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Influence of storage life and of the number of cold chain ruptures on the water content as measured, by the method of dripping water-cooled, frozen poultry carcasses.

Influence de la durée de stockage et du nombre de ruptures de la chaîne du froid sur la teneur en eau égouttée mesurée par la méthode d'égouttage de carcasses de volailles congélées refroidies par eau.

Author(s) : VERDON J., COLIN P.

Summary

Immersion-cooled poultry carcasses inevitably absorb a certain amount of water. They are frozen after chilling. One method to measure this added water consists in measuring drip loss when thawing in a water bath, dripping for an hour and drying (annex V, CEE n° 2891/93). The aim of the study was to quantify the eventual influence of storage time (one week, one, four, or six months) and of number of cold chain ruptures (none, one or two ruptures at room temperature for 3 hours) on the drip. 675 carcasses were analysed. Results are given.

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Pages: 322-329

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Details

  • Original title: Influence de la durée de stockage et du nombre de ruptures de la chaîne du froid sur la teneur en eau égouttée mesurée par la méthode d'égouttage de carcasses de volailles congélées refroidies par eau.
  • Record ID : 1996-2955
  • Languages: French
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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