1. Chilling Poultry Meat—Why the Surge of Interest

Abstract

In 1971, the European Economic Community (EEC) passed a ruling which would ban immersion chilling as of January 1, 1977. Alternative methods available at present are not adequate for the job in the United States or overseas. Suggested alternatives include spray chilling or air chilling. Limitations of each method have been explored. The water requirement for spray chilling is excessive and air chilling would necessitate some major changes in processing techniques.The symposium speakers will review the current situation from several viewpoints, with the final speaker reporting on the most recent developments in Europe. ABSTRACTA literature review containing 156 literature citations from trade and scientific journals and reference sources. ABSTRACTChilling of poultry meat by continuous ice-slush method, utilizing equipment developed, designed, and built by U.S. manufacturers, with all components and assembly procedures controlled and regulated by the U.S. Department of Agriculture, offers the poultry processors the following: