, a digital readout to permit the operator simple monitoring of the control unit 26, and a lamp indicating when the cycle of operation is complete.
The control unit 26 is in communication with the pressurising means such that it can monitor the spaced relationship between the flat plate 18 and the upper plate 20.
Fig. 5 illustrates a regulator unit 30 that is in operative communication with the pressurising means. The regulator unit 30 is controlled by the control unit 26 and regulates the flow of compressed air in and out of the pneumatic cylinder 16. The regulator unit 30 also posses a dump valve 32 which facilitates the manual operation of the pressurising means in the event of needing to discharge pressure from the pneumatic cylinder 16 without relying on the control unit 26 communicating with the regulator unit 30.
Figs. 3, 7-9 illustrate the mode of operation of the apparatus 10. Fig. 7 illustrates an operator working with the apparatus and it can be seen that the apparatus is disposed at a suitable height for the user to access the interior of the frame 12 and, more particularly the upper plate 20 on the fixed base 14.
To operate the apparatus 10, an operator must first open a door in the Faraday cage 24 to expose the frame 12 and the pressurising means and upper flat plate 20. The operator places a packaged meat product (not shown) on the upper flat plate 20, the packaged meat product is described in further below. The operator then shuts the cage door and enters the appropriate instructions into the power level controller 28. Depending on how the power level controller is set up, the instructions may be as simple as pressing a "start" button. Alternatively, the instructions may include a setting of the amount of pressure to be applied and/or the dwell time, and/or the power level of radiation to be applied and/or whether the radiation is to be continuous or pulsed etc.
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Once the desired cycle of operation is selected, the operator would press the "start" button and the cycle of operation would commence.
During the cycle, which may be less than 30 seconds, the control unit 26 communicates with the regulator unit 30 to permit a desired amount of pressurised air enter the pneumatic cylinder 16. An increase in air pressure in the cylinder 16 causes a rod to extend therefrom toward the fixed base 14. At the end of the rod 34 is fixed the flat plate 18, which moves into contact with the packaged meat product. The control unit 28 controls the thrust applied through the flat plate to the packaged meat product.
Simultaneously with controlling the operation of the pressuring means, the control unit 28 also communicates with the RF generator 22 to commence the cycle of radiation which is to be applied between the flat plate 18 and the upper plate 20 of the fixed base 14. The radiation will be applied to the packaged meat product in line with the pre-selected program.
At the end of the cycle of operation, the air pressure in the cylinder 16 is released via the regulator unit 30 thus causing the rod 34 to return with the flat plate 18 to their original position and the RF generator 22 ceases its operation. The lamp on the power level controller 28 is illuminated to indicate that the cycle is compete to the operator. The operator may then re-open the cage door and remove the now tenderised but uncooked packaged meat product.
A packaged meat product (not shown) consists of a sealed plastics material with an inner chamber, said chamber encases at least one piece of meat and an infused oil in a vacuum or near vacuum state.
The inner chamber is substantially congruent with the external diameters of the sealed plastics material. Also the volume of the meat present is less than the volume of the chamber. This is advantageous as during the tenderising process the pressure that is applied in one direction on the meat causes expansion, this expansion is in a substantially perpendicular direction to the applied pressure and may be accommodated by volume of the chamber.
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Conveniently, the embodiment described above is a stand-alone apparatus. However, the apparatus could be easily modified to permit large scale tenderising of packaged meat products. For instance, a conveyer could replace the upper plate 20 that is fixed to the fixed base 14. Such an embodiment would permit packaged meat products to automatically be located in the apparatus to permit the pressurising means and radiation means to perform the method of tenderising described above. Such an arrangement would suit mass manufacturers, whereas the stand-alone apparatus could be located in a butchers shop to permit him to produce tenderised packaged meat products with the stock of meat readily available in the shop.
It may be desirable to control the minor change in temperature of the packaged meat product as it undergoes the tenderising described above. Convenient ways of achieving this may result by independently controlling the ambient temperature of the room in which the apparatus 10 is located. Alternatively, the control means 26 could be in operable communication with a temperature control means located in or adjacent to the frame 12 or cage 24.
Described above is an embodiment of the apparatus and method of the present invention. Described below is a series of comparative tests performed on packaged meat product in order to examine the effectiveness of the method of the present invention.
Meat samples were taken from the same joint and muscle areas in an effort to simulate identical samples. Three steps of analysis were undertaken for a basic understanding of the effect of the novel method on meat products.
The comparative evaluation of the untreated and treated meat steaks was carried out in the form of sensory analysis, using a trained panel. The comparison was conducted with sensory assessment. The testing was performed on three un-coded meat batches, 2 of which were processed using the novel method.
