Abstract: A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.

Abstract: An apparatus and method for identifying a carcass during meat production. In one embodiment, the apparatus includes a band sized to fit around a limb of the carcass and a readable identification tag affixed to the band for remote identification of the carcass. In another embodiment, the apparatus includes a block adapted to couple to a trolley carrying the carcass and a readable identification tag coupled to or embedded in the block. The readable identification tag may be used to read and write information relating to the carcass to a database.

Abstract: A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.

Abstract: A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.

Abstract: An apparatus and method for identifying a carcass during meat production. In one embodiment, the apparatus includes a band sized to fit around a limb of the carcass and a readable identification tag affixed to the band for remote identification of the carcass. In another embodiment, the apparatus includes a block adapted to couple to a trolley carrying the carcass and a readable identification tag coupled to or embedded in the block. The readable identification tag may be used to read and write information relating to the carcass to a database.

Abstract: An apparatus and method for identifying a carcass during meat production. In one embodiment, the apparatus includes a band sized to fit around a limb of the carcass and a readable identification tag affixed to the band for remote identification of the carcass. In another embodiment, the apparatus includes a block adapted to couple to a trolley carrying the carcass and a readable identification tag coupled to or embedded in the block. The readable identification tag may be used to read and write information relating to the carcass to a database.

Abstract: An apparatus and method for identifying a carcass during meat production. In one embodiment, the apparatus includes a band sized to fit around a limb of the carcass and a readable identification tag affixed to the band for remote identification of the carcass. In another embodiment, the apparatus includes a block adapted to couple to a trolley carrying the carcass and a readable identification tag coupled to or embedded in the block. The readable identification tag may be used to read and write information relating to the carcass to a database.

Abstract: A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.

Abstract: A method for tenderizing meat of a red meat slaughter animal includes separating a vertebra of the animal and applying electrical stimulation to the animal's musculature. The vertebra separating is performed prior to the onset of rigor mortis to enable stretching of muscle fibers in the carcass. The electrical stimulation is focused on a midsection of the animal.

Abstract: A method for tenderizing meat is disclosed. The method includes separating one or more vertebrae of a carcass of a red meat slaughter animal prior to rigor mortis, wherein the act of separating enables stretching of muscle fibers in the carcass.

Abstract: A method for tenderizing meat. The method includes separating one or more vertebrae of a carcass of a red meat slaughter animal prior to rigor mortis, wherein the act of separating enables stretching of muscle fibers in the carcass.

Abstract: An apparatus and method for identifying a carcass during meat production. In one embodiment, the apparatus includes a band sized to fit around a limb of the carcass and a readable identification tag affixed to the band for remote identification of the carcass. In another embodiment, the apparatus includes a block adapted to couple to a trolley carrying the carcass and a readable identification tag coupled to or embedded in the block. The readable identification tag may be used to read and write information relating to the carcass to a database.

Abstract: Apparatus and method for processing animal carcasses are described. The method for processing the animal carcass includes electrically stimulating a target region of the animal carcass. By focusing or concentrating electrical stimulation on the middle muscle portion of an animal carcass, the middle muscle portion of the animal carcass can be tenderized without substantially interfering with the cooling rate of the muscles provided in the anterior and posterior portions. The apparatus includes an electrical stimulation frame that includes a plurality of electrical stimulation probes, an upper ground, and a lower ground, which are constructed and arranged for focusing or concentrating electrical stimulation on the middle muscles of an animal carcass.

Abstract: A method for tenderizing meat. The method includes separating one or more vertebrae of a carcass of a red meat slaughter animal prior to rigor mortis, wherein the act of separating enables stretching of muscle fibers in the carcass.

Abstract: Apparatus and method for processing animal carcasses are described. The method for processing the animal carcass includes electrically stimulating a target region of the animal carcass. By focusing or concentrating electrical stimulation on the middle muscle portion of an animal carcass, the middle muscle portion of the animal carcass can be tenderized without substantially interfering with the cooling rate of the muscles provided in the anterior and posterior portions. The apparatus includes an electrical stimulation frame that includes a plurality of electrical stimulation probes, an upper ground, and a lower ground, which are constructed and arranged for focusing or concentrating electrical stimulation on the middle muscles of an animal carcass.

Abstract: Apparatus and method for processing animal carcasses are described. The method for processing the animal carcass includes electrically stimulating a target region of the animal carcass. By focusing or concentrating electrical stimulation on the middle muscle portion of an animal carcass, the middle muscle portion of the animal carcass can be tenderized without substantially interfering with the cooling rate of the muscles provided in the anterior and posterior portions. The apparatus includes an electrical stimulation frame that includes a plurality of electrical stimulation probes, an upper ground, and a lower ground, which are constructed and arranged for focusing or concentrating electrical stimulation on the middle muscles of an animal carcass.