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The effects of extended chilling times with acetic acid on the temperature and microbiological quality of processed poultry carcasses.

Author(s) : DICKENS J. A., WHITTEMORE A. D.

Type of article: Article

Summary

Carcasses were chilled for either 1, 2, or 3 hours using the following treatments: 1) paddle chiller without acid (C); 2) static ice slush with 0.6% acetic acid (S); 3) static ice slush with air agitation and 0.6% acetic acid (SA); and 4) a paddle type chiller with 0.6% acetic acid (P). Total aerobes were reduced (P less than or equal to 0.05) by 0.34, 0.62, and 1.16 log10 most probable number/millilitre for the S, SA, and P treatments, respectively, when compared with the controls. Enterobacteriaceae and Salmonella incidence, from inoculated carcasses, after 1 hour vary comparably.

Details

  • Original title: The effects of extended chilling times with acetic acid on the temperature and microbiological quality of processed poultry carcasses.
  • Record ID : 1996-1678
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 74 - n. 6
  • Publication date: 1995/06
  • Document available for consultation in the library of the IIR headquarters only.

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