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Improved method of rapidly maturing a raw carcass

Moypark Ltd. (1996) Improved method of rapidly maturing a raw carcass. [Patent]

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URL: http://v3.espacenet.com/publicationDetails/biblio?CC=WO&NR=9819550A1&KC=A1&FT=D&date=19980514&DB=EPODOC&locale=en_gb


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.

Item Type:Patent
Faculties and Schools:Ulster Business School
Ulster Business School > Department of Marketing, Entrepreneurship and Strategy
ID Code:14139
Deposited By: Dr Adele Dunn
Deposited On:24 Jun 2010 15:41
Last Modified:09 May 2016 11:02

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