Heat Transfer, Organoleptic Quality Changes and Moisture Exchange in Air‐blast Chilled Poultry Carcasses

Vacinek, A. A.; Toledo, Romeo T.

doi:10.1111/j.1365-2621.1973.tb02115.x

Cited by 11 publications

(12 citation statements)

References 6 publications

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“…James et al, (2006) reported that to eliminate the surface freezing of the chicken carcass during chilling, they were water chilled after eviscerated then kept at -15°C in an air freezer for approximately 30 min and stored and distributed at 1-2 °C. Vacinek and Toledo (1973) reported no quality problems with poultry meat when they were super chilled and then maintained at approximately 4°C. Jul (1986) reported that storage of chicken meat at 1-2°C (near to freezing point) maintained its quality and inhibited the microbial growth.…”

Section: Super Chillingmentioning

confidence: 98%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

376

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Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Approach: A comprehensive literature review was performed on the spoliage mechanisms of meat and meat products and preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation and canning were the traditional methods used to prevent meat spoilage and extend its shelf life. However, in order to prevent wholesomeness, appearance, composition, tenderness, flavor, juiciness, and nutritive value, new methods were developed. These included: cooling, freezing and chemical preservation. Wide range of physical and chemical reactions and actions of microorganisms or enzymes are responsible for the meat spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. Microbial growth and metabolism depends on various factors including: pre-slaughter husbandry practices, age of the animal at the time of slaughtering, handling during slaughtering, evisceration and processing, temperature controls during slaughtering, processing and distribution, preservation methods, type of packaging and handling and storage by consumer. Microbial spoilage causes pH change, slime formation, structural components degradation, off odors and appearance change. Autoxidation of lipids and the production of free radicals are natural processes which affect fatty acids and lead to oxidative deterioration of meat and off-flavour development. Lipid hydrolysis can take place enzymatically or non-enzymatically in meat. In muscle cells of slaughtered animals, enzymatic actions are taken place naturally and they act as catalysts for chemical reactions that finally end up in meat self deterioration. Softening and greenish discoloration of the meat results due to tissues degradation of the complex compounds (carbohydrates, fats and protein) in the autolysis process. Conclusion: Microbial, chemical and enzymatic activities can be controlled by low temperature storage and chemical techniques in the industry. Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life. Combination of chemical additives (TBHQ and ascorbic acid) and low temperature storage (5°C) in darkness are well recognized techniques for controlling the spoilage (microbial, enzymatic and oxidative) of meat and meat products. Understanding of the intrinsic factors and extrinsic factors at every meat processing stage (from preslaughtering to meat product development) is necessary before devel...

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Section: Super Chillingmentioning

confidence: 98%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

376

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“…Spray water chilling results in lower average moisture uptake, generally in the 1 to 3% range (Gisske and Glees, 1966;Grossklaus and Levetzow, 1967;Szentkuti et al, 1969;Woltersdorf, 1971); but greater variability in moisture uptake may occur during spray than immersion chilling (Veerkamp et al, 1972). Dry chilling was found by Casale (1962), Casale et al (1965), Heimbach and Berner (1969) and Vacinek (1972) to be associated with carcass weight loss of about 1%. In a commercial dry chilling operation 5 to 8% loss may occur (Anonymous, 1973a;Hale, 1970).…”

mentioning

confidence: 87%

“…In evaluating the effect of continuous immersion chillers, Brewer et al (1961), Kotula et al (1962, Farrell andBarnes (1964), Surkiewicz et al (1969), Keel and Parmelee (1968), Knoop et al (1971), Veerkamp et al (1972), Vacinek (1972), Simonsen (1973) and Brant (1973) found that total microbial counts were reduced. Vacinek (1972) found that a build-up to 4000-6000 microorganisms per ml.…”

mentioning

confidence: 96%

“…Van Den Berg and Lentz (1958) reported that air velocity had almost as much effect on freezing rate as temperature. Freezing rate increased rapidly as air velocity was increased from 0 to about 4 m./sec.…”

mentioning

confidence: 97%

“…Birds that had been prechilled in an immersion chiller showed a decrease in chilling time of slightly less than 10%. Vacinek (1972) reported no significant difference in the time required to chill broilers at air velocities of about 3.5 and 4.6 m./sec, and that in an air-blast chiller, the times required to chill broilers from 38° C. (100° F.) to below 3° C. (37° F.) at air temperatures of -40° C. (-40° F.), -29° C. (-20° F.), and -18° C. (0° F.) were 17, 23, and 27 minutes, respectively. Vacinek (1972) also found that broilers hanging by the hocks in a vertical position generally cooled faster than broilers in a horizontal position; hanging exposed a larger surface area for chilling.…”

mentioning

confidence: 97%

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1. Chilling Poultry Meat—Why the Surge of Interest

Stadelman

1974

Poultry Science

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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:

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Refrigeration Equipment and Operations

Manral

Bawa

2010

Handbook of Poultry Science and Technology

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Heat Transfer, Organoleptic Quality Changes and Moisture Exchange in Air‐blast Chilled Poultry Carcasses

Cited by 11 publications

References 6 publications

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

1. Chilling Poultry Meat—Why the Surge of Interest

Refrigeration Equipment and Operations

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