Method of eliminating aging step in poultry processing

A method for processing poultry including the conversion of live birds to component meat parts in substantially less time and using substantially less energy, which method comprises the steps of;

• (a) providing a live poultry bird;
• (b) slaughtering said bird without the application of electrical energy to stun or electrocute said bird;
• (c) scalding the carcass resulting from step (b);
• (d) subjecting said carcass to a conditioning step wherein the temperature is between about 90.degree. to 110.degree. F. and the relative humidity is at least about 70 percent for a period of between about 15 to 35 minutes;
• (e) electrically stimulating said carcass for between about 5 to 15 minutes during said conditioning step, said electrical stimulation comprising alternating 2-second periods during which current is applied with periods of between about 1-2 seconds without current;
• (f) defeathering and eviscerating said carcass;
• (g) cutting said carcass into component parts, if desired;
• and
• (h) immediately following either said evisceration step or said cutting step, introducing into said carcass or component parts a quantity of solution of between about 5 to 30 weight percent of the poultry injected, said solution having a temperature of between about 90.degree. to 150.degree. F. and comprising about 2 to 5 weight percent phosphate salt and between about 0.6 to 0.8 weight percent sodium chloride.