Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses

Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses

“…Results indicated that both chilling efficiency and meat tenderness were proportionally increased as the chilling temperature decreased and the saline concentration increased, with no significant difference in meat tenderness between 4% NaCl/−2.41°C and 8% NaCl/−2.41°C solutions. Recently, broilers chilled in 4% NaCl/−2.41°C was reported to reduce bacterial counts, which was similarly observed in turkey carcasses too ( Lee et al, 2020 ; Kang et al, 2021 ). Additionally, the combination of hot water spray and subzero saline chilling ( SSC ) further improved bacterial decontamination on broiler carcasses ( Kang et al, 2022 ).…”

“…Currently, a proprietary chilling method has been developed using subzero saline solutions ( Kang, 2019 ; Husband, 1993 ). The effects of 6 chilling solutions (0, 1, 2, 3, 4, and 8% NaCl) were initially evaluated in the chilling temperatures from 0.5°C to 5.08°C ( Metheny et al, 2019 ).…”