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Application of chilling methods on slaughtered poultry.

Author(s) : RISTIC M.

Type of article: Article

Summary

Poultry carcasses must be chilled after slaughtering. Three procedures are usually applied: air-chilling, air-spray chilling and immersion-chilling. For the manufacturing of fresh products air-chilling is applied; for frozen and deep-frozen products, air-spray chilling, or less common, the immersion-chilling is used. There are several (EEC) regulations on water uptake in the processing plant, and the thaw loss of the poultry carcasses. Accordingly, limit values are laid down for each procedure. Using air chilling, a storage temperature between 0 and -1 deg C proved to be more appropriate than -4 deg C. Compared with counterflow immersion-chilling, air-spray chilling showed lower water uptake during the chilling (2.5%), as well as a smaller thaw loss (1.8%).

Details

  • Original title: Application of chilling methods on slaughtered poultry.
  • Record ID : 1998-2366
  • Languages: English
  • Source: Fleischwirtschaft - vol. 77 - n. 9
  • Publication date: 1997/09
  • Document available for consultation in the library of the IIR headquarters only.

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