DEVICE AND METHOD FOR PROCESSING MEAT CARCASS

摘要

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 the application of the 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 meal 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.