| 摘要 |
A method of treating the meat of a slaughtered animal (e.g. poultry) comprises adding moisture to the meat in a moisture injection station (16), and thereafter subjecting the meat to high frequency vibration in a sonic/ultrasonic station (18) prior to the onset of <i>rigor mortis</i>, whereafter the meat is cooled in an air chiller (20) or spin chiller (22). |
