WO1998019550A1 - Improved method of rapidly maturing a raw carcass - Google Patents

Improved method of rapidly maturing a raw carcass Download PDF

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Publication number
WO1998019550A1
WO1998019550A1 PCT/GB1997/002904 GB9702904W WO9819550A1 WO 1998019550 A1 WO1998019550 A1 WO 1998019550A1 GB 9702904 W GB9702904 W GB 9702904W WO 9819550 A1 WO9819550 A1 WO 9819550A1
Authority
WO
WIPO (PCT)
Prior art keywords
carcass
cunent
stimulation
period
intensity
Prior art date
Application number
PCT/GB1997/002904
Other languages
French (fr)
Inventor
Mark Elder
Adele Dunn
Original Assignee
Moy Park Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Moy Park Limited filed Critical Moy Park Limited
Priority to BR9706909-4A priority Critical patent/BR9706909A/en
Publication of WO1998019550A1 publication Critical patent/WO1998019550A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • A22C9/002—Apparatus for tenderising meat, e.g. ham by electric treatment

Definitions

  • TITLE Improved method of rapidly matu ⁇ ng a raw carcass
  • the present invenuon relates to an improved method of effecung rapid maturauon of a raw carcass, especially poultry, such as a chicken or turkey
  • the carcass of a slaughtered animal or bird is normally chilled for a substanual period ot time to allow natural ageing ot the carcass before bemg processed for human consumpuon This requires the installation ot maturauon and
  • chilling tacilmes hence increasmg the amount ot equipment and space uulised in the producuon of a meat food product Maturation of the carcasses also means that, at any given time, a substanual amount of stock is ued up in storage Additionally, the transfer of carcasses to a chilling facility requires the handling thereof which leads to
  • US-A-4358872 (Vanzandt MM) relates to the tende ⁇ sauon of a meat carcass usmg a rectal probe to apply electrical stimulation thereto
  • EP-A-353199 (Eltrn Froll Sri) also discloses a method for the rapid maturation of meat from slaughtered animals by means of electrostimulauon Electrodes are applied to various parts of the slaughtered animal and supply a pulsed current having a peak voltage of less than or equal to 45 volts, an intensity of less than or equal to 1 ampere and a frequency of 15Hz.
  • SU-1391566 (E. Sibe Techn Inst.) desc ⁇ bes a process to provide increased tendensation and a reduced ripening time of meat by applying alternating current through the carcass for three mmutes.
  • the current is supplied in pulses, with the duration of each pulse of current being 0.3 to 0 4 seconds having an interval of 0.6 to 0.7 seconds therebetween.
  • the voltage is 220v or 380V with a frequency range from 20 to 60Hz.
  • the present invention provides a method of maturing a raw carcass comp ⁇ sing the step ot applying electncal stimulation ot pulsed direct cunent to a carcass for a predetermined penod of time charactensed by one or more of the following: (1) the further step of chilling the carcass after application of the electncal stimulation thereto: (2) the pulsed direct cwrent provides periods of maximum intensity (1) substantially equal to penods of minimum intensity (0);
  • the voltage is 15-100 volts, preferably 30-50 volts, more preferably above 40 volts, especially being 50 volts;
  • the frequency of the pulsed direct current is less then 50Hz, preferably less than 15Hz, more preferably 8-l2Hz, especially 10Hz.
  • the cu ⁇ ent is switched on for a penod of 50-80ms and off for a penod of 50-20ms, preferably being on for 70-80ms and off for 30-20ms, especially on for 75ms and off tor 25ms
  • the intensity of the cunent applied dunng the maturation process is in the region of 20-80 milhamps, preferably bemg 30-60 milhamps and especially being 45 miihamps.
  • the electncal stimulation may be applied to the carcass immediately after death or alternatively, up to 15 minutes post-mortem It is prefened that the carcass is subjected to electncal stimulation 90 seconds after death.
  • the stimulation may be applied to the carcass for a continuous penod of 5 to 60 seconds, preferably 20 to 40 seconds, but especially be g applied for 30 seconds to produce a drop in pH of approximately 0.3 units.
  • the electncal stimulation may be applied to the carcass, by any suitable means, for example, by means of a probe or electrodes.
  • Chilling of the carcass immediately after electncal stimulation thereof may be achieved in a vanety of ways but preferably, is achieved by rapidly air-chiiiing the carcass for 1-3 hours at 1-2°C thereby reducing the temperature of the carcass from body temperature to 5°C.
  • the application of electncal stimulation to the carcass may be earned out separately from the processing of the carcass whereby a packaged, chilled food product is produced.
  • the electncal stimulation is applied to the carcass on a moving line, le by means of an electrical stimulation station provided at
  • the electncally stimulated carcass may then be moved to a chilling station to complete the maturation thereof before being processed and packaged ready for distnbution.
  • the intensity and duration of the electncal stimulation of a carcass to produce the required maturation thereof may vary dependmg upon a number of factors, such as the age, sex and breed of trie bird or animal and on pre-treatment handling.
  • a live broiler is mounted on a moving line and after death is delivered to an electncal stimulation station for applying electncal stimulation to the carcass, eg. via
  • electrodes approximately 90 seconds post-mortem.
  • the electrical energy applied is pulsed DC current and of square-wave form, ie. having penods of maximum intensity (1) equal to the periods of minimum intensity (0).
  • the electncal parameters of the applied stimulation are of particular
  • the voltage applied across the carcass is 50 volts at a frequency of 10Hz or iOcps, with an intensity of 45 miliiamps per broiler carcass
  • the pulsed cunent is on tor 75ms and off tor 25ms
  • the electncal stimulation is applied to the carcass tor 30 seconds to result in a drop ot 0 3 units in the pH ot the bird
  • the carcass is then moved by the conveyor to a chilling station at which the carcass is rapidly air-chilled tor 90 minutes at 1-2 C C This reduces the temperature ot the carcass from body temperature to 5°C
  • the moving line carries the carcass to further processmg stations whereby the carcass is processed and packaged ready tor distribution
  • the immediate maturation ot a carcass also means that a large amount ot stock is not tied up in storage
  • inducing maturation ot the carcass whilst on a moving line removes the need to handle the carcass when being transtened to a chilling facility to mature naturally Hence, the carcass is exposed to less microbiological activity leading to an extended shelt-lite of the resultant tood product

