Method of Realigning Fibers in Manufacturing Meat Products

Abstract

A method of manufacturing a structured meat product that simulates the tere and appearance of the more expensive quality cut by starting from a lower quality primal cut or wholesale cut. The method comprises the steps of separating the individual muscles and adjacent muscle groups of the wholesale cuts; denuding the muscles (e.g., removal of epimysial or perimysial connective tissue and the like); optionally adding binders or additives (e.g., NaCl/Na.sub.5 P.sub.3 O.sub.10 ; KCl/MgCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 ; and KCl/CaCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 solutions); orienting the separated muscles such that the long fiber direction of each muscle and muscle groups are colinear; passing the fiber aligned muscles and muscle groups through a plurality of reciprocating cutting blades (preferably cutting parallel to the fiber alignment direction); compressing and shaping the cut fiber muscles into a desired cross-sectional form; and slicing the compressed, shaped fiber aligned muscles into individual servings by cutting across the fiber alignment direction. Such a method is capable of structuring chuck into a steak-like product.