Method of processing freshly slaughtered fowl meat
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United States of America Patent
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Nov 8, 1994
Grant Date -
N/A
app pub date -
Nov 19, 1993
filing date -
Nov 19, 1993
priority date (Note) -
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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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