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

A method of rapidly maturing a raw carcass by electrical stimulation of pulsed direct current to the carcass. The pulsed direct current provides substantially equal periods of maximum and minimum intensity (square-wave form). The preferred voltage applied across the carcass is 50 volts at a frequency of 10Hz and an intensity of 45 milliamps with the pulsed current being on for 0.075 s and off for 0.025 s. The stimulation is applied for 30 seconds to produce a drop in pH of 0.3 units. The matured carcass is then air chilled.

Description

TITLE: Improved method of rapidly matuπng a raw carcass
DESCRIPTION
The present invenuon relates to an improved method of effecung rapid maturauon of a raw carcass, especially poultry, such as a chicken or turkey
The carcass of a slaughtered animal or bird is normally chilled for a substanual period ot time to allow natural ageing ot the carcass before bemg processed for human consumpuon This requires the installation ot maturauon and
chilling tacilmes hence increasmg the amount ot equipment and space uulised in the producuon of a meat food product Maturation of the carcasses also means that, at any given time, a substanual amount of stock is ued up in storage Additionally, the transfer of carcasses to a chilling facility requires the handling thereof which leads to
increased microbiological contarrunauon with a corresponding reduction in the shelf- life of the food product It is therefore desirable to be able to effect rapid maturauon ot a carcass to avoid the necessiuty tor natural ageing thereof
It is well-established that the apphcauon of electrical energy to a carcass
assists in the maturation and tendeπsation of the carcass thereby removing the need for an extended, low temperature, ageing peπod For example, US-A-4358872 (Vanzandt MM) relates to the tendeπsauon of a meat carcass usmg a rectal probe to apply electrical stimulation thereto EP-A-353199 (Eltrn Froll Sri) also discloses a method for the rapid maturation of meat from slaughtered animals by means of electrostimulauon Electrodes are applied to various parts of the slaughtered animal and supply a pulsed current having a peak voltage of less than or equal to 45 volts, an intensity of less than or equal to 1 ampere and a frequency of 15Hz.
SU-1391566 (E. Sibe Techn Inst.) descπbes a process to provide increased tendensation and a reduced ripening time of meat by applying alternating current through the carcass for three mmutes. The current is supplied in pulses, with the duration of each pulse of current being 0.3 to 0 4 seconds having an interval of 0.6 to 0.7 seconds therebetween. The voltage is 220v or 380V with a frequency range from 20 to 60Hz.
Whilst all ot the alore-menUoned procedures theoretically result in an increased rate of maturation of a carcass, in practice the processes have not been entirely effective for the tendeπzauon ot poultry carcasses as the intensity ot the electrical current applied thereto has been found to be detrimental to the eating quality of the meat.
It is therefore desirable to provide an improved method ot effecting rapid maturation of a raw carcass whereby post-chill maturation ot the carcass may be avoided and which does not adversely effect the quality ot the meat produced therefrom.
Accordmgly, the present invention provides a method of maturing a raw carcass compπsing the step ot applying electncal stimulation ot pulsed direct cunent to a carcass for a predetermined penod of time charactensed by one or more of the following: (1) the further step of chilling the carcass after application of the electncal stimulation thereto: (2) the pulsed direct cwrent provides periods of maximum intensity (1) substantially equal to penods of minimum intensity (0);
(3) the voltage is 15-100 volts, preferably 30-50 volts, more preferably above 40 volts, especially being 50 volts; and
(4) the frequency of the pulsed direct current is less then 50Hz, preferably less than 15Hz, more preferably 8-l2Hz, especially 10Hz.
