Mayekawa Mfg. Co., Ltd.

Kazushige Kitamura

Katsumi Fujima

Kiyoshi Higuchi

Hidenori Ishizaki

Masamichi Asou

Satoshi Tsuji

Ryushiro Gatamura

Ryoichi Sagae

To shorten a long aging time required for meat processing and reducing the viable cell count of a carcass before being cooked, an electric stimulus is imparted by applying an AC voltage via from electrode needles to at least the neck and legs of the meat carcass. The AC voltage is turned on for a time Ton and then turned off for a time Toff, and the application of the voltage is repeated a predetermined number of cycles. The Ton period is not longer than the Toff period, although the first Ton period can be longer than the Toff period. The voltage is not higher than 100V, and the frequency is not higher than the commercial frequency (maximum, 60 Hz). The aging effect is improved by stimulating the entire meat carcass electrically from at most three points.

Carcass processing apparatus and method

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Moriya, Japan

Kazushige Kitamura