MATERIALS
Three batches of meat steaks; each batch being packaged differently. Table I tabulated the batches and the corresponding codes.
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1. Table I
Codes for meat steak batches
Packaged meat batch Code
Normal packaging N
Packaging with cut-off corner COC
Packaging with tagged ribbons TR
Key
Although withheld from the panel, the code related to the following: N = Exposed to 600 Watts (0.6 kW) of radiation COC = Not exposed to radiation
TR = Exposed to 210 Watts (0.21 kW) of radiation
The pressure applied to each sample was 0.353 bar for a dwell time of 30 seconds. Each sample had approx 5ml infused oil included in the packaging before sealing, the infused oil's principle ingredient being olive oil.
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Table IV Summary of results
Panellist Sig Preference Confidence
Level
Correct Incorrect % N TR NP AS FS NVS JG
10 20 56.8 5 5 0 1 5 4 0
Table V
Descriptors used
Descriptors N TR
Tighter packed texture 1
Woody 1
Stranded 1
Sinewy 3 1
More chewy 1 1
Tough 2 3
Slightly dry 1 1
Total negative descriptors 8 8
Easy to chew 1
Moist 3 2
Thinner 1
Tender 3 2
Total positive descriptors 7 5
ις
Table Vl Summary of results
Panellist Sig Preference Confidence
Level
Correct Incorrect % N COC NP AS FS NVS JG
16 14 1.9 7 8 1 1 9 6 0
Table VII
Descriptors used
Descriptors N COC
Tighter packed texture 1
Fibrous 1 1
Woody 1
Sinewy 1
More chewy 1 1
Tough
Slightly dry 4 1
Total negative descriptors 8 4
Moist 1 4
Succulent 1
Tender 7
Less dense 2
Total positive descriptors 2 13
METHODS
A pilot test was performed in order to assess the core temperature of the steaks after frying the steaks for two min on each side without any oil to ensure that the treated but uncooked samples had been cooked sufficiently by the frying process for safe human consumption.
Sensory Comparison
The trained sensory panel performed three difference tests. The tests assessed if there was a significant difference in texture in relation to the samples. Triangular tests (BS5929: 1984 Part 3, ISO 4120-1983) were used for the evaluation (30 judgements). A forced choice method was used. In each of the three tests, panellists received three samples, two of one material and one of the other, using a random presentation order between panellists.
Ancillary information was collected from those panellists who correctly identified the odd sample. They were asked to describe the nature of the texture differences using any descriptors they found relevant. Panellists were also requested to indicate which sample they preferred, and to state their confidence in their selection of the odd sample. It should be noted that the preference data resulting from these tests is not necessarily representative of the preference of the general population and should be used with caution.
Tasting instructions were given prior to the test and data acquisition was carried out using a computerised data collection system, Compusense 5 (Compusense Inc., Canada).
RESULTS
Sensory Comparison
Normal packaging vs. Packaging with tagged ribbons (N vs. TR)
There was no significant difference in texture between the samples in normal packaging and the samples packaged with tagged ribbons (Table IV). A total of 10 of the 30 panellists correctly identified the different sample. There is a 58.8% chance that this distribution occurred by chance. The difference was therefore not significant.
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Respondents indicated no preference between the two samples (Table IV). Descriptors given to describe the difference between N and TR are displayed in Table V.
Normal packaging vs. Packaging with cut-off comers (N vs. COC)
There was a significant difference (P<0.05) in texture between the normal packaged sample and the sample packaged with cut-off corners (Table Vl). A total of 16 of the 30 panellist correctly identified the different sample. There is a 1.9% chance that this distribution occurred by chance. The difference in texture between the two samples was therefore significant. Respondents that correctly identified the odd sample, seemed sure in their assessment.
Responses indicated that there was a preference between the two samples (Table Vl). Descriptors given to describe the difference between C and A are displayed in Table VII.
Packaging with cut-off comer vs. Packaging with tagged ribbons (COC vs. TR)
There was a significant difference (P<0.001 ) in texture between the samples in the packages with cut-off corner and the samples packaged with tagged ribbons (Table VIII). A total of 20 of the 30 panellist correctly identified the different sample. There is a <0.1% chance that this distribution occurred by chance. The difference was therefore significant. Respondents that correctly identified the odd sample, seemed very sure in their assessment.
Responses indicated that there was no preference between the two samples (Table VIII). The descriptors in Table IX do not confirm the difference between the two samples.