Preferably, the cuπent is switched on for a penod of 50-80ms and off for a penod of 50-20ms, preferably being on for 70-80ms and off for 30-20ms, especially on for 75ms and off tor 25ms
The intensity of the cunent applied dunng the maturation process is in the region of 20-80 milhamps, preferably bemg 30-60 milhamps and especially being 45 miihamps.
The electncal stimulation may be applied to the carcass immediately after death or alternatively, up to 15 minutes post-mortem It is prefened that the carcass is subjected to electncal stimulation 90 seconds after death. The stimulation may be applied to the carcass for a continuous penod of 5 to 60 seconds, preferably 20 to 40 seconds, but especially be g applied for 30 seconds to produce a drop in pH of approximately 0.3 units.
The electncal stimulation may be applied to the carcass, by any suitable means, for example, by means of a probe or electrodes.
Chilling of the carcass immediately after electncal stimulation thereof may be achieved in a vanety of ways but preferably, is achieved by rapidly air-chiiiing the carcass for 1-3 hours at 1-2°C thereby reducing the temperature of the carcass from body temperature to 5°C.
The application of electncal stimulation to the carcass may be earned out separately from the processing of the carcass whereby a packaged, chilled food product is produced. However, preferably the electncal stimulation is applied to the carcass on a moving line, le by means of an electrical stimulation station provided at
a site along a moving line. The electncally stimulated carcass may then be moved to a chilling station to complete the maturation thereof before being processed and packaged ready for distnbution.
It is to be appreciated that the intensity and duration of the electncal stimulation of a carcass to produce the required maturation thereof may vary dependmg upon a number of factors, such as the age, sex and breed of trie bird or animal and on pre-treatment handling.
The present invention will now be further desenbed with reference to the
following Example. Example
A live broiler is mounted on a moving line and after death is delivered to an electncal stimulation station for applying electncal stimulation to the carcass, eg. via
electrodes, approximately 90 seconds post-mortem.
The electrical energy applied is pulsed DC current and of square-wave form, ie. having penods of maximum intensity (1) equal to the periods of minimum intensity (0). The electncal parameters of the applied stimulation are of particular
importance to the method of the present invention. The voltage applied across the carcass is 50 volts at a frequency of 10Hz or iOcps, with an intensity of 45 miliiamps per broiler carcass The pulsed cunent is on tor 75ms and off tor 25ms
The electncal stimulation is applied to the carcass tor 30 seconds to result in a drop ot 0 3 units in the pH ot the bird The carcass is then moved by the conveyor to a chilling station at which the carcass is rapidly air-chilled tor 90 minutes at 1-2CC This reduces the temperature ot the carcass from body temperature to 5°C
Following chilling ot the carcass, the moving line carries the carcass to further processmg stations whereby the carcass is processed and packaged ready tor distribution
The electrical stimulation ot the carcass, followed by rapid chilling thereof, induces maturation ot the carcass thereby removing the need to provide an extended, low temperature maturauon penod This reduces the time taken to process a live animal or bird and leads to a reduction in the amount ot space taken up by carcasses dunng the maturation penod The immediate maturation ot a carcass also means that a large amount ot stock is not tied up in storage Furthermore, inducing maturation ot the carcass whilst on a moving line removes the need to handle the carcass when being transtened to a chilling facility to mature naturally Hence, the carcass is exposed to less microbiological activity leading to an extended shelt-lite of the resultant tood product

