Method of eliminating aging step in poultry processing

Details Method of eliminating aging step in poultry processing Method of eliminating aging step in poultry processing

1988-07-18

1989-08-29

Little, Willis

17 47, 17 11, 17 112, A22C 2100

Patent

active

048604038

ABSTRACT:
A method for processing poultry, including the conversion of live birds to component meat parts in substantially less time and using substantially less energy, which method comprises the steps of: providing a live poultry bird; slaughtering said bird with the application of electrical energy to stun or electrocute said bird; applying a sequence of electrical stimulation during bleedout; scalding the carcass; applying additional electrical stimulation immediately after scalding and subjecting said carcass to a conditioning step wherein said carcass is held in a warm, humid atmosphere for a period of time sufficient to render the poultry meat tender upon subsequent cooking without the need for an extended carcass aging period; and defeathering and eviscerating said carcass.

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Abstract of Froning and Uijttenboogart, "Effect of Postmortem Electrical Stimulation on Quality of Hot and Cold Deboned Chicken Broiler Breast Muscle", 66 Poultry Science Abstracts 101 (1987).
Abstract of Thompson et al., "Effect of Postmortem Electrical Stimulation of the Tenderness of Hot-Boned, Chill-Boned, and Aged-Boned Broiler Breast Fillets", Poultry Science Journal 133 (1986).
Pearson and Dutson, "Electrical Stimulation", 1 Advances in Meat Research 64-66 (1985).
Froning, "Electrical Stimulation May Allow Hot Boning," Broiler Industry 24-26 (Jun. 1988).
Reprint, "Tender Meat in 24 Minutes!", Broiler Industry (Feb. 1988).
Maki and Froning, "Effect of Post-Mortem Electrical Stimulation on Quality of Turkey Meat", 66 Poultry Science 1155-1157 (1987).
Thompson et al., "Tenderness and Physical Characteristics of Broiler Breast Fillets Harvested at Various Times from Post-Mortem Electrically Stimulated Carcasses", 66 Poultry Science 1158-1167 (1987).

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