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1. WO2013048839 - METHOD OF FABRICATING A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD

Publication Number WO/2013/048839
Publication Date 04.04.2013
International Application No. PCT/US2012/056063
International Filing Date 19.09.2012
IPC
A22C 17/00 2006.1
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
17Other devices for processing meat or bones
A23P 1/00 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1Shaping or working of foodstuffs
A23L 1/31 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
31Meat products; Meat meal 
CPC
A22C 17/002
AHUMAN NECESSITIES
22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
CPROCESSING MEAT, POULTRY, OR FISH
17Other devices for processing meat or bones
0006Cutting or shaping meat
002Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
A23L 13/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants
  • THE BOARD OF REGENTS FOR OKLAHOMA STATE UNIVERSITY [US]/[US]
  • MATA, Antonio [US]/[US]
Inventors
  • MATA, Antonio
  • NELSON, Jacob, Lee
Agents
  • WATT, Terry, L.
Priority Data
61/540,93729.09.2011US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) METHOD OF FABRICATING A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD
(FR) PROCÉDÉ DE FABRICATION DE BIFTECK AVEC DU MUSCLE SOUS-SCAPULAIRE ET PRODUIT OBTENU PAR CE PROCÉDÉ
Abstract
(EN) This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.
(FR) L'invention porte sur un système et sur un procédé qui permettent de préparer et d'offrir sur le marché un muscle coupé d'une carcasse pour être utilisé comme bifteck. En particulier, le muscle sous-scapulaire peut être utilisé, selon la présente invention, comme coupe de viande de qualité. Dans un mode de réalisation, un muscle sous-scapulaire sera traité sous la forme d'un bifteck à l'aide d'une série prescrite de coupes. Le bifteck sera, dans certains modes de réalisation, traité de nouveau en coupant la graisse et le tissu conjonctif, comme cela est enseigné ici.
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