Relation between loss of fluid from thawing chicken carcasses and uptake of water during processing

Osner, R. C.; Shrimpton, D. H.

doi:10.1080/00071666608415615

Cited by 6 publications

(4 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results agree with those of Osner and Shrimpton (1966a) and Hoffert et al (1951) who reported that drip loss was greater by thawing poultry in a refrigerator than at room temperature.…”

Section: Resultssupporting

confidence: 93%

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

Singh

Essary

1971

Poultry Science

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 93%

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

Singh

Essary

1971

Poultry Science

View full text Add to dashboard Cite

“…Distribution and growth of organisms on the carcme The applicability of the above results to the behaviour of organisms on the whole carcase would depend on their sites of multiplication on the carcase. Although it is generally considered that most of the contaminating bacteria are on the surface of the skin or visceral cavity there is the possibility that the organisms may be carried down into the areas immediately below the skin during the cooling in the chill tanks when the carcase is known to absorb a certain amount of water (Osner & Shrimpton, 1966).…”

Section: Growth Of Mixtures Of Organisms In Minced Chicken Musclementioning

confidence: 99%

Psychrophilic Spoilage Bacteria of Poultry

Barnes¹,

Impey²

1968

Journal of Applied Bacteriology

116

View full text Add to dashboard Cite

SUMMARY The organisms most commonly found growing on poultry carcases stored at 1° are pigmented and nonpigmented strains of Pseudomonas, Pseudomonas putrefaciens and strains of Acinetobacter. A comparison of total viable counts at 20 and 30° using stored turkeys, showed that certain strains could not be recovered at the higher temperature. When inoculated into minced breast and leg muscle, it was found that the pigmented and nonpigmented strains of Pseudomonas grew well in both muscle tissues. Strains of Acinetobacter groups B and C failed to grow in the breast muscle but grew in the leg muscle, Acinetobacter C growing much more rapidly than Acinetobacter B. The growth of Ps. putrefaciens was much faster in the leg muscle than in the breast muscle. These differences could partially be explained by differences in pH, the breast muscle having a pH value 5.7—5.9 compared with a pH value 6.4—6.7 for the leg muscle. The possible significance of these results in relation to the distribution and growth of these organisms on the chicken or turkey carcase is discussed.

show abstract

“…Bigbee and Dawson (1963) found that weight changes were most closely associated with length of immersion chill period, chilling medium, and temperature of storage. Shipping or storage conditions were also found to significantly affect carcass moisture loss after immersion chilling by McKee et al (1959), Gunn and Spencer (1960), Davis (1963), May et al (1966), Thomson et al (1966), Osner and Shrimpton (1966), Kotula et al (1967), Shantz et al (1967), Scholtyssek and Ristic (1970), Risse and Thomson (1971) and Gardner and Nichols (1971). Polyphosphates added to the chilling medium were found by Thomson et al (1963) and Klose et al (1963) to inhibit moisture absorption during chilling whole carcasses.…”

mentioning

confidence: 82%

1. Chilling Poultry Meat—Why the Surge of Interest

Stadelman

1974

Poultry Science

View full text Add to dashboard Cite

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:

show abstract

Relation between loss of fluid from thawing chicken carcasses and uptake of water during processing

Cited by 6 publications

References 7 publications

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

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

Psychrophilic Spoilage Bacteria of Poultry

1. Chilling Poultry Meat—Why the Surge of Interest

Contact Info

Product

Resources

About