ShareWATER INTAKE AND DRIP IN BROILERS AND MEAT QUALITY AFTER AIR-SPRAY CHILLING.
[In German. / En allemand.]
Author(s) : RISTIC M.
Type of article: Article
Summary
THE AIR SPRAY CHILLING PROCESS (BLOWING COLD AIR DOWNWARDS ON THE HANGING BROILERS, AND FINE SPRAYING UPWARDS OR LATERALLY) HAS REPLACED WATER CHILLING IN WEST GERMAN POULTRY SLAUGHTERHOUSES. THE FORMER WAS TESTED FOR WATER INTAKE AND FOR WATER LOSS DURING THAWING (DRIP). THE CORE TEMPERATURES AFTER 60 MINUTES OF COOLING SHOULD BE 3-5 DEG C. IN THE TESTS, HOWEVER, IN WHICH CHICKENS WERE SPRAYED WITH WATER WHILE PASSING THROUGH A COLD-AIR FLOW, ONLY 7 DEG C WAS REACHED. WATER INTAKE WAS 1.4 % AND DRIP WAS 2.58 %, A CONSIDERABLE IMPROVEMENT. M. C.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1992-1733
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 30 - n. 113
- Publication date: 1991/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Thawing; Spray; Poultry; Meat; Drip; Water content; Chilling; Organoleptic property
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- Author(s) : RISTIC M., KIJOWSKI J., SCHON L.
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