Effect of Spin Chilling and Freezing on Bacteria on Commercially Processed Turkeys

Reddy, K. V.; Kraft, A. A.; Hasiak, R. J.; Marion, W. W.; Hotchkiss, D. K.

doi:10.1111/j.1365-2621.1978.tb02299.x

Cited by 10 publications

(1 citation statement)

References 12 publications

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“…Some research has indicated that total microbial counts on carcasses are reduced by immersion chilling (Knoop et al, 1971;Brant, 1973;May, 1974;Thomson et al, 1975;Reddy et al, 1978). Other evidence indicates that chilling results in cross contamination of carcasses (Lillard, 1971(Lillard, , 1982.…”

Section: Introductionmentioning

confidence: 92%

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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