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Measuring the water content of poultry carcasses using the drip method.

Mesure de la teneur en eau des carcasses de volailles par la méthode d'égoutttage.

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

Summary

This method consists in measuring drip water during rapid thawing of 20 carcasses in a water bath at 42 deg C, with thawing stopped when the internal temperature of the carcasses reaches 4 deg C. The thawing times set down by European regulations seem to be underestimated for carcasses containing offal.

Details

  • Original title: Mesure de la teneur en eau des carcasses de volailles par la méthode d'égoutttage.
  • Record ID : 1996-2956
  • Languages: French
  • Publication date: 1995/03/28
  • Source: Source: C. R. prem. Journ. Rech. avicole, Angers/Inst. tech. Avic.
    260-262.

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