Poultry meat and its production method

Abstract

This invention provides poultry meat that can reduce the effects of rigor mortis and a method for producing the same. [Solution] The meat of the bird has had its spinal cord destroyed. The meat of the bird has a K value of 10% to 57% of the total amount of substances that change from adenosine triphosphate to hypoxanthine, and the load when a cylindrical plunger with a diameter of 5 mm is pressed against it at a speed of 1 mm / second is 10.0 N or more. The method of producing the meat of the bird involves applying a tensile force to the neck of the bird to stretch it, and then destroying the spinal cord.

Description

Technical Field

[0001] The present invention relates to avian meat and a method for producing the same.

Background Art

[0002] Birds are slaughtered, dissected, and processed for meat production. A technique is disclosed in Patent Document 1 in which after severing the carotid artery of a bird at the time of slaughter, an electric current is passed through the bird to cause the bird to lose consciousness and the muscles to spasm for bloodletting.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Generally, the muscles of birds contract after slaughter and undergo rigor mortis, and the rigor reaches its maximum around 2 hours after slaughter. However, after several hours, the meat softens through resolution of rigor accompanied by aging and becomes available for consumption. Rigor mortis not only hardens the meat but also reduces the water retention capacity of the meat, thus having a great impact on the meat quality after resolution of rigor. Therefore, a technique for reducing the influence of rigor mortis is required.

[0005] The present invention has been made to meet this requirement, and an object thereof is to provide avian meat and a method for producing the same that can reduce the influence of rigor mortis.

Means for Solving the Problems

[0006] [[ID=eu46]]A first aspect for achieving this object is a method for producing avian meat, comprising applying a tensile force to the neck of a bird to extend the neck and then destroying the spinal cord in the extended state.

[0007] A second aspect is, in the first aspect, destroying the brain of the bird and then destroying the spinal cord.

[0008] A third embodiment involves blindfolding a bird and then destroying its spinal cord, as in the first or second embodiment.

[0009] The fourth aspect is bird meat, in which the bird's spinal cord has been destroyed.

[0010] A fifth aspect is the fourth aspect, in which the nerves extending from the spinal cord towards the tail are further destroyed.

[0011] The sixth aspect is that, in the fourth or fifth aspect, the brain is further damaged.

[0012] The seventh aspect is a wound in the sixth aspect that extends from the surface of the head to the brain.

[0013] The eighth aspect is a wound in any of the fourth to sixth aspects that extends from the surface of the neck to the spinal cord.

[0014] The ninth aspect is a sample of bird meat in which the K value, which is the ratio of inosine to hypoxanthine to the total amount of substances converted from adenosine triphosphate to hypoxanthine, is 10% or more and 57% or less, and a cylindrical plunger with a diameter of 5 mm is pressed against it at a speed of 1 mm / second, and the load is 10.0 N or more. [Effects of the Invention]

[0015] Birds consume adenosine triphosphate (ATP) to contract and relax their muscles, but the supply of ATP stops after death. The spinal cord, which issues the commands to contract skeletal muscles, continues to consume ATP even after death in birds, but because the spinal cord is destroyed in birds, the consumption of ATP by the spinal cord can be reduced. Therefore, the effects of rigor mortis can be reduced. Furthermore, freshness can be preserved more easily, and the firmness of the meat can be ensured, thus improving the texture. [Brief explanation of the drawing]

[0016] [Figure 1] This is a schematic diagram of a bird in the first embodiment. [Figure 2]This is a schematic diagram of a bird in the second embodiment. [Modes for carrying out the invention]

[0017] Preferred embodiments of the present invention will be described below with reference to the accompanying drawings. Figure 1 is a schematic diagram of a bird 10 in the first embodiment. In Figure 1, the feathers are not shown, and the bird 10 is shown with its skeleton visible through the glass. The bird 10 comprises a head 11, a neck 12, a body 13, and a tail 14, and in order from the head 11 to the tail 14, it includes a skull 15, cervical vertebrae 16, thoracic vertebrae 17, ilium 18, and caudal vertebrae 19. The skull 15 is located inside the head 11, and the cervical vertebrae 16 are located inside the neck 12. The thoracic vertebrae 17 and ilium 18 are located inside the body 13, and the caudal vertebrae 19 are located inside the tail 14.

[0018] The skull 15 protects the brain 20, and the vertebrae 16 and thoracic vertebrae 17 protect the spinal cord 21. The medulla oblongata of the brain 20 is connected to the spinal cord 21. The medulla oblongata is part of the brain 20 and contains nerves essential for breathing and heartbeat. The brain 20 and spinal cord 21 issue commands to contract the skeletal muscles, and these commands are transmitted to the muscles by motor nerves. Nerves 22 extending from the spinal cord 21 toward the tail 19 are located inside the thoracic vertebrae 17 and ilium 18. Nerves 22 are the pathways for nerve signals traveling to and from the legs.

