Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions

Metheny, Morgan; Lee, H C; Viliani, S; Bennett, Darin C.; Hurley, Stephen; Kang, I.

doi:10.3382/ps/pez154

Cited by 11 publications

(9 citation statements)

References 21 publications

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“…Compared with the water control (0% NaCl/0.5°C), 3% NaCl/−1.8°C and 4% NaCl/−2.4°C chilling solutions reduced the chilling time by 11 and 37%, respectively, presumably owing to the lower solution temperature with higher salt content. Previously, Metheny et al. (2019) reported that the chilling time of broiler carcasses was reduced similarly when 3% NaCl/−1.8°C solution was used over a water control.…”

Section: Resultsmentioning

confidence: 98%

“…A total of 48 broilers (Ross 708, approximately 45 D of age) were obtained from the poultry unit and conventionally processed in the Meat Processing Center at California Polytechnic State University (Cal Poly). The broilers were then processed using the method described by Metheny et al. (2019) and Jeong et al.…”

Section: Methodsmentioning

confidence: 99%

“…Subzero saline chilling has the potential to improve chilling efficiency, meat tenderness, and bacterial reduction. Recently, our laboratory chilled broiler carcasses using various subzero saline solutions ( Metheny et al., 2019 ). When broiler carcasses were submerged in high saline and subzero temperature solutions of 4% NaCl/−2.41°C and 8% NaCl/−5.08°C, the carcasses were chilled significantly faster than those in water immersion chilling (0% NaCl/0.5°C) with tenderness improvement.…”

Section: Introductionmentioning

confidence: 99%

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Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

et al. 2020

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The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of subzero saline chilling on carcass chilling, breast fillet tenderness, and microbial safety. After evisceration, broiler carcasses were chilled using ice slurry control (0% NaCl/0.5°C) or subzero saline solutions (3% NaCl/−1.8°C and 4% NaCl/−2.41°C). Broiler carcasses in the subzero saline solutions were chilled efficiently and reduced the chilling time by 11% in 3% NaCl/−1.8°C and 37% in 4% NaCl/−2.41°C over the ice slurry chilling. The breast fillets of broiler carcasses in 4% NaCl/−2.41°C were significantly tenderized than those in water control ( P < 0.05), with an intermediate value observed in 3% NaCl/−1.8°C. Before chilling, broiler carcasses possessed mesophilic aerobic bacteria, Escherichia coli , and total coliforms for 3.81, 0.78, and 1.86 log cfu/g, respectively, which were significantly reduced after chilling in 3% NaCl/−1.8°C or 4% NaCl/−2.41°C solution over the water control ( P < 0.05), except the mesophilic aerobic bacteria. Based on these results, chilling of boiler carcass in 4% NaCl/−1.8°C solution appears to improve carcass chilling efficiency, meat tenderness, and bacterial reduction for E. coli and total coliforms.

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Section: Resultsmentioning

confidence: 98%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

et al. 2020

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“…The similar conditions were also observed in our results, in which NA supplementation, especially at levels of 80 and 100 mg/kg, increased water-holding capacity and decreased L* value of breast muscle. Shear force is an important indicator to evaluate the tenderness of meat ( Metheny et al., 2019 ). In this study, NA supplementation linearly and quadratically decreased the shear force.…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary nicotinic acid supplementation on meat quality, carcass characteristics, lipid metabolism, and tibia parameters of Wulong geese

et al. 2021

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The purpose of this study was to evaluate the effects of nicotinic acid ( NA ) supplementation on the meat quality, carcass characteristics, lipid metabolism, and tibia parameters in Wulong geese. A total of 360 twenty-nine-day-old Wulong geese were randomly divided into 6 treatments, and each treatment included 6 pens with 10 birds per pen. Birds were fed a basal diet supplemented with 0, 20, 40, 60, 80, or 100 mg/kg NA for 12 wk. Dietary NA supplementation linearly decreased L* value and increased pH and water-holding capacity in the breast muscle ( P < 0.05). Increasing NA levels linearly and quadratically decreased shear force of breast muscle ( P < 0.001). Dietary NA supplementation linearly reduced the thickness of subcutaneous fat plus the skin and percentage of abdominal fat, and enhanced the width of intermuscular fat band ( P < 0.001). Dietary NA addition linearly and quadratically increased intramuscular fat ( IMF ) content ( P ≤ 0.001). Increasing NA levels decreased serum total cholesterol and low-density lipoprotein cholesterol levels and increased serum lipase activity and hepatic mRNA expression of lipoprotein lipase in a linear manner ( P < 0.05). There were linear and quadratic effects in serum triglycerides and high-density lipoprotein cholesterol ( HDL-C ) levels and malate dehydrogenase activity with the NA addition ( P < 0.05). Feeding the NA-supplemented-diets linearly increased tibia length, circumference, fat-free dry weight, and ash content ( P < 0.001). There were linear and quadratic increases in Ca and P contents with the NA supplementation ( P < 0.05). According to the quadratic regression analyses fitted to shear force, IMF content, serum triglycerides and HDL-C levels, and tibial Ca and P contents, the optimal dietary NA supplementation was 80 to 90 mg/kg. In conclusion, NA addition enhanced meat quality and IMF content, regulated lipid metabolism, and increased tibia quality of Wulong geese. The dosage of 80 mg/kg NA in Wulong geese aged 5 to 16 wk was recommended.

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“…The traditional cooling method is to use cold water (Lee et al, 2020). It can make a better quality of poultry meat (Metheny et al, 2019). Ice slurry has lower temperature compared to frozen water.…”

Section: Poultrymentioning

confidence: 99%

Progress of ice slurry in food industry: application, production, heat and mass transfer

Lyu

Zhu

Tang

et al. 2022

Int J of Food Sci Tech

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Clean label foods have gained a lot of attention because it satisfies consumers' interest in minimally processed foods with minimal ingredients and no artificial additives. The growing concern about food quality has stimulated the integration of ice slurry technology in food processing. An ice slurry is a two-phase system colding medium composed of ice crystals, liquid water and some additives. Ice slurry with ice fraction of 5%-30% was 5-6 times than that of conventional chilled water under the same conditions. The appearance of the food is less likely to be damaged by the ice slurry while also being able to cool down quickly compared to traditional ice preservation methods. It further extends the shelf life of food products. The purpose of this review is to provide an understanding and practical suggestions for the application of ice slurry in the food industry. The methods of producing ice slurry and their advantages and disadvantages are reviewed, and the current applications and heat and mass transfer characteristics of ice slurry in the food industry are also discussed. Finally, the current challenges and prospects for ice slurry production and application were pointed out.

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Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions

Cited by 11 publications

References 21 publications

Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

Effects of dietary nicotinic acid supplementation on meat quality, carcass characteristics, lipid metabolism, and tibia parameters of Wulong geese

Progress of ice slurry in food industry: application, production, heat and mass transfer

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