Industrial application of electrical stimulation and maturation. Its effect on the quality of poultry meat
R Fabre, F Perlo*, P Bonato, G Teira, O Tisocco - Laboratory of Meat Industries. Faculty of Food Science. National University of Entre Ríos. Concordia, Entre Ríos, Argentina.
For economic and hygienic reasons, slaughter and cutting processes in poultry processing plants must be as quick as possible. If the meat is removed from the carcass before rigor mortis resolution, muscle fibers contract and shorten, resulting in hardening of the meat. Rapid subsequent freezing to which fillets are subject may even increase these adverse effects, due to the risk of s...