Abstract 1,041,497. Poultry products. ARMOUR & CO. March 16, 1965 [March 16, 1964], No. 11163/65. Heading A2B. A poultry product is prepared by applying edible metallic salt, e.g. sodium chloride, potassium chloride, or phosphates, to the surfaces of pieces of raw poultry meat, agitating the pieces until a concentration of salt soluble protein is formed on the surfaces thereof, pressing the pieces together, and cooking. The poultry, which may be turkey, chicken or duck, is preferably slush ice chilled after slaughter but defrosted frozen poultry may be used. A paste or batter of comminuted poultry trimmings, scraps and skin, and salt may be added to the mixture of poultry and salt. Cooked poultry meat, in an amount not exceeding the amount of raw poultry used, may also be incorporated in the product. The agitation of the meat with salt is preferably effected under reduced pressure.
A METHOD OF PREPARING A POULTRY PRODUCT COMPRISING THE STEPS OF SLAUGHTERING AND AGING POULTRY EDIBLE THE SURFACE OF RAW PIECE OF SAID AGED POLULTRY EDIBLE METALLIC SALT WHICH CAN FORM, WITH THE NATURAL MOISTURE IN THE POULTRY MEAT, A SOLUTION CAPABLE OF EXTRACTING SALT SOLUBLE PROTINES FORM SAID MEAT TO PROVIDE A SURFACE COATING THEREOF, SAID EDIBLE METALLIC SALT BEING APPLIED IN A CONCENTRATION WITHIN THE RANGE OF .1 AND 2.0% BASED ON THE WEIGHT OF SAID POULTRY PIECES, AGITATING SAID PIECES AT A TEMPERATURE WITHIN THE RANGE OF 25 TO 70*F. UNTIL A CENCENTRATION OF SAID SOLUBLE PROTEIN IS FORMED ON THE SURFACE THEREOF, AND PRESSING SAID PIECES TOGETHER TO FORM A UNITARY BODY CHARACTERIZED BY ITS IMPROVED RESISTANCE TO WATER COOK-OUT AND ITS RETENTION OF INTACT SLICEABILITY AFTER COOKING.
Claim 2
Independent Claim
132 words
A METHOD OF PREPARING A POULTRY PRODUCT COMPRISING THE STEPS OF SLAUGHTERING AND AGING POULTRY EDIBLE THE SURFACE OF RAW PIECE OF SAID AGED POLULTRY EDIBLE METALLIC SALT WHICH CAN FORM, WITH THE NATURAL MOISTURE IN THE POULTRY MEAT, A SOLUTION CAPABLE OF EXTRACTING SALT SOLUBLE PROTINES FORM SAID MEAT TO PROVIDE A SURFACE COATING THEREOF, SAID EDIBLE METALLIC SALT BEING APPLIED IN A CONCENTRATION WITHIN THE RANGE OF .1 AND 2.0% BASED ON THE WEIGHT OF SAID POULTRY PIECES, AGITATING SAID PIECES AT A TEMPERATURE WITHIN THE RANGE OF 25 TO 70*F. UNTIL A CENCENTRATION OF SAID SOLUBLE PROTEIN IS FORMED ON THE SURFACE THEREOF, AND PRESSING SAID PIECES TOGETHER TO FORM A UNITARY BODY CHARACTERIZED BY ITS IMPROVED RESISTANCE TO WATER COOK-OUT AND ITS RETENTION OF INTACT SLICEABILITY AFTER COOKING.