Abstract

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.