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WEIGHT CHANGE AND SPOILAGE OF BROILER CARCASSES. EFFECT OF CHILLING AND STORAGE METHODS.

Author(s) : THOMSON J. E., BAILEY J. S., COX N. A.

Type of article: Article

Summary

CARCASSES STORED AT 268 K (-5 DEG C) LOST SIGNIFICANTLY LESS WEIGHT THAN THOSE STORED ABOVE THE FREEZING POINT OF WATER AND WHOLE CARCASSES LESS THAN DID CUT-UP CARCASSES. CO2 -CHILLED CARCASSES LOST LESS WEIGHT THAN DID IMMERSION-CHILLED CARCASSES, BECAUSE THEY PICKED UP LESS WATER IN THE CHILLING PROCESS. THE SUPERFICIAL FREEZING ON CO2 -CHILLED CARCASSES DELAYED MICROBIAL GROWTH. CARCASSES STORED AT 276.9 K (3.9 DEG C) HAD STRONG OFF ODORS BY ABOUT 9 DAYS OF STORAGE ; AT 274 K (1 DEG C) BY ABOUT 14 DAYS ; AND AT 271 K (-2.2 DEG C) BY ABOUT 35 DAYS. WHOLE CARCASSES WITHOUT GIBLETS HAD A LONGER SHELF-LIFE.

Details

  • Original title: WEIGHT CHANGE AND SPOILAGE OF BROILER CARCASSES. EFFECT OF CHILLING AND STORAGE METHODS.
  • Record ID : 1984-2340
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 63 - n. 3
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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