Poultry meat and its production method

Abstract

To provide poultry meat capable of reducing the effects of rigor mortis and a method for producing the same. [Solution] Bird meat is obtained by destroying the bird's spinal cord. Bird meat has a K value of 10% to 57% (calculated from the ratio of inosine and hypoxanthine to the total amount of substances that change from adenosine triphosphate to hypoxanthine), and when a cylindrical plunger with a diameter of 5 mm is pressed against the sample at a speed of 1 mm / sec, the load is 10.0 N or more. The method for producing bird meat involves applying a tensile force to the bird's neck to stretch it, and then destroying the spinal cord.

Description

[Technical field]

[0001] The present invention relates to poultry meat and methods for producing same. [Background technology]

[0002] Birds are slaughtered, butchered, and processed to produce meat. Patent Document 1 discloses a technique in which, at the time of slaughter, the bird's carotid artery is cut and then an electric current is applied to the bird, causing it to faint and its muscles to spasm, resulting in the loss of blood. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 4540075 Summary of the Invention [Problem to be solved by the invention]

[0004] Generally, after slaughter, the muscles of birds contract and undergo rigor mortis, which reaches its maximum about two hours after slaughter. After a few hours, the muscles undergo ripening and softening, and the animal is ready to eat. Rigor mortis not only hardens the meat, but also reduces its water retention, greatly affecting the quality of the meat after rigor mortis. Therefore, technology to reduce the effects of rigor mortis is required.

[0005] The present invention has been made in response to this demand, and has an object to provide poultry meat that can reduce the effects of rigor mortis and a method for producing the same. [Means for solving the problem]

[0006] A first embodiment for achieving this object is a method for producing poultry meat, in which a tensile force is applied to the neck of a bird to extend the neck and destroy the spinal cord.

[0007] In the second embodiment, the avian brain is destroyed in the first embodiment, followed by destruction of the spinal cord.

[0008] In a third embodiment, the bird is blindfolded as in the first or second embodiment and then the spinal cord is destroyed.

[0009] A fourth embodiment is avian meat, in which the avian spinal cord has been destroyed.

[0010] In a fifth embodiment, the nerves extending from the spinal cord toward the tail in the fourth embodiment are further destroyed.

[0011] In a sixth embodiment, the brain is further destroyed in the fourth or fifth embodiment.

[0012] In a seventh embodiment, the sixth embodiment has a wound leading from the surface of the head to the brain.

[0013] In the eighth embodiment, in any of the fourth to sixth embodiments, there is a wound extending from the surface of the neck to the spinal cord.

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

[0015] Birds consume adenosine triphosphate (ATP) to contract and relax their muscles, but after death, the supply of ATP stops. The spinal cord, which issues commands to contract skeletal muscles, consumes ATP even after death, but because birds' spinal cords are destroyed, the consumption of ATP by the spinal cord can be reduced. This reduces the effects of rigor mortis. Furthermore, freshness can be maintained more easily, and the meat can be kept firm, improving the texture. [Brief description of the drawings]

[0016] [Figure 1] FIG. 2 is a schematic diagram of a bird in the first embodiment. [Diagram 2]FIG. 11 is a schematic diagram of a bird in the second embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. Fig. 1 is a schematic diagram of a bird 10 in a first embodiment. In Fig. 1, feathers are omitted and the bird 10 is shown in perspective with its skeleton. The bird 10 has a head 11, a neck 12, a torso 13 and a tail 14, which include, in order from the head 11 to the tail 14, a skull 15, cervical vertebrae 16, thoracic vertebrae 17, ilium 18 and caudal vertebrae 19. The skull 15 is present inside the head 11, and the cervical vertebrae 16 are present inside the neck 12. The thoracic vertebrae 17 and ilium 18 are present inside the torso 13, and the caudal vertebrae 19 are present inside the tail 14.

[0018] The skull 15 protects the brain 20; cervical 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 is a nerve that is essential for breathing and heartbeat. The brain 20 and spinal cord 21 give commands to contract skeletal muscles, and the commands are transmitted to the muscles by motor nerves. Nerves 22 that extend from the spinal cord 21 toward the tail 19 are located inside the thoracic vertebrae 17 and ilium 18. Nerves 22 are the pathways through which nerve signals travel to and from the legs.

