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Application de méthodes de réfrigération à la volaille abattue.

Application of chilling methods on slaughtered poultry.

Auteurs : RISTIC M.

Type d'article : Article

Résumé

Poultry carcasses must be chilled after slaughtering. Three procedures are usually applied: air-chilling, air-spray chilling and immersion-chilling. For the manufacturing of fresh products air-chilling is applied; for frozen and deep-frozen products, air-spray chilling, or less common, the immersion-chilling is used. There are several (EEC) regulations on water uptake in the processing plant, and the thaw loss of the poultry carcasses. Accordingly, limit values are laid down for each procedure. Using air chilling, a storage temperature between 0 and -1 deg C proved to be more appropriate than -4 deg C. Compared with counterflow immersion-chilling, air-spray chilling showed lower water uptake during the chilling (2.5%), as well as a smaller thaw loss (1.8%).

Détails

  • Titre original : Application of chilling methods on slaughtered poultry.
  • Identifiant de la fiche : 1998-2366
  • Langues : Anglais
  • Source : Fleischwirtschaft - vol. 77 - n. 9
  • Date d'édition : 09/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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