Meat processing in brine in impacting and salting drums - meat pieces are impacted at low temp. by independent smooth surfaced bodies absorb frictional heat

摘要

In a process for salting meats e.g. cooked ham, the pieces of meat are subjected to mechanical impacting at a low temp. The invention describes a method of using conventional impacting and salting machines with rotating drums to mechanical hammer the meat and simultaneously absorb the frictional heat produced. The hammering action is achieved by a prescribed number of spherical-like bodies which are uniformly distributed among the pieces of meat. The heat-absorbing bodies have raised and depressed regions with smooth surfaces. USE/ADVANTAGE - The invention is used for treatment of meats in salt water, permits the use of cheaper machinery and enables process duration and intensity to be controlled according to the number and temp. of the bodies.