EFFECT OF CHILLING BROILER CARCASSES WITH RECONDITIONED POULTRY PRECHILLER WATER.

Type of article: Article

Summary

BROILER PRECHILLER OVERFLOW WATER WAS RECONDITIONED USING DIATOMACEOUS EARTH (DE) FILTRATION AND OZONATION (30.4 MILLIGRAMMES/LITER OZONE). THE CARCASSES WERE COMPARED CHILLED WITH FRESH WATER AND CRUSHED ICE OR WITH RECONDITIONED CHILLER WATER AND ICE. NO SIGNIFICANTTREATMENT DIFFERENCES BETWEEN MEASURES OF CARCASS QUALITY INCLUDING SKIN COLOUR, TASTE, OR SHELF LIFE WERE DETECTED. NO SIGNIFICANT DIFFERENCES BETWEEN WHOLE CARCASS RINSE AEROBIC PLATE COUNTS, OR COLIFORM AND SALMONELLAE COUNTS WERE FOUND. IN CONCLUSION, POULTRY PROCESSING WATERS MAY BE CONSERVED THROUGH RECYCLING PRACTICES WITHOUT ADVERSELY AFFECTING THE WHOLESOMENESS OF THE CARCASS.

Details

Original title: EFFECT OF CHILLING BROILER CARCASSES WITH RECONDITIONED POULTRY PRECHILLER WATER.
Record ID : 1990-0669
Languages: English
Source: Br. Poult. Sci. - vol. 68 - n. 5
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Microbiology; Meat; Chilling; Organoleptic property; Chicken; Immersion; Water