| abstract |
This invention relates to a method for processing poultry, including the conversion of live birds to component meat parts in substantially less time and using substantially less energy, which method comprises the steps of: providing a live poultry bird; slaughtering said bird without the application of electrical energy to stun or electrode said bird; scalding the carcass resulting from slaughter; subjecting said carcass to a conditioning step wherein said carcass is held in a warm, humid atmosphere and during which electrical stimulation is applied to said carcass for a period of time sufficient to render the poultry meat tender upon subsequent cooking without the need for an extended carcass ageing period; defeathering and eviscerating said carcass; cutting said carcass into component parts, if desired; and either immediately following said evisceration step, or said cutting step, introducing into said carcass or component parts a solution containing up to about 5 weight percent phosphate salts and up to about 2 weight percent sodium chloride. |