| 摘要 |
"Method of Meat Tenderizing", is a tenderizing process in which a calculated amount of wine, spirit or suitable permeable solution, relative to the size of the dead animal i.e. rabbit, sheep, cattle, swine, deer, moose and the like is injected into the vascular system under pressure from a pump apparatus when the animal is in a post mortem state of primary flacidity and prior to any debleeding or mutilation of parts via a major artery and the intra-vascular pressure is allowed to build until the venous system is distended and at that point a major vein is opened and allowed to drain. The solution is continually pumped through the vascular system until all the blood is flushed from the system. The process is completed once the arterial, capillary and venous systems are flushed and saturated with wine, spirits or suitable permeable solution and the animal is eviscerated and the carcass is allowed to hang at 38 DEG F., while the wine, spirits or suitable permeable solution is allowed to react on the tissue resulting in a thorough tenderizing of the meat for eatable purposes.
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