EQUIPMENT AND METHOD FOR PROCESSING MEAT CARCASS

WIPO Patent Application WO/2007/036976

A1

In order to shorten a long aging time required for meat processing and reducing the viable cell count of a carcass before cooked, an electric stimulus is imparted by applying an AC voltage from electrode rails (1, 2, 3) to the neck, chest and legs of the meat carcass, respectively. The AC voltage is turned on for a time Ton and then turned off for a time Toff and application of voltage is repeated a predetermined number of cycles. Ton is not longer than Toff, the voltage is not higher than 100V and the frequency is not higher than the commercial frequency (maximum 60 Hz). A needle (51) for chest is supported by a metal support (52) and brought into pressure contact with the electrode rail (2), and a needle (53) for neck is supported by a metal support (54) and brought into pressure contact with the electrode rail (1) through a metal support (57). Legs of the meat carcass are energized by the electrode rail (3). Aging effect is improved by stimulating the entire meat carcass electrically from at most three points.

HIGUCHI KIYOSHI (JP)
KITAMURA KAZUSHIGE (JP)
GATAMURA RYUSHIRO (JP)
ASOU MASAMICHI (JP)
FUJIMA KATSUMI (JP)
TSUJI SATOSHI (JP)

PCT/JP2005/017582

April 05, 2007

September 26, 2005

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MAEKAWA SEISAKUSHO KK (JP)
HIGUCHI KIYOSHI (JP)
KITAMURA KAZUSHIGE (JP)
GATAMURA RYUSHIRO (JP)
ASOU MASAMICHI (JP)
FUJIMA KATSUMI (JP)
TSUJI SATOSHI (JP)

A22C21/00

JP2001258467A	2001-09-25
JPH089875A	1996-01-16
JPH047659B2	1992-02-12
US4860403A	1989-08-29

TAKAHASHI, Masahisa et al. (Ambassador Roppongi Buildings 16-13, Roppongi 3-chom, Minato-ku Tokyo 32, JP)

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