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Foreign water quantity in slaughtered eviscerated broilers.

[In Czech. / En tchèque.]

Author(s) : PAUL A.

Type of article: Article

Summary

The commonly used cooling method of immersion in a cold water bath enhances soaking with foreign water and the possibility of cross-contamination. The merits and limitations of immersion water cooling of poultry are listed. An investigation of 154 broilers at the Modrice Poultry Works showed that some poultry pieces exceeded the limit content of 5% and that the overall content of foreign water may thus attain up to 7.2%. The factors influencing the foreign water content are analyzed.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1994-0359
  • Languages: Czech
  • Source: Prum. Potravin - vol. 43 - n. 2
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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