Share

The impact of chilling method on chicken carcasses weight and colour changes.

Wplyw metody schladzania na zmiany masy i barwe tuszek kurczat.

Author(s) : SLOWINSKI M., CHOJECKA A., LEMKE L.

Type of article: Article

Summary

In the following work, the impact of chicken carcass chilling methods (water bath or blast cooler) on their weight and colour values was examined. Keeping the chicken carcasses in a water cooler for 10 minutes did not cause any significant decrease in their temperature; however, it caused an increase in their weight and brightening of the skin's colour on the breast and thigh parts. Regarding the effectiveness of the production process, this is a positive effect. The omission of a water shower during the process of chilling the chicken carcasses caused losses in weight and made the skin colour turn dark and yellow.

Details

  • Original title: Wplyw metody schladzania na zmiany masy i barwe tuszek kurczat.
  • Record ID : 2006-1871
  • Languages: Polish
  • Source: Chlodnictwo - vol. 41 - n. 3
  • Publication date: 2006/03

Links


See other articles in this issue (2)
See the source

Indexing