Influence of Thawing Methods on the Composition of Drip from Broiler Carcasses

Effects of Freeze Preservation on Nutrients

“…The reason for this was mentioned earlier when freezing rates and storage times were discussed. With chicken broilers, very slow thawing has been reported to result in a greater amount of exudate than rapid thawing (Singh and Essary, 1971A).…”

Composition of Drainage from Thawed Poultry Carcasses

“…Several workers have reported the effects of freezing rate on amount of drainage from thawed meat (Sair and Cook, 1938;Koonz and Ramsbottom, 1939;Pearson and Miller, 1950;Swanson and Sloan, 1953;Empey and Howard, 1954;Marion and Stadelman, 1958;Wladyka and Dawson, 1968a). Other factors affecting amount of drainage loss, such as pH of the meat and methods of thawing (Singh and Essary, 1971), and length of frozen storage (Pearson and Miller, 1950;Wladyka and Dawson, 1968a,b) also have been reported. Cunningham and Lee (1975), in a study of broiler halves cooked from the frozen state or after thawing 48 hours at 4 C, found that weight losses were significantly greater for meat thawed before cooking.…”

“…Wladyka and Dawson (1968a) reported that thawing frozen chickens caused significant loss of protein in the fluid. Singh and Essary (1971) found that drainage collected from whole chickens contained considerable total solids, protein, and vitamins.…”

Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and Cooking

“…The effect of thawing methods on the loss of total solids, niacin, riboflavin and thiamine in drip obtained from frozen broilers was reported by Singh and Essary (1969).…”