[0019] Examples of birds 10 include poultry and wild birds such as chickens, ostriches, guinea fowl, turkeys, pigeons, ducks (including mallards, wild ducks, and ducklings), quails, and pheasants. Examples of meat from birds 10 include thigh meat (biceps femoris), breast meat (superficial pectoral muscle), chicken fillet (deep pectoral muscle), and chicken wings, but there are no restrictions as long as it is for consumption.

[0020] Meat is produced through processes such as slaughtering birds10, de-feathering, and gutting (removing organs). Slaughtered birds may be deboned and butchered by chefs or consumers, and separated into thigh meat, breast meat, chicken fillets, wings, etc., or meat producers may deboned and butchered the birds, separate the meat into each part, and then hand the meat over to chefs or consumers.

[0021] In order to slaughter bird 10, first, a pulling force is applied to neck 12 of bird 10 to stretch neck 12. An example of a means for applying a pulling force to neck 12 is to support the base of head 11, suspend neck 12 and body 13, and use gravity acting on body 13 to stretch neck 12 relative to body 13. Alternatively, while bird 10 is suspended or laid on a stand (not shown), a pulling force may be mechanically applied between the base of head 11 and body 13 to stretch neck 12 relative to body 13.

[0022] After stretching the neck 12 of the bird 10, a rigid body (not shown) such as a rod or tube that is harder than the skull 15 is pierced into the head 11, the rigid body penetrates the skull 15, and the medulla oblongata (part of the brain 20) is mechanically destroyed by the rigid body. The destruction of the medulla oblongata kills the bird 10 instantly. By killing the bird 10 instantly, it is possible to reduce the energy consumption when the bird 10 dies, and therefore the consumption of ATP can be reduced.

[0023] It is preferable to blindfold the bird 10 when stretching the neck 12 of the bird 10 or after stretching the neck 12. Blinding the bird 10 allows the bird 10 to rest before slaughter, reducing the stress of the bird 10 at the time of slaughter and further reducing energy consumption, thereby further reducing ATP consumption.

[0024] By piercing the head 11 of the bird 10, a wound 23 is created in the bird 10, which runs from the surface of the head 11 to the medulla oblongata of the brain 20. Because the spinal cord 21 is connected to the medulla oblongata (part of the brain 20), a wire (not shown) is inserted through the wound 23 and passes through the brain 20 to reach the spinal cord 21. Usually, the wire is inserted into the wound 23 after the rigid body inserted into the wound 23 is removed, but if the rigid body is a tube, the wire may be inserted through the tube while the rigid body (tube) is still inserted into the wound 23. The wire is cervical vertebrae Flexibility to bend along vertebra 16 and thoracic vertebra 17, entering from wound 23 cervical vertebrae It has the mechanical strength to advance through the vertebrae 16 and thoracic vertebrae 17 and destroy the spinal cord 21. cervical vertebrae The wire is moved back and forth along the thoracic vertebrae 16 and thoracic vertebrae 17 to mechanically destroy the spinal cord 21.

[0025] If the neck 12 of the bird 10 is not fully extended at this time, cervical vertebraeThe wire cannot bend along the curves of vertebrae 16 and 17. cervical vertebrae From the bend of thoracic vertebrae 16 and 17 cervical vertebrae The wire may protrude from the thoracic vertebrae 16 or 17. If the wire protrudes, cervical vertebrae The wire may damage the muscles around thoracic vertebrae 16 and 17, or may fail to destroy the spinal cord 21 beyond where the wire protrudes.

[0026] In contrast, the bird 10 has an elongated neck 12, cervical vertebrae 16 and thoracic vertebrae 17 are stretched, cervical vertebrae This makes it easier for the wire to reach the entire length of the spinal cord 21 protected by the thoracic vertebrae 16 and thoracic vertebrae 17, and therefore the length of the spinal cord 21 that is destroyed can be increased. Although the spinal cord 21 consumes ATP even after the death of the bird 10, the entire length of the spinal cord 21 of the bird 10 is destroyed, or a large portion of the entire length of the spinal cord 21 is destroyed, so that the consumption of ATP by the spinal cord 21 after death can be reduced. Therefore, the effect of rigor mortis, which reduces water retention, can be reduced, such as by delaying rigor mortis. Therefore, by appropriately storing the meat of the bird 10 after slaughter, juicy and delicious meat of the bird 10 can be provided.

[0027] After the spinal cord 21 of the bird 10 is destroyed, it is of course possible to exsanguinate the bird. The exsanguination may be performed through a wound 23 or by cutting the carotid artery.

[0028] It is preferable that the wire reach the nerve 22 extending from the spinal cord 21 to the tail 14 of the bird 10, destroying the nerve 22. This is because the nerve 22 is a pathway for nerve signals to travel to and from the legs, and destruction of the nerve 22 reduces the decomposition of ATP caused by the extension and contraction of the legs. This further reduces the effects of rigor mortis.

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

[0030] To slaughter the bird 30, first, a pulling force is applied to the neck 12 and torso 13 of the bird 30 to stretch the neck 12. Next, the neck 12 is cut between the part where the neck 12 is gripped to apply the pulling force and the head 11, and a wound 31 is made from the surface of the neck 12 to the spinal cord 21. cervical vertebrae Insert wire (not shown) into the cut surface of 16. cervical vertebrae The wire is advanced along the thoracic vertebrae 16 and thoracic vertebrae 17 to destroy the spinal cord 21. Since the bird 30 can reduce ATP consumption by the spinal cord 21, the effects of rigor mortis can be reduced, such as delaying rigor mortis, as in the first embodiment. Since the carotid artery is severed when the wound 31 is made in the bird 30, the bird 30 can be bled from the severed part of the carotid artery. EXAMPLES

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

[0032] (sample) The base of the head of an 8-week-old female mallard duck (Cherry Valley breed) was supported, the neck and torso were suspended, and the neck was stretched using gravity applied to the torso, after which the duck was blindfolded. With the bird's neck stretched, the brain was destroyed, the spinal cord was destroyed over its entire length, and the bird was then slaughtered, the carotid artery was cut, and the blood was released. The carcass (with the bones still attached) was stored at 1°C for 3 days after slaughter, and the superficial pectoral muscle was removed and used as the sample in Example 1.

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

[0034] A sample in Comparative Example 1 was obtained in the same manner as in Example 1, except that an 8-week-old female mallard (Cherry Valley breed) was bred in the same environment as in the Example and sacrificed by destroying the brain and preserving the spinal cord.

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

[0036] (K value measurement) Five grams of each sample was extracted with 5% perchloric acid, filtered, and the filtrate was neutralized with potassium hydroxide solution and appropriately diluted. The 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 were as follows: chromatograph: LC-40D (Shimadzu Corporation), detector: UV-visible spectrophotometer SPD-40 (Shimadzu Corporation), column: CAPCELL PAK ADME-HR φ4.6 mm × 250 mm (Osaka Soda Co., Ltd.), column temperature: 40°C, 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, 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 in the thickness direction of the sample at a speed of 1 mm / sec. The maximum force (load) pushing back the plunger when the plunger penetrated 15 mm into the sample was measured. The load was measured 10 times by randomly changing the position where the plunger was pressed against the sample. The sample was shaped to a size of 10 cm long, 5 cm wide, and 3 cm thick along the muscle fiber direction. The K value (%), amount of inosinic acid (IMP) (mg / 100g), and load (N) of the samples in Examples 1 and 2 and Comparative Examples 1 and 2 are shown in Table 1.

[0039] [Table 1]

[0040] According to Table 1, the K value of the Examples also increased as the storage time of the carcass increased, just like the Comparative Examples. However, the K value of the Examples was smaller than that of the Comparative Examples. The ratio of inosine and hypoxanthine to the total amount of ATP decomposition products was smaller in the Examples in which the spinal cord was destroyed than in the Comparative Examples, making it clear that freshness is easily maintained.

