Effect of Precooling and Rate of Freezing on the Quality of Dressed Poultry

Abstract

The rate at which poultry is frozen has been shown to have no effect on the number of bacteria present, and little, if any, effect on the extent of surface desiccation or development of visceral taint. The development of taint appears to depend primarily on the period during which the product is held at temperatures above the freezing point, and little advantage is gained by freezing promptly after slaughter, since taint development occurs during thawing.A quantitative study of the amount of fluid exuded (drip) after freezing and thawing whole birds shows that, regardless of the rate of freezing, the whole bird does not drip. Freezing does change the condition of the water in the muscle, however, since drip can be obtained from minced meat after freezing. If minced meat is frozen within 3 hours of slaughter, the amount of drip is somewhat variable but apparently independent of the rate of freezing. If the birds are stored for 24 hours or more at 0 °C., prior to freezing, the typical curved relation between the amount of drip and the freezing rate is obtained, the drip decreasing as the freezing rate increases.Using a constant rate of freezing (2.5 hours to pass from 0° to − 5 °C.), the amount of drip decreases as the storage time prior to freezing is increased. During storage at 0 °C., the greatest decrease occurs during the first day, but continues for periods up to 2 weeks. At 10 °C., little decrease occurs during the first 5 days, after which it decreases slowly until the product spoils. The amount of drip obtained at a given rate of freezing appears to be proportional to the amount of fluid obtained from the unfrozen material, showing that the drip is determined by the condition of the water in the original minced muscle. There were some indications that the state of the water in the tissue was partly determined by the pH, but the results were not conclusive.

Biochemical and Quality Changes Occurring During Freezing of Poultry Meat

“…on volume of drip loss has been observed previously with beef (Empey, 1933)) dressed poultry, and minced chicken meat (Sair and Cook, 1938). Amino acids and peptides and certain nucleotides have been shown to contribute to taste and mouth satisfaction (Kazeniac, 1961) ; the loss of these materials in drip may therefore affect the flavor of slow frozen poultry more than of fast frozen poultry.…”

Effect of Freezing and Marginal Finish Differences on the Preparation of Chicken Broiler Carcasses by Pressurized Deep-Fat Frying

“…Freezing has long been known to increase the amount of drip (Koonz and Ramsbottom, 1939). According to Sair and Cook (1938) increases in drip after freezing are not readily detectable with the whole carcass but are influenced by the removal of skin, cutting of meat, and particularly mincing. Baker et al (1976) studied drip and cooking loss of broilers subjected to multiple freezing and thawing and suggested that although freezing increases drip there is less of a loss during cooking so that total loss remains relatively constant.…”

Histological Characteristics, Tenderness, and Drip Losses of Beef in Relation to Temperature of Freezing

“…He found that the least drip came from muscle tissue having a p H vahe of 6.3 or higher. Sair and Cook (1938) found that the maximum drip-occurred at a pH of 5.2, decreasing to no drip at pH 6.4. Also the time elapsing between slaughter and freezing was a factor-the longer the aging period the less was, the drip.…”