[0019] Birds 10 include domestic and wild birds such as chickens, ostriches, guinea fowl, turkeys, pigeons, ducks (including mallards, domestic ducks, and hybrid ducks), quail, and pheasants. Examples of meat from bird 10 include thigh meat (biceps femoris), breast meat (superficial pectoralis muscle), tenderloin (deep pectoralis muscle), and wings, but there are no restrictions as long as it is for meat consumption.

[0020] Meat is produced through processes such as slaughtering, feather removal, and internal organ removal of 10 different types of birds. After slaughter, chefs or consumers may debon and butcher the birds to separate the meat into thighs, breasts, tenderloins, wings, etc., or the meat producers may debon and butcher the birds and separate the meat into different parts before handing it over to chefs or consumers.

[0021] For the slaughter of the bird 10, first, a tensile force is applied to the neck 12 of the bird 10 to stretch the neck 12. Examples of the means for applying the tensile force to the neck 12 include those that support the base of the head 11, suspend the neck 12 and the trunk 13, and utilize the gravity applied to the trunk 13 to stretch the neck 12 with respect to the trunk 13. Also, with the bird 10 suspended or lying on a table (not shown), a mechanical tensile force may be applied between the base of the head 11 and the trunk 13 to stretch the neck 12 with respect to the trunk 13.

[0022] After stretching the neck 12 of the bird 10, a rigid body (not shown) such as a rod or a tube harder than the skull 15 is stabbed into the head 11, the rigid body is penetrated through the skull 15, and the medulla oblongata (a part of the brain 20) is mechanically destroyed by the rigid body. The bird 10 will die instantly due to the destruction of the medulla oblongata. By causing instant death, the energy consumption when the bird 10 reaches death can be reduced, so the consumption of ATP can be reduced.

[0023] When stretching the neck 12 of the bird 10 or after stretching the neck 12, it is preferable to blindfold the bird 10. By blindfolding, the bird 10 before slaughter can be made calm, so the stress of the bird 10 during slaughter can be reduced and the energy consumption will be even less. Therefore, the consumption of ATP can be further reduced.

[0024] When the rigid body is stabbed into the head of the bird 10, an injury 23 that connects from the surface of the head 11 to the medulla oblongata of the brain 20 can be formed on the bird 10. Since the spinal cord 21 is connected to the medulla oblongata (a part of the brain 20), a wire (not shown) is inserted through the injury 23 to reach the spinal cord 21 through the brain By usually inserting the wire into the injury 23 after removing the rigid body stabbed into the injury 23, but when the rigid body is a tube, the wire may be inserted through the tube while the rigid body (tube) remains stabbed into the injury 23. The wire has the flexibility to bend along the vertebra 16 and the thoracic vertebra 17 and the mechanical strength to enter through the injury 23, proceed through the vertebra 16 and the thoracic vertebra 17, and destroy the spinal cord 21. The wire is reciprocated along the vertebra 16 and the thoracic vertebra 17 to mechanically destroy the spinal cord 21.

[0025] If the bird's neck 12 is not fully extended at this time, the wire may not be able to bend along the curves of the vertebrae 16 and thoracic vertebrae 17, and the wire may protrude from the curves of the vertebrae 16 and thoracic vertebrae 17. If the wire protrudes, it may damage the muscles around the vertebrae 16 and thoracic vertebrae 17, or it may not be able to destroy the spinal cord 21 beyond where the wire protrudes.

[0026] In contrast, because the neck 12 of the bird 10 is elongated, the vertebrae 16 and thoracic vertebrae 17 are also elongated, making it easier for the wire to reach the entire length of the spinal cord 21 protected by the vertebrae 16 and thoracic vertebrae 17, thus increasing the length over which the spinal cord 21 is destroyed. The spinal cord 21 continues to consume ATP even after the death of the bird 10, but because the spinal cord 21 is destroyed along its entire length, or a large portion of the spinal cord 21 is destroyed, the consumption of ATP by the spinal cord 21 after death can be reduced. Therefore, the effects of rigor mortis, which reduces water retention, can be reduced, such as delaying rigor mortis. Thus, by properly storing the bird after slaughter, juicy and delicious bird meat can be provided.

[0027] After destroying the spinal cord 21 of the bird 10, it is certainly possible to drain the blood. Drainage can be performed through the wound 23, or by severing the carotid artery.

