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THE EFFECTS OF AIR AND WATER CHILLING ON THE QUALITY OF POULTRY CARCASSES.

Author(s) : GREY T. C., MEAD G. C.

Summary

THE IMPLEMENTATION OF WATER CHILLING SYSTEMS IN EUROPE IS CONTROLLED BY EEC HYGIENE REGULATIONS REQUIRING A COUNTERFLOW WATER SYSTEM AND SPECIFYING WATER USAGE AND TEMPERATURE. IN ADDITION, THERE IS A LIMIT TO EXTERNAL WATER ABSORPTION BY THE POULTRY. STUDIES SHOWED THAT ALTHOUGH AIR COOLED POULTRY ARE MORE HEAVILY CONTAMINATED, THERE WERE VERY LITTLE DIFFERENCES IN THEIR LATER BOUNDARY STORAGE LIFE. CHILLING PROCEDURES HAVE A NEGLIGIBLE EFFECT ON MEAT FLAVOUR. HOWEVER, WITH TEXTURE, OTHER VARIABLES MAY HAVE A GREATER EFFECT THAN THE CHILLING PROCEDURE. WITH TURKEY CHILLING THERE SEEMS TO BE A CONSIDERABLE VARIATION IN BREAST MUSCLE TEXTURE FROM ONE ANIMAL TO ANOTHER.

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Pages: 1986-3

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Details

  • Original title: THE EFFECTS OF AIR AND WATER CHILLING ON THE QUALITY OF POULTRY CARCASSES.
  • Record ID : 1988-0665
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 145-150; 20 ref.; discuss.

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