Claims

1. A method of maturing a raw carcass comprising the step of applying electrical stimulation of pulsed direct cunent to a carcass for a predetermined period of time characterised by one or more of the following:
(a) the further step of chilling the carcass after application of the electrical stimulation thereto;
(b) the pulsed direct cunent provides period of maximum intensity (1) substantially equal to periods of minimum intensity (0);
(c) the voltage is 15 to 100 volts; and
(d) the frequency of the pulsed direct cunent is less than 50Hz.
2. A method as claimed in claim 1 , wherein the voltage is 30 to 50 volts.
3. A method as claimed in claim 2, wherein the voltage is above 40 volts.
4. A method as claimed in claim 3, wherein the voltage is 50 volts.
5. A method as claimed in any one of claims 1 to 4, wherein the frequency of pulsed direct cunent is less than 15Hz.
6. A method as claimed in claim 5, wherein the frequency is 8 to 12 Hz.
7. A method as claimed in claim 6, wherein the frequency is 10 Hz.
8. A method as claimed in any one of the preceding claims, wherein the cunent is switched on for a period of 0.05s to 0.08s and off for a period of 0.05s to 0.02s.
9. A method as claimed in claim 8, wherein the cunent is switched on for a
period of 0.07s to 0.08s and off for 0.03 to 0.02s.
10. A method as claimed in claim 9, wherein the cunent is switched on for a period of 0.075s and off for 0.025s.
11. A method as claimed in any one of the preceding claims, wherein the intensity of the cunent applied is between 20 to 80 miliiamps.
12. A method as claimed in claim 11 , wherein the intensity of cunent applied is between 30 to 60 miliiamps.
13. A method as claimed in claim 12, wherein the intensity of cunent applied is 45 miliiamps.
14. A method as claimed in any one of the preceding claims, wherein the electrical stimulation is applied to the carcass up to fifteen minutes post-mortem.
15. A method as claimed in claim 14, wherein the electrical stimulation is applied to the carcass 90 seconds after death.
16. A method as claimed in any one of the preceding claims, wherein stimulation is applied to the carcass for a continuous period of 5 to 60 seconds.
17. A method as claimed in claim 16, wherein the stimulation is applied for a continuous period of 20 to 40 seconds.
18. A method as claimed in claim 17, wherein the stimulation is applied for a continuous period of 30 second.
19. A method as claimed in any one of the preceding claims, wherein the stimulation is applied to produce a drop of pH of approximately 0.3 units.
20. A method as claimed in any one of the preceding claims wherein the carcass is rapidly air-chilled for 1 to 3 hours at 1 to 2°C thereby reducing the temperature of the
carcass to about 5°C.
21. A method as claimed in any one of the preceding claims, wherein the electrical stimulation of the carcass is applied to the carcass at an electrical stimulation station on a moving line prior to a chilling station.
22. A method of rapidly maturing a raw carcass substantially as hereinbefore described with reference to the accompanying Example.
PCT/GB1997/002904 1996-11-01 1997-11-03 Improved method of rapidly maturing a raw carcass WO1998019550A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BR9706909-4A BR9706909A (en) 1996-11-01 1997-11-03 Improved method for quickly maturing a raw carcass

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9622753.3 1996-11-01
GBGB9622753.3A GB9622753D0 (en) 1996-11-01 1996-11-01 Improved method of rapidly maturing a raw carcass

Publications (1)

Publication Number Publication Date
WO1998019550A1 true WO1998019550A1 (en) 1998-05-14

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Country Status (4)

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CN (1) CN1218370A (en)
BR (1) BR9706909A (en)
GB (2) GB9622753D0 (en)
WO (1) WO1998019550A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1018566C2 (en) 2001-07-17 2003-01-20 Stork Pmt Method for processing poultry.
US7892076B2 (en) 2006-05-22 2011-02-22 Swift & Company Multibar apparatus and method for electrically stimulating a carcass
US9135501B2 (en) 2006-04-03 2015-09-15 Jbs Usa, Llc Method for administering a drug program to determine whether an animal has been given a drug
US9159126B2 (en) 2006-04-03 2015-10-13 Jbs Usa, Llc System and method for analyzing and processing food product

