2. Chilling Poultry Meat—A Literature Review

Thomson, James E.; Whitehead, W. K.; Mercuri, A. J.

doi:10.3382/ps.0531268

Cited by 40 publications

(9 citation statements)

References 56 publications

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“…As a result, EAC can improve heat transfer, minimize weight loss, and reduce skin discoloration compared with AC (Veerkamp, 1989;Barbut, 2002;International Commission on Microbiological Specifications of Foods, 2005). In moisture pickup, EAC was reported to have from zero change to a minimal change (±1%), depending on the frequency of water spraying and the velocity of cold air (Thomson et al, 1974;Evans et al, 1988;Veerkamp, 1989Veerkamp, , 1991.…”

Section: Introductionmentioning

confidence: 97%

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Jeong¹,

Janardhanan²,

Booren

et al. 2011

Poultry Science

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This study was conducted to investigate the effects of water chilling (WC), air chilling (AC), and evaporative air chilling (EAC) on the moisture content, processing yield, surface color, and visual appearance of broiler carcasses. For the WC treatment, 1 group of birds was hard scalded and submersed into ice slush, whereas for AC, 1 group of birds was soft scalded and exposed to blowing air (1.0 m/s at 0°C) and for EAC, or 1 group of birds was soft scalded and exposed to blowing air and a cold water spray (every 5 min). During chilling, carcass temperature was reduced most effectively by WC (55 min), followed by EAC (120 min) and AC (155 min). After chilling, both WC and EAC carcasses picked up moisture at 4.6 and 1.0% of their weights, respectively, whereas AC carcasses lost 1.5% of their weight. On cutting at 5 h postmortem, WC carcasses showed the highest (2.5%), EAC showed the second highest (0.4%), and AC showed the least (0.3%) moisture loss. After 24 h of storage, almost 83% of the absorbed water in the WC carcass parts was released as purge, whereas EAC and AC carcasses maintained weights close to the prechilled weights. In an instrumental color evaluation and a visual evaluation by panelists, AC carcasses showed a darker appearance, a more yellow color, and more surface discoloration compared with WC or EAC carcasses.

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Section: Introductionmentioning

confidence: 97%

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Jeong¹,

Janardhanan²,

Booren

et al. 2011

Poultry Science

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“…process, the morphology of the chicken, and movement of the carcass in the process are all factors of variability in water penetration that would apply to other marinating processes. This research has been reviewed by Brant (1963), Thomson et al (1974), and Lillard (1982). Sanders (1969) used a fluorescent dye to trace water entry and retention in broiler carcasses during chilling.…”

Section: Introductionmentioning

confidence: 97%

Marinating Broiler Parts: The Use of a Viscous Type Marinade

Post

Heath

1983

Poultry Science

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A series of experiments was conducted to investigate the microbiological characteristics, amount of marinade pickup, cooking losses, flavor intensity, and overall preference of marinated broiler parts. The effects of marinating for 10, 20, and 30 min at 1.7, 10, and 18 C in a viscous type marinade were determined for each of the parameters.The microorganisms on the skin surface were reduced as the length of time the samples were marinated was increased to 30 min when compared to the ones not marinated. No effect of marinade temperature was found on surface microbe numbers. No differences in the number of organisms in the marinade solution were found attributable to length of time of marinating, temperature of the marinade, and exposure to the broiler part. Sterile and nonsterile marinade solutions were used to evaluate the influence of the solution on skin surface microorganisms. In the sterile marinade at 22 C, the number of organisms increased from 0 to 4.97 cfu/ml after exposure to the broiler parts for 30 min. The nonsterile marinade increased from 3.72 to 4.92 cfu/ml under the same conditions. The number of organisms on the skin surface increased during the first 10 min when compared to the control after exposure to the nonsterile marinade. The samples exposed to the sterile marinade for 10 min at 22 C showed a decrease from the control followed by an increase at 20 and 30 min when compared to those marinated for 10 min.The amount of marinade remaining on the skin surface increased as the time of exposure increased. The skin samples marinated for 10 min at 1.7 C picked up less than those marinated at 10 and 18 C and those marinated for 30 min at 1.7 C picked up more than those at 10 or 18 C. When broiler parts were evaluated, drumsticks picked up less marinade than the breasts (split) or thighs.Percent cooking losses for breasts (split), drumsticks, and thighs were not affected by the length of time or temperature of the marinade. Drumsticks had less cooking loss than either breasts or thighs.Flavor intensity was greater when ratings of marinated samples were compared to those not marinated for samples with skin attached but not in those with the skin removed. This indicated that the marinade did not penetrate the skin. There were no differences in flavor intensity when time of exposure and temperature of the marinade were evaluated. (

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“…In fact, salmonella contamination of the chicken flocks is likely before they enter the slaughter plant (Hacking et al, 1978;Patterson, 1969). The immersion chilling systems used in the United States have been shown to reduce bacterial levels on the chickens (Brant, 1974; Commission of the European Communities 1976; Keel and Parmelee, 1968;Thomson et al, 1974) and do not increase the risk of contamination during chilling. In addition to the bacteriological benefits, immersion chilling uses less water and energy than other chilling methods (Brant, 1974;Mulder and Veerkamp, 1974).…”

Section: Discussionmentioning

confidence: 97%

The Microbiology of Raw, Eviscerated Chickens: A Ten Year Comparison

et al. 1983

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In 1979 a survey of selected chicken eviscerating plants was conducted to determine the levels of coliforms, Escherichia coli, and Salmonellae sp. on eviscerated chickens under current manufacturing practices. A comparison was made of the data from this survey and one conducted in 1969. The 1979 survey found that the chickens did not have a statistically significant reduced incidence of salmonella compared to chickens analyzed in 1969. Also, much of the bacterial contamination on a carcass at the end of the evisceration line was transient and was readily removed by the final spray washer. The addition of chlorine to chiller water did not appear to have an unusually beneficial effect on the microbiological quality of the chickens. In 1969, in the nine plants studied, the incidence of salmonella on chickens at the exit of the chillers was 20.5%. In 1979, in the nine plants studied, the incidence of salmonella on chickens at the exit of the chillers was 11.6%. In 1979 there was about a 45% reduction in the incidence of salmonella in eviscerated chickens in the nine plants studied compared to the incidence of salmonella in eviscerated chickens in 1969.

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2. Chilling Poultry Meat—A Literature Review

Abstract: A literature review containing 156 literature citations from trade and scientific journals and reference sources.

Cited by 40 publications

References 56 publications

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Marinating Broiler Parts: The Use of a Viscous Type Marinade

The Microbiology of Raw, Eviscerated Chickens: A Ten Year Comparison

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