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Flavor-Embalmed Meat
Meat Marination Via Vascular Injection Makes It More Flavorful, More Sterile, Better Preserved With Longer Expiry | |
Please watch the video below. At first I thought this was a crackpot idea, but the more I thought about it, the more it does have a certain logic.
The guy is injecting marinade into the (fish)meat by sending it in through the vasculature. Not only does this help to purge the blood from the (fish)meat
- which sounds sort of Halal, in a sense - but it also allows the (fish)meat to be flavored in a more intimate and thorough way than existing methods. I suppose this could also be used to sterilize and preserve the meat better against bacteria and delay spoilage.
Marketing tagline: "EMBALM is the New Flavor BOMB!"
So obviously this isn't super-easy, and requires special practice and skill. But in Japan they famously have chefs skilled at cutting the deadly Fugu fish, just like they have the specially raised Wagyu beef cattle.
I'm wondering if some kind of specialized technology could be developed to do this vasculature-marination technique on an industrial scale? This might allow the treated meat to last slightly longer before expiration, which could translate into dollars. Note that typically the only flavorant that can penetrate into meat by existing methods is salt, since sodium is a small ion which can penetrate by osmosis. But using this newer idea, you could sell all kinds of specialty meats having all kinds of specialty flavors put in them, or even fortify them with health-related substances.
I feel like the idea to develop this into an industrial scale process could be pitched to wealthy Gulf petro-state investors, who might be interested in making Halal meat more fashionable, while popularizing this as a new kind of luxury food.
Must Watch Video
https://www.youtube...watch?v=GU6pzCTnU9A
[sanman, Jul 28 2024]
This is how I want my food to act.
https://www.youtube...watch?v=hL4b0Pc1xIs
[doctorremulac3, Jul 28 2024]
Worcestershire Sauce:
https://southpark.f...orcestershire_Sauce
Not for use as embalming fluid. [pertinax, Jul 28 2024]
Kind gentle vegetarian animals in tune with nature.
https://www.youtube.../shorts/6zyaapwWPcs
Why can't we be like these beatiful creatures? Oops, wrong link, hold on.... [doctorremulac3, Jul 28 2024]
By the way, if animals don't like being eaten explain this:
https://graphicrive...q-pig-chef/28232215
[doctorremulac3, Jul 28 2024]
and this...
https://www.shutter...stration-1965646519
[doctorremulac3, Jul 28 2024]
and this.
https://www.vectors...ecue-vector-1254438
Follow the science. [doctorremulac3, Jul 28 2024]
Vegan's gonna veeg
https://www.reddit....nd_myself/#lightbox
By the way, I have my own diet and approach to alcohol, but when somebody offers me something I don't eat or drink I just say "I'm good, but thank you." [doctorremulac3, Jul 29 2024]
[link]
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boke idea - also flavour - see "help file" on that topic (bone not from me - I always own mine) |
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Not my bone either but ew! I don't like being reminded my meat was alive once unless it's like the chicken in the link. |
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Just don't use Worcestershire Sauce (see link). |
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So... you saw a video of this being done, what have you added to the idea that makes it new or unique? |
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You've all heard of flash-freezing freshly-harvested vegetables, to keep them "farm fresh". Likewise, this Embalming technique could be done immediately after animal slaughter, to keep the meat preserved and prolong its edible life. This technique could be developed into an industrial-scale process. |
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I will never support or approve of any idea that's focused on generating more and more inventive ways to make the disgusting perversion of animal slaughtering more acceptable. |
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Agreed, we need to be like those kind gentle animals that don't eat meat. (link) |
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@ xenzag: are you a vegetarian? Many people eat meat, and animals are slaughtered for this purpose. I'm not advocating inhumane slaughter that causes suffering. But once an animal has been slaughtered, then it's best to process its meat in the most efficient way possible, to make it available for eating. Perhaps one day synthetic meat will be grown in vats, but until then the meat of slaughtered animals may as well be handled in the most efficient way possible. |
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There's also a philosophical question here: We have about 30 million cows in the US. If we never ate them there wouldn't be any here. |
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I personally don't think we should eat any animal that does't expressly support delicious meals being made from them signified by a thumbs up, or hooves up as the case may be, a smile and an excited expression. |
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But seriously, what would happen if we only ate cows after they had a long, happy life, say 20 years instead of the 2 years they currently get? If I were a cow I'd rather exist for whatever my lifespan is than to not exist. Hell, and if you put one of those killing bolts to my head I'd rather have the 2 years than nothing. |
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Is the meat not as good when they're old? I guess it screws up the supply chain going from 2 years to 20 so never mind. |
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I'm just not seeing anything new here. The poster seems to be saying "take this thing that I know is being done already, and scale up the operation" without making any inventive contributions to the process or the product. Sanman, you gotta do better than that buddy. |
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If human civilisation actually survives the current mass extinction of all species and destruction of the climate through man made global warming, I believe a time of enlightenment will come, and animal killing will be rightly viewed as a barbaric, disgusting practice only carried out and enjoyed by mentally challenged perverts. |
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We get it, you don't like meat. That doesn't invalidate meat related ideas here. |
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Thanks, I was waiting for that. Technically, it's only one guy doing it so far, not lots of people. But so let's get into the details of how to scale this up into an industrial-scale process.
The process is most economical when done with large animals rather than small ones. |
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Animal (large fish cow pig hog sheep goat etc) is suspended on a sling, and quickly/painlessly slaughtered with instant head removal. |
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We then need to quickly find the main vein sending blood back into the body, and clamp a tube on it which can pump saline into body's vasculature to fill it with solution and purge out the blood. Then as the pumping/purging cycle progresses, the solution can transition to marinade, and then finally transition to include spices and seasonings of progressively higher particulate size with commensurate increase in pumping pressure (up to as much pressure as the vasculature can withstand). |
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Blood that was purged could be analyzed on-the-fly for any anomalies in the meat - ie. detection of various antibodies, bacteria, parasites that might require risk remediation. Those risks could be remediated on-the-fly by additives to the solution as it's being pumped into the meat. |
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Meat could then be cut up and optimally cooked under low-temperature sous-vide, then freeze-dried and vacuum-sealed. Then it would be sent off for transport/distribution to supermarkets. |
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@a1: Still, the idea needs to be talked about more, and fleshed out more (pardon the pun). There are plenty of things associated with this idea that have not been invented. That guy is just manually probing around and groping around for the vein to insert his tube into, to inject in the marinade. What about injecting spice particulates into the meat via the vasculature? What about increasing the pumping pressure for this purpose? What about measuring data from the purged blood to see if the animal was healthy or had any problems that require in-situ mitigation in the meat? What about immediate follow-up with optimal sous-vide cooking or smoking, and even subsequent freeze-drying to help preserve the meat further? The shelf-life of that meat matters, as it reduces product wastage. Significant dollars are on the line here. If you were some mega-corporation like McDonalds, you might see these ideas as a way to increase your sales and improve your bottom line. |
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@ a1: you mean like "A watch you can set your 5-o'clock shadow by" or the "Eyedrop heating wallet"? |
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Might not be an invention but it's also not widely known to exist. Bun if you thought of it independently w/o seeing it first. |
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20-year old cow beef would probably be quite tough I suspect, but I may be wrong in that. |
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Just breed them to want to be eaten a la the Restaurant at the End of the Universe, and the problem resolves itself nicely. |
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[Ray]'s bun for mandatory Douglas Adams reference [+] related to animal consumption. |
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//I wonder if// I feel like/// As previous 'Bakers explained, this idea is quarter-baked, since the wondering is still included. Completely Half-Baked ideas generally state as 'fact' the idea, wherein wonderingly witty repartee ensues in the side notes. |
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I couldn't bring myself to bone it. |
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I can't believe it's not plasma! |
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//Just breed them to want to be eaten a la the Restaurant at the End of the Universe, and the problem resolves itself nicely.// |
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I solved the vegan / meat eater dilemma back in the 90s by sending in an idea to the Dean Edel radio show. |
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It was called "People for the ethical treatment of plants" which has been a thing for many years since then. I don't know if I was first but Dean read it on the air and thought it was funny. In the years after I saw many people referring to it whether it was originated by me or not. |
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Was I first? Was a little over 25 year ago, so dunno. Maybe, maybe not. Pointed out that plants have feelings too, looked for funding into alternatives to "corpse food" and ended with "PETOP, because the smallest alfalfa sprout has just as much of a right to live... as you do." |
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And yea, I'm bunning anything that has a reference to Douglas Adams either in the idea or on a post, even if the reference isn't from the idea poster. I know that's not the way it works but if somebody started a Hitchiker's Guide cult I'd probably at least read the brochure. |
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Send this idea to Guga of Guga Foods channel on YT. He has injected many things into meat, usually either to tenderize or flavor it. He uses hypos, but this idea could set him off on a wild tangent.
They've got bacon from pigs that only eat acorns and the flavor is supposed to be tops. How different is it to introduce flavoring or tenderizing agents into the feed (or bloodstream) of live animals which will be slaughtered for meat. The terroir is now the lab. "This rib roast uses the new Vascular Barbecue Method for a perfect result." |
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They just discovered that eating bacon causes dememtia. It’s worth it. |
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You'll need to name of the company something like "Corpse-e-Delicious" or "Carcass-Crave". |
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Cadaver-Yummies would be a good beef jerky snack name. |
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