This technology shortens the blood removal process for meat products like jerky by applying a pulsed electric field to the raw meat before soaking it in water. It is applicable to various meats, including beef, pork, chicken, turkey, lamb, goat, and duck.
Jerky production involves multiple time-consuming steps such as trimming, blood removal, curing, aging, and drying, which lead to high production costs and hygiene challenges. In particular, the long duration required for soaking fresh meat to remove blood can cause loss of juices, degrading flavor and increasing the risk of microbial contamination.
This technology treats meat with a specific range of electric field intensity and pulse frequency to accelerate blood release before the soaking process. It requires no additives and can be easily integrated into existing production lines. Applicable to jerky manufacturing, seasoned or cured meat processing, and poultry plants, it reduces soaking time, minimizes juice loss, lowers contamination risks, and boosts overall productivity.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for research on applying PEF and plasma treatment technologies to raw meat.
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