Processing of pre-rigor meat muscles

摘要

A method of processing meat comprises removing an anatomical meat muscle from a carcass within 90 minutes post exsanguination. The removed individual muscle is vacuum packaged prior to onset of rigor mortis in a manner that avoids release of steam vapour from the muscle. The vacuum packed individual muscle is moulded into a defined shape using a meat muscle pressing device 1 which comprises a base part 3 and a lid mould part 5. The moulded vacuum packed muscle may be conditioned in the mould. In one embodiment the moulded vacuum packed individual muscle is conditioned and moulded until rigor mortis is complete. Figure 2