EFFICACY OF OZONE AS A DISINFECTANT FOR POULTRY CARCASSES AND CHILL WATER.

Type of article: Article

Summary

THE EFFECTS OF OZONE ON THE QUALITY OF POULTRY CHILLER WATER AND BROILER CARCASSES WERE EVALUATED IN A PILOT PLANT SIZE WATER RECIRCULATING POULTRY CHILLER. THE MICROBIAL COUNTS OF OZONE TREATED CARCASSES STORED AT 277.4 K (4.4 DEG C) WERE CONSISTENTLY LOWER THAN CARCASSES CHILLED UNDER NONOZONATED CONDITIONS. GREATER THAN 99% OF ALL MICROORGANISMS WASHED FROM THE CARCASSES WERE DESTROYED BY THE RESIDUAL OZONE IN ADDITION TO SIGNIFICANT REDUCTIONS OF ONE THIRD IN THE CHEMICAL OXYGEN DEMAND AND A SIGNIFICANT INCREASE IN LIGHT TRANSMISSION OF THE TREATED PROCESS WATER. NO SIGNIFICANT CARCASS SKIN COLOUR LOSSES, LIPID OXIDATION, OR OFF FLAVOURS RESULTED FROM OZONE CONTACT.

Details

Original title: EFFICACY OF OZONE AS A DISINFECTANT FOR POULTRY CARCASSES AND CHILL WATER.
Record ID : 1986-2354
Languages: English
Publication date: 1986
Source: Source: J. Food Sci.
vol. 51; n. 2; 1986.03-04; 305-309; 1 fig.; 6 tabl.; 31 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Precooling; Poultry; Ozone; Microbiology; Meat; Disinfectant; Chilling; Organoleptic property; Performance; Colour; Chilled water