An Evaluation of the Dry-Pack and Ice-Pack for Storing Fresh Broilers

1. Chilling Poultry Meat—Why the Surge of Interest

“…Bigbee and Dawson (1963) found that weight changes were most closely associated with length of immersion chill period, chilling medium, and temperature of storage. Shipping or storage conditions were also found to significantly affect carcass moisture loss after immersion chilling by McKee et al (1959), Gunn and Spencer (1960), Davis (1963), May et al (1966), Thomson et al (1966), Osner and Shrimpton (1966), Kotula et al (1967), Shantz et al (1967), Scholtyssek and Ristic (1970), Risse and Thomson (1971) and Gardner and Nichols (1971). Polyphosphates added to the chilling medium were found by Thomson et al (1963) and Klose et al (1963) to inhibit moisture absorption during chilling whole carcasses.…”

“…Many investigators (Koonz, 1946;Baker, 1957;McKee et al, 1959;Davis, 1961Davis, , 1963May et al, 1966;Burkhart, 1966;Shantz et al, 1967;Wabeck et al, 1968a;Thomson et al, 1968;Lee et al, 1970;Thomson and Risse, 1971) have found that shipping containers and shipping and storage conditions may significantly affect storage life of poultry carcasses, and that the relationship of chilling method to shipping conditions is also important in this regard.…”

2. Chilling Poultry Meat—A Literature Review

“…Bigbee and Dawson (1963) found that weight changes were most closely associated with length of immersion chill period, chilling medium, and temperature of storage. Shipping or storage conditions were also found to significantly affect carcass moisture loss after immersion chilling by McKee et al (1959), Gunn and Spencer (1960), Davis (1963), May et al (1966), Thomson et al (1966), Osner and Shrimpton (1966), Kotula et al (1967), Shantz et al (1967), Scholtyssek and Ristic (1970), Risse and Thomson (1971) and Gardner and Nichols (1971). Polyphosphates added to the chilling medium were found by Thomson et al (1963) and Klose et al (1963) to inhibit moisture absorption during chilling whole carcasses.…”

“…Many investigators (Koonz, 1946;Baker, 1957;McKee et al, 1959;Davis, 1961Davis, , 1963May et al, 1966;Burkhart, 1966;Shantz et al, 1967;Wabeck et al, 1968a;Thomson et al, 1968;Lee et al, 1970;Thomson and Risse, 1971) have found that shipping containers and shipping and storage conditions may significantly affect storage life of poultry carcasses, and that the relationship of chilling method to shipping conditions is also important in this regard.…”