Marel’s In-line Tenderness Management System speeds up the resolution of rigor mortis and the breakdown of proteins. It consists of two in-line processes, RapidRigor electro-stimulation and MaturationChill maturation chilling. Results are optimum tenderness and product presentation, increased shelf life, repressed bacteria growth and reduced weight loss. In an average of three hours, depending on product weight and the end temperature required, the In-line Tenderness Management System achieves in-line identical or higher levels of tenderness to those obtained overnight in conventional maturation storage off-line.
RapidRigor applies pulses of electricity to the product to remove energy left in the muscles post mortem. Extensive scientific research done by Marel in cooperation with respected institutes proved that the most effective place to electro-stimulate products is immediately after the last plucker, where it cannot compromise bleed-out or defeathering.
Shock Maturation Chill
Shock Maturation Chill is a two-phase multi-tier system that both chills and tenderizes. In the first phase, all external and internal surfaces are chilled down OPTIMUM breast meat tenderness For consumers in many markets, chicken meat means tender, juicy breast fillet bought for cooking at home or ready cooked as a tasty convenience product. Processors should respond to this by applying a tenderness management technology, which gives consistently good results, is cost-effective and allows product to flow smoothly through the processing plant without the need for off-line storage. Marel’s In-line Tenderness Management System works for all broiler types, also for slow-growing chicken. Combined Rapid Rigor and Shock Maturation chilling process very quickly using very cold air (-1°C) circulated by ventilator/evaporator assemblies at high velocities. At the same time, moisturizing cabinets humidify the surfaces at intervals, to apply a thin film of water. This will make the chilling process even more intense and reduce weight loss to a minimum. All of these measures inhibit the growth of micro-organisms (bacteria) and don’t negatively affect the maturation process. In the second maturation phase, product is chilled down more slowly using a gentle flow of less cold air at lower velocities. The aim of the second phase is to keep product for as long as possible at temperatures where proteolytic activity is greatest, thereby accelerating protein breakdown.