Title: Reducing the development of pale, soft and exudative pork
Application Number: 94117251 Application Date: 1994.10.11
Publication Number: 1119064 Publication Date: 1996.03.27
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A22B3/00
Applicant(s) Name: Oscar Mayer Foods Corporation Address:
Inventor(s) Name: Larry C. Gundlach;Paul F. Gould;Gary R. Skaar
Attorney & Agent: QI ZENGDU
Abstract:
    Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedure. In that conditioning procedure, at leant a portion of the carcass, such as the ham portion of a hog, is slit in order to form a pocket therewithin. In the preferred embodiment, the pocket is formed generally between the primary hind leg muscles of a hog and generally along its femur. Then, a quantity of solid carbon dioxide is inserted into the pocket area formed by the slit, preferably while the carcass is within a meat cooler environment. During the relatively short time that the solid carbon dioxide is fully sublimed, the temperature within the inside and throughout the area treated is reduced. This procedure is accomplished rapidly enough so that the onset of pale, soft and exudation characteristics is substantially prevented.
Time: 21
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