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The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of subzero saline chilling on carcass chilling, breast fillet tenderness, and microbial safety. After evisceration, broiler carcasses were chilled using ice slurry control (0% NaCl/0.5°C) or subzero saline solutions (3% NaCl/−1.8°C and 4% NaCl/−2.41°C). Broiler carcasses in the subzero saline solutions were chilled efficiently and reduced the chilling time by 11% in 3% NaCl/−1.8°C and 37% in 4% NaCl/−2.41°C over the ice slurry chilling. The breast fillets of broiler carcasses in 4% NaCl/−2.41°C were significantly tenderized than those in water control ( P < 0.05), with an intermediate value observed in 3% NaCl/−1.8°C. Before chilling, broiler carcasses possessed mesophilic aerobic bacteria, Escherichia coli , and total coliforms for 3.81, 0.78, and 1.86 log cfu/g, respectively, which were significantly reduced after chilling in 3% NaCl/−1.8°C or 4% NaCl/−2.41°C solution over the water control ( P < 0.05), except the mesophilic aerobic bacteria. Based on these results, chilling of boiler carcass in 4% NaCl/−1.8°C solution appears to improve carcass chilling efficiency, meat tenderness, and bacterial reduction for E. coli and total coliforms.

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Chemical components of hop resins effectively inhibit the growth of L. monocytogenes in microbiological culture media. This study was conducted to investigate antilisterial activities of hop α- and β-acid in turkey slurry. Turkey slurries were inoculated with L. monocytogenes, formulated with hop α- or β-acid from 0 to 1,000 ppm, and incubated at 37°C for 24 h or at 7°C for 12 days. During storage at 37°C for 24 h, L. monocytogenes populations were reduced from 2.40 log CFU/g to non-detectable (<1 log CFU/g) in α-acid at ≥750 ppm and β-acid at 1,000 ppm, whereas the control (0 ppm) allowed the pathogen to grow to 8.0 log CFU/g. During storage at 7°C for 12 d, the slurry treated with α-acid at ≥100 ppm and β-acid at ≥500 ppm showed listeristatic effects, while listericidal effects were observed in the slurries at 1,000 ppm, regardless of hop acid type. Hop α-acid ≤ 50 ppm and β-acid ≤ 100 ppm failed to inhibit L. monocytogenes, and the pattern of bacterial growth was similar to that of control with no significant difference (P > 0.05). Based on these results, the concentration of α-acid > 100 ppm or β-acid > 500 ppm is minimally required to inhibit L. monocytogenes when turkey batters are formulated with hop acids as a single antilisterial agent prior to cooking and storage at 7°C.