Method of processing freshly slaughtered fowl meat

Details Method of processing freshly slaughtered fowl meat Method of processing freshly slaughtered fowl meat

1993-11-19

1994-11-08

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426644, A23L 1315

Patent

active

053625072

ABSTRACT:
The chemical effects of rigor mortis requiring aging of fowl meat following fresh-slaughter and before packing and freezing are eliminated by treating the meat with a diphosphate solution and massaging to incorporate up to preferably 0.5% by weight of the diphosphate in the meat. Elimination of the aging step prevents interruption of the processing line and the presence of the diphosphate eliminates toughness associated with nonaged meat.

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Scientific American, H. E. Huxley, "The Contraction of Muscle", pp. 3 through 14, (1958).

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