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.
|Patent number||WO1997GB02904 19971103|
|Publication status||Published - 1 Nov 1996|
Moypark, L., Elder, M., & Dunn, A. (1996). Improved method of rapidly maturing a raw carcass. (Patent No. WO1997GB02904 19971103). http://v3.espacenet.com/publicationDetails/biblio?CC=WO&NR=9819550A1&KC=A1&FT=D&date=19980514&DB=EPODOC&locale=en_gb