[0028] In birds 10, it is preferable that the wire reaches the nerve 22 extending from the spinal cord 21 towards the tail 14, thereby destroying the nerve 22. This is because the nerve 22 is a pathway for nerve signals traveling to and from the legs, and destroying the nerve 22 reduces the breakdown of ATP due to leg extension and contraction. This further reduces the effects of rigor mortis.

[0029] The second embodiment will be described with reference to Figure 2. In the first embodiment, a method of destroying the brain 20 and spinal cord 21 from the surface of the head 11 was described. In the second embodiment, a method of destroying the spinal cord 21 from the neck 12 will be described. In the second embodiment, the same reference numerals are used for the same parts as in the first embodiment, and the description of the same parts is omitted.

[0030] To slaughter the bird 30, first, tensile force is applied to the bird's neck 12 and body 13 to stretch the neck 12. Next, a cut is made between the part of the neck 12 that is grasped to apply the tensile force and the head 11, creating a wound 31 from the surface of the neck 12 that connects to the spinal cord 21. A wire (not shown) is inserted into the cut surface of the vertebra 16 exposed in the wound 31, and the wire is advanced along the vertebra 16 and thoracic vertebra 17 to destroy the spinal cord 21 with the wire. Since the consumption of ATP by the spinal cord 21 is reduced in the bird 30, the effects of rigor mortis can be reduced, such as delaying rigor mortis, as in the first embodiment. Since the carotid artery is cut when the wound 31 is made in the bird 30, bleeding of the bird 30 can be performed from the part of the carotid artery that has been cut. [Examples]

[0031] The present invention will be described in more detail by reference to examples, but the present invention is not limited to these examples.

[0032] (sample) An 8-week-old female Aigamo (Cherry Valley breed) was supported at the base of its head, suspended by its neck and body, and its neck was stretched using gravity. After that, its eyes were covered. With the bird's neck stretched, its brain was destroyed and its spinal cord was destroyed along its entire length, after which it was slaughtered. The carotid artery was then cut to drain the blood. The carcass (with bones still attached) was stored at 1°C for 3 days after slaughter, and then the superficial pectoralis muscle was removed and used as the sample in Example 1.

[0033] The sample for Example 2 was obtained in the same manner as in Example 1, except that the carcass was stored at 1°C for 10 days after slaughter.

[0034] Samples for Comparative Example 1 were obtained in the same manner as in Example 1, except that the brains of 8-week-old female Aigamo (Cherry Valley breed) raised in the same environment as in Example were destroyed and the spinal cords were preserved.

[0035] The sample for Comparative Example 2 was obtained in the same manner as for Comparative Example 1, except that the carcass was stored at 1°C for 10 days after slaughter.

[0036] (Measurement of K value) 5g samples were taken from each sample, extracted with 5% perchloric acid, filtered, and the filtrate was neutralized with potassium hydroxide solution and diluted as appropriate. Adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenylic acid (AMP), inosinic acid (IMP), inosine (HxR), and hypoxanthine (Hx) contained in the filtrate were quantitatively analyzed by high-performance liquid chromatography. The K value (%) was calculated by substituting the results of the quantitative analysis into the formula K value (%) = (HxR + Hx) / (ATP + ADP + AMP + IMP + HxR + Hx).

[0037] The conditions for high-performance liquid chromatography are as follows: Chromatograph: LC-40D (Shimadzu Corporation), Detector: UV-Vis spectrophotometer SPD-40 (Shimadzu Corporation), Column: CAPCELL PAK ADME-HR φ4.6mm × 250mm (Osaka Soda Co., Ltd.), Column temperature: 40℃, Mobile phase: 0.05 mol / L phosphate buffer (pH 7.0), Flow rate: 0.7 mL / min, Measurement wavelength: 260 nm.

[0038] (Hardness measurement) A creep meter (RE2-33005C, Yamaden Co., Ltd.) was used, and a cylindrical plunger with a diameter of 5 mm was attached. The sample was placed on a sample stage at room temperature, and the plunger was pressed against the sample in the thickness direction at a speed of 1 mm / second. The maximum force (load) pushing back the plunger when it had penetrated 15 mm into the sample was measured. The position where the plunger was pressed against the sample was randomly changed, and the load was measured 10 times. The sample used was shaped to a size of 10 cm in length, 5 cm in width, and 3 cm in thickness, aligned with the direction of muscle fibers. Table 1 shows the average of 10 measurements of the K value (%), inosinic acid (IMP) amount (mg / 100g), and load (N) for the samples in Examples 1 and 2 and Comparative Examples 1 and 2.

