Moypark Ltd. (1996) Improved method of rapidly maturing a raw carcass. [Patent]
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A method of rapidly maturing a raw carcass by electrical stimulation of pulsed direct current to the carcass. The pulsed direct current provides substantially equal periods of maximum and minimum intensity (square-wave form). The preferred voltage applied across the carcass is 50 volts at a frequency of 10Hz and an intensity of 45 milliamps with the pulsed current being on for 0.075 s and off for 0.025 s. The stimulation is applied for 30 seconds to produce a drop in pH of 0.3 units. The matured carcass is then air chilled.
|Faculties and Schools:||Ulster Business School|
Ulster Business School > Department of Marketing, Entrepreneurship and Strategy
|Deposited By:||Dr Adele Dunn|
|Deposited On:||24 Jun 2010 16:41|
|Last Modified:||24 Jun 2010 16:41|
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