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THE EFFECT OF CHILLING PROCEDURES AND STORAGE TEMPERATURES ON THE QUALITY OF CHICKEN CARCASSES.

Author(s) : GREY T. C.

Type of article: Article

Summary

THE APPEARANCE OF THE IMMERSION-CHILLED CARCASSES WAS RATED HIGHER THAN THAT OF THE AIR-CHILLED. THERE WAS LITTLE CHANGE UP TO 6 MONTHS OF STORAGE, THEREAFTER THERE WAS A DETERIORATION AT 261 K (-12 DEG C). THE FLAVOUR OF AIR-AND IMMERSION-CHILLED CHICKENS WAS SIMILAR AT THE START. THE AIR-CHILLED MEAT HAD CHANGED SIGNIFICANTLY AFTER 3 MONTHS AT 261 AND 253 K (-12 AND -20 DEG C), AND THE IMMERSION-CHILLED BIRDS AFTER 6 MONTHS AT 261 K. AT 253 K THEY WERE STABLE. INITIALLY THE TEXTURE OF THE AIR-CHILLED MEAT WAS SLIGHTLY MORE TENDER BUT BECAME SLIGHTLY TOUGHER AFTER 6 MONTHS.

Details

  • Original title: THE EFFECT OF CHILLING PROCEDURES AND STORAGE TEMPERATURES ON THE QUALITY OF CHICKEN CARCASSES.
  • Record ID : 1983-1394
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 15 - n. 6
  • Publication date: 1982/12

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