[0039] [Table 1]

[0040] According to Table 1, similar to the comparative example, the K value in the examples also increased with increasing storage time of the carcasses. However, the K value in the examples was lower than that of the comparative example. It was revealed that the examples in which the spinal cord was destroyed had a lower ratio of inosine and hypoxanthine to the total amount of ATP degradation products compared to the comparative example, and thus were more likely to maintain freshness.

[0041] Inosinic acid (IMP), a component of umami, is produced when ATP is broken down by enzymes in muscle tissue, via ADP and AMP. The amount of IMP in the example was higher than in the comparative example. This is presumed to be because the example maintained freshness better and ATP consumption by the spinal cord was reduced. Because the example has a higher amount of IMP, it is presumed that the meat tastes better than the comparative example.

[0042] In general, the muscles of birds become stiff and hardest about two hours after slaughter, and then the hardness gradually decreases as the muscles soften due to de-rigorization. In the comparative example, the load (hardness) tended to decrease as the storage time increased. On the other hand, the hardness of the example remained almost constant even after prolonged storage. Since the example maintains its hardness, it is presumed to have a better texture, which is a physical aspect of deliciousness, compared to the comparative example.

[0043] In the example, when a plunger was pressed to a depth of 15 mm at a speed of 1 mm / second onto a sample with a K value of 57% or less, the average of 10 measured values ​​for the maximum load was 10.0 N or higher. According to the example, since the load (hardness) of a fresh sample with a K value of 57% or less is 10.0 N or higher, it became clear that meat with a better texture could be obtained compared to the comparative example.

[0044] Although the present invention has been described above based on embodiments, it can be easily inferred that the present invention is not limited in any way to the above embodiments, and that various improvements and modifications are possible without departing from the spirit of the present invention.

[0045] In this embodiment, the results of measuring the K value and hardness using the breast meat (superficial pectoralis muscle) of a domestic duck were described, but this is just one example and is not limited to the superficial pectoralis muscle of ducks, including domestic ducks, mallards, and other types of ducks. Examples of other parts include thigh meat (biceps femoris muscle), tenderloin (deep pectoralis muscle), and wings. Examples of other species include chickens, ostriches, guinea fowl, turkeys, pigeons, quail, and pheasants.

[0046] In the embodiment, the load was measured when a plunger was pressed against a sample with a K value of 57% or less at a speed of 1 mm / second, and the case where the average of 10 measured values ​​was 10.0 N or more was described. This relationship is suitable for samples with a K value of 10% or more, especially samples with a K value of 20% or more, even more so for samples with a K value of 30% or more, and more preferably for samples with a K value of 40% or more. The reason is that the muscles of birds around 2 hours after slaughter generally have a K value of less than 10%, and are also hardest due to rigor mortis, so the meat at this time should be excluded.

[0047] In the embodiment, the case of destroying the spinal cord 21 from the head 11 or neck 12 of birds 10,30 has been described, but it is not necessarily limited to this. Muscles near the tail 14 are damaged, but it is certainly possible to destroy the spinal cord 21 by making an injury that reaches the spinal cord 21 from near the tail 14.

[0048] In the embodiment, the method of destroying the spinal cord 21 using a wire was described, but this is not necessarily the only method. Any tool capable of destroying the spinal cord 21 can be used in place of the wire. Other examples of tools include water guns and air cannons. [Explanation of symbols]

[0049] 10,30 Birds 11 heads 12 neck 14 tails 20 Brain 21 Spinal cord 22 nerves 23,31 wounds

Claims

1. A method for producing meat by applying a tensile force to the neck of a bird, thereby stretching the neck and destroying the spinal cord.

2. A method for producing meat according to claim 1, comprising destroying the brain of the bird and then destroying the spinal cord.

3. A method for producing meat according to claim 1 or 2, wherein the spinal cord of the bird is destroyed after the bird is blindfolded.

4. Meat from a bird with its spinal cord destroyed.

5. The meat according to claim 4, wherein the nerves extending from the spinal cord toward the tail are further destroyed.

6. The meat according to claim 4 or 5, wherein the brain is further destroyed.

7. The meat according to claim 6, having a wound extending from the surface of the head to the brain.

8. The meat according to claim 4 or 5, having a wound extending from the surface of the neck to the spinal cord.

9. Meat of a bird in which the K value, which is the ratio of inosine to hypoxanthine to the total amount of substances converted from adenosine triphosphate to hypoxanthine, is 10% or more and 57% or less, and in which a cylindrical plunger with a diameter of 5 mm is pressed at a speed of 1 mm / second and the load is 10.0 N or more.

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