CONCLUSIONS
Sensory difference testing indicated a significant difference in texture between sample N vs. COC (P<0.05) and TR vs. COC. (P<0.001) (Table X). There was no significant difference in texture perception between N vs. TR.
Descriptors in Tables V, VII, and IX show that the perceived differences in texture is a result of differences in the perception of tender/moist vs. tough/dry. In this respect, the COC sample is different from the other two samples.
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Respondents showed no clear difference in preference between the two treated samples.
Table X
Sensory perception of difference in texture between the three samples
Described below is a series of further comparative tests performed on packed meat products to examine the effectiveness of the method of the present invention.
The aim of the comparative tests was to assess and compare the sensory characteristics of three samples of minute steaks (with particular focus on texture and mouthfeel) to determine which was the most acceptable product in terms of sensory quality.
For each product, three replicate samples of the steaks were assessed. The steaks packed in the square packaging were graded the most acceptable for overall sensory quality.
SAMPLE INFORMATION
Condition on receipt: Good
Storage conditions: Chilled
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MATERIALS AND METHODS
Free Description TES-S-011 and Quality Grading Scale
The samples were presented under three-digit codes to a panel of four experienced sensory quality assessors. Each assessor independently described the texture and mouthfeel of each sample. Each sample was then graded using the scale shown below.
Assessment Scale - Sensory Quality Acceptability
For each assessment, the panel assessed three individual samples of each product (three replicates); from their independent evaluation, a consensus score for the overall sensory quality was calculated. Comments from the assessors for texture and mouthfeel were also recorded. Products scoring 4 or above on the scale were considered acceptable, whereas those scoring 3 or less were considered unacceptable.
RESULTS
The following table shows the le/io e sπd mouthfeel comments for each sample with the quality score awarded:
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KEY
Although withheld from the panel, the labelling related to the following: Square Packaging - Exposed to 600 Watts (0.6kW) of radiation
Corner Cut Off Packaging = Not exposed to radiation Castle Top Packaging = Exposed to 210 Watts (0.21 kW) of radiation
The pressure applied to each sample was 0353 bar for a dwell time of 30 seconds. Each sample had approx 5ml infused oil included in the packaging before sealing, the infused oil's principle ingredient being olive oil.
CONCLUSIONS
The steaks packaged in the square packaging were graded the highest, Very good'. These steaks were graded the most tender, moderately juicy, slight/moderately chewy, slightly fibrous and powdery.
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The steaks packaged in the castle top packaging were slightly less acceptable, being graded 'good'. These steaks were moderately tender and juicy, slightly chewy and fibrous, with a moderate bitter/offal aftertaste present.
The steaks packed in the corner cut off packaging were the least acceptable, being graded 'satisfactory'. These steaks were slightly tough, moderately juicy, chewy, fibrous and slightly sinewy.
It is also envisaged that a textual comparison of meat samples made in accordance with the method of the present invention could be performed.
Textural Characterisation
Although not performed, cooked meat samples could also be analysed for a textual characterisation. Force/distance textural profiles could be mechanically generated by the meat steak batches using blades and determining when a trigger force has been reached, the trigger force being the force required for the blade to shear through the product.
Profiles could then be generated in terms of maximum peak force, which represents the firmness of the product and area under curve, which represents the toughness of the product.
The goal of instrumental texture measurement would be to produce a mechanical test that can mimic sensory panels as a texture evaluation tool. Even though texture analysis is designed to measure the same attributes, it is expected that the results may not always correlate with each other. Possible causes for this inconsistency might be a result of the different treatments between the meat samples or may be attributed to the following:
• Instrumental measurement mimics as far as possible the conditions used to evaluate the sensory attributes. Panellists evaluate the texture of the samples by chewing with the molars while a texture analyser simulates a single bite through with the incisors. Textural measurement of Firmness and Toughness are therefore first bite characteristics while the sensory panel made evaluations on consecutive bites.
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An instrumental measurement of 'texture' is an objective measurement of one distinct parameter (the force required to penetrate the sample - a 'mimic' of the first bite). In contrast, a subjective sensory analysis assesses many attributes at one time as the sample is chewed (e.g. firmness on first bite, continued chewing, breakdown, moistness, release of moisture, etc.).
• Since a sample is destroyed by the sensory panellist or the texture analyser, the same sample cannot be evaluated by both methods. Therefore, the sample itself may be part of the problem; especially in the case of steaks where there is considerable variation in texture in samples from the same source. This is a common problem in testing meat samples for which the tenderness within a single muscle can vary longitudinally.
As will be apparent to those skilled in the art, numerous modifications and variations can be made to the embodiments specifically described herein without departing from the invention.
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