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IMMERSION CHILLED FRESH CHICKENS. ORGANOLEPTIC CHARACTERISTICS, SHELF LIFE AND DETERMINATION OF WATER UPTAKE.

Type of article: Article

Summary

THE PURPOSE OF THIS INVESTIGATION WAS TO STUDY THE MICROBIOLOGY, SHELF LIFE AND ORGANOLEPTICAL CHARACTERISTICS OF AIR-CHILLED AND IMMERSION-CHILLED CHICKENS AND TO TEST A SCREENING METHOD FOR THE DETERMINATION OF WATER ABSORBED IN CHICKEN CARCASSES DURING CHILLING. THE SHELF LIFE WAS NEARLY THE SAME FOR THE TWO GROUPS, VIZ 6 DAYS AT 280 K (7 DEG C) AND 15-16 DAYS AT 273 K (0 DEG C). THE COOKING LOSS WAS HIGHER FOR THE IMMERSION-CHILLED CHICKENS. THE WATER UPTAKE SHOULD BE LESS THAN 4% IN THE IMMERSION CHILLER. A METHOD WHEREBY SUCH IMMERSION-CHILLED CHICKENS ARE FROZEN AND DRIP MEASURED AFTER THAWING UNDER CONTROLLED CONDITIONS SEEMS TO BEA FAIRLY GOOD SCREENING METHOD FOR DETERMINING EXTRANEOUS WATER.

Details

  • Original title: IMMERSION CHILLED FRESH CHICKENS. ORGANOLEPTIC CHARACTERISTICS, SHELF LIFE AND DETERMINATION OF WATER UPTAKE.
  • Record ID : 1983-1845
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 11
  • Publication date: 1982/11
  • Document available for consultation in the library of the IIR headquarters only.

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