[0041] Inosinic acid (IMP), an umami component, is produced when ATP is broken down by enzymes in muscles, via ADP and AMP. The amount of IMP in the Examples was greater than in the Comparative Examples. This is presumably due to the fact that the Examples are easier to maintain freshness and that ATP consumption by the spinal cord is reduced. As the Examples have a higher IMP content, it is presumed that the meat tastes better than the Comparative Examples.

[0042] In general, the muscles of birds become stiffest about two hours after slaughter, and then soften as they thaw, gradually decreasing in hardness. In the Comparative Example, the load (hardness) tended to decrease as the storage time increased. On the other hand, in the Example, the hardness remained almost constant even after the storage time increased. Since the Example maintained its hardness, it is estimated that the texture, which is a physical measure of palatability, is better than the Comparative Example.

[0043] In the working examples, when a plunger was pressed to a depth of 15 mm at a speed of 1 mm / sec on samples with a K value of 57% or less, the average of ten measured values ​​was 10.0 N or more. According to the working examples, it was clear that meat with a better texture could be obtained compared to the comparative examples, since the load (hardness) of the fresh samples with a K value of 57% or less was 10.0 N or more.

[0044] The present invention has been described above based on an embodiment, but the present invention is in no way limited to the above embodiment, and it can be easily inferred that various improvements and modifications are possible within the scope of the present invention without departing from the spirit of the present invention.

[0045] In the embodiment, the results of measuring the K value and hardness using duck breast meat (superficial pectoral muscle) are described, but this is only one example and is not limited to the superficial pectoral muscle of ducks including ducks, wild ducks, and mallards. Examples of parts other than the superficial pectoral muscle include thigh meat (biceps femoris), chicken fillet (deep pectoral muscle), and chicken wings. Examples of species other than duck include chicken, ostrich, guinea fowl, turkey, pigeon, quail, and pheasant.

[0046] In the embodiment, the load was measured when a plunger was pressed at a speed of 1 mm / sec onto a sample with a K value of 57% or less, and the average of 10 measured values ​​was 10.0 N or more. This relationship is suitable for samples with a K value of 10% or more, particularly for samples with a K value of 20% or more, further for samples with a K value of 30% or more, and more preferably for samples with a K value of 40% or more. This is because the muscle of birds about 2 hours after slaughter generally has a K value of less than 10% and is the hardest due to rigor mortis, and meat from this time is removed.

[0047] In the embodiment, the case where the spinal cord 21 is destroyed from the head 11 or neck 12 of the bird 10, 30 has been described, but the present invention is not necessarily limited to this. Although the muscles in the vicinity of the tail 14 are damaged, it is of course possible to destroy the spinal cord 21 by making an injury that reaches the spinal cord 21 from the vicinity of the tail 14.

[0048] In the embodiment, the case where the spinal cord 21 is destroyed using a wire has been described, but the present invention is not necessarily limited to this. Any tool capable of destroying the spinal cord 21 can be appropriately used instead of the wire. Examples of other tools include a water gun and an air gun. [Explanation of symbols]

[0049] 10,30 Birds 11 heads 12 neck 14 tails 16 cervical vertebrae 17 thoracic vertebrae 20. Brain 21 Spinal Cord 22 Nerves 23,31 Wound

Claims

1. A method for producing meat comprising applying a pulling force to the neck of a bird to extend the neck and destroying the spinal cord in the cervical and thoracic vertebrae along the cervical and thoracic vertebrae.

2. 2. The method of claim 1, further comprising destroying the bird's brain and then destroying the spinal cord.

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

4. Meat from a deflated bird, comprising cervical and thoracic vertebrae with the spinal cord present therein destroyed.

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

6. 6. Meat according to claim 4 or 5, in which the brain has been further destroyed.

7. 7. Meat according to claim 6, characterized in that there is a wound leading from the surface of the head to the brain.

8. 6. Meat according to claim 4 or 5, which has a scar leading from the surface of the neck to the spinal cord.

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