Process to prepare meat for transport, storage and sale by dismemberment of meat in warm condition sub-division and exclusion of air during wrapping and chilling

摘要

In a process to prepare meat for storage and transport prior to consumption, the limbs are removed from the cadaver while still warm. The cadaver is then sub-divided into portions which are membrane- or foil-wrapped under increased ambient fluid pressure at defined conditions. The increased ambient pressure minimizes the presence of air within the wrapped package. The wrapping shape closely conforms with that of the meat contents. The meat is subsequently chilled or frozen in a brine bath or other liquid coolant.