Tenderness mgt Tenderness management
The achievement of an acceptable level of tenderness of the breast fillet mostly translates into the need to mature birds off-line. Whilst off-line maturation has the required effect on tenderness, the technique has consequences for other meat issues such as microbiological quality, deboning yields and for drip and cooking losses.
There is another alternative!
Towards the end of 1996 Stork launched its controlled atmosphere stunning and maturation chilling systems. A combination of these two technologies allows the achievement on-line of similar levels of tenderness of the breast fillet to that typically achieved after conventional chilling and six to eight hours maturation storage.
Electrostimulation
Stork launched in the RapidRigor electrostimulation system in 2003. Together with controlled atmosphere or high frequency electrical stunning and maturation chilling in-line, the level of tenderness of the breast fillet can be improved. Levels equivalent to those achieved after conventional chilling and ten or more hours in a maturation store are now possible.
Stunning: HF or Multiphase CAS