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Title:
METHOD FOR PROCESSING POULTRY CARCASS INCLUDING CHICKEN BONES
Document Type and Number:
WIPO Patent Application WO/2014/024920
Kind Code:
A1
Abstract:
The purpose of the present invention is to obtain chicken meat satisfactorily cured and excellent for consumption as meat or suitable for obtaining soup stock satisfactory for noodles or other cooking. In the present invention, a 1.2 kg red chicken (Boris Brown) poultry carcass having passed through an evisceration step was immediately subjected to a curing step without being immersed in water or hot water. The surface temperature of the poultry carcass immediately after the evisceration step was 40°C and the internal temperature was 42°C. The poultry carcass was immediately placed as-is in a curing chamber at a room temperature of 20°C without any particular covering and stored in this state for two hours. After two hours, the surface temperature of the poultry carcass was 20°C, and the internal temperature was 25°C. The poultry carcass was then immediately placed in a refrigerator and stored for 18 hours at a refrigeration temperature of 5°C. When 18 hours had passed, and the poultry carcass was removed from the refrigerator and the temperature thereof was measured, the surface temperature was 5°C, and the internal temperature was 5°C.

Inventors:
FUJITA YUTAKA (JP)
Application Number:
PCT/JP2013/071364
Publication Date:
February 13, 2014
Filing Date:
August 07, 2013
Export Citation:
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Assignee:
FUJITA YUTAKA (JP)
International Classes:
A23L13/50; A22C21/00
Foreign References:
JP2002315538A2002-10-29
JP2003265096A2003-09-24
JPH07322813A1995-12-12
JP2001258467A2001-09-25
JPH0568508A1993-03-23
JP2007300913A2007-11-22
Other References:
"The Meat Journal Henshubu, Tori Muneniku no Juyo Kakudai Mezashi Honetsuki no Mama 0°C de Yaku 5 Jikan Shizen Jukusei Nippon White Farm no 'Jukusei Muneniku'", THE MEAT JOURNAL, vol. 36, no. 11, 1999, pages 56 - 61
Attorney, Agent or Firm:
KIHATA Yukio (JP)
Yukio Kobata (JP)
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