Fecha de publicación: 19/10/2022 Fuente: WIPO Meat The present invention discloses a processing method of chilled poultry meat for improving meat quality, including: step one, slaughtering poultry, cleaning a poultry 5 carcass, and performing microwave rapid heating to its center portion temperature up to 45-550C, step two, placing the poultry carcass obtained in the step one into 60°C steam, and performing heat preservation for 20-30 min, step three, performing air-cooling of the poultry carcass to its center portion temperature up to 15°C, and performing grade-packaging. The processing method can be directly connected with 10 eXisting slaughter production line, and reduce boiling loss, and improve chilled poultry meat quality. All viruses and part of microorganism can be killed, and shelf life of is prolonged. The chilled poultry meat has good tenderness, chewy texture, and taste similar to fresh poultry meat, and is very suitable for Chinese cooking. 15