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US7041445B2 (en) * 1999-11-15 2006-05-09 Clontech Laboratories, Inc. Long oligonucleotide arrays
DE102005062933A1 (en) * 2005-08-24 2007-03-22 Triton Gmbh A method of treating cellular structure in the meat, meat by-product, fish and seafood food processing industries
CN102429003A (en) * 2011-11-08 2012-05-02 山东农业大学 Method for quickly maturing beef
PL226014B1 (en) * 2013-06-03 2017-06-30 Bluevent Air Systems Spółka Z Ograniczoną Odpowiedzialnością System for electrical stimulation of carcasses of meat by the DC
DE102021107046A1 (en) 2021-03-22 2022-09-22 Elea Service Gmbh Method and device for the electroporation of a biological process material

Citations (4)

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Publication number Priority date Publication date Assignee Title
EP0032110A2 (en) * 1979-12-06 1981-07-15 Ab Simrishamns Gjuteri A method for electric treatment of a carcass after the slaughter
US4358872A (en) 1981-01-06 1982-11-16 Vanzandt Mordecai M Apparatus for tenderizing meat
GB2147791A (en) * 1983-10-12 1985-05-22 Vyzk Ustav Zivocisne Vyroby An apparatus for speeding up the ripening of meat
EP0353199A2 (en) 1988-07-29 1990-01-31 Elettronic Froll S.R.L. Method for accelerating the ripening of meat of slaughtered animals

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NL8201364A (en) * 1982-03-31 1983-10-17 Koltec Bv METHOD AND APPARATUS FOR STIMULATING CARCASES USING ELECTRIC PULSES
US5512014A (en) * 1994-03-14 1996-04-30 Burnett; Bertram B. Tenderizing poultry meat through electrical stimulation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0032110A2 (en) * 1979-12-06 1981-07-15 Ab Simrishamns Gjuteri A method for electric treatment of a carcass after the slaughter
US4358872A (en) 1981-01-06 1982-11-16 Vanzandt Mordecai M Apparatus for tenderizing meat
GB2147791A (en) * 1983-10-12 1985-05-22 Vyzk Ustav Zivocisne Vyroby An apparatus for speeding up the ripening of meat
EP0353199A2 (en) 1988-07-29 1990-01-31 Elettronic Froll S.R.L. Method for accelerating the ripening of meat of slaughtered animals

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1018566C2 (en) 2001-07-17 2003-01-20 Stork Pmt Method for processing poultry.
WO2003007721A2 (en) * 2001-07-17 2003-01-30 Stork Pmt B.V. Method for processing poultry
WO2003007721A3 (en) * 2001-07-17 2003-10-16 Stork Pmt Method for processing poultry
US7249998B2 (en) 2001-07-17 2007-07-31 Stork Pmt B.V. Method for processing poultry
US7494406B2 (en) 2001-07-17 2009-02-24 Stork Pmt B.V. Method for processing poultry
US7744449B2 (en) 2001-07-17 2010-06-29 Stork Pmt B.V. Method for processing poultry
US9135501B2 (en) 2006-04-03 2015-09-15 Jbs Usa, Llc Method for administering a drug program to determine whether an animal has been given a drug
US9159126B2 (en) 2006-04-03 2015-10-13 Jbs Usa, Llc System and method for analyzing and processing food product
US9412160B2 (en) 2006-04-03 2016-08-09 Jbs Usa, Llc System and method for analyzing and processing food product
US9881366B2 (en) 2006-04-03 2018-01-30 Jbs Usa, Llc System and method for analyzing and processing food product
US7892076B2 (en) 2006-05-22 2011-02-22 Swift & Company Multibar apparatus and method for electrically stimulating a carcass

Also Published As

Publication number Publication date
CN1218370A (en) 1999-06-02
GB2318719A (en) 1998-05-06
GB2318719B (en) 2001-02-07
BR9706909A (en) 2000-01-04
GB9622753D0 (en) 1997-01-08
GB9723000D0 (en) 1998-01-07

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