Comparison of Water Retention and Loss of Chicken Carcasses by Different Water Chilling Condition
2014
Lee, J.C., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Kim, B.K., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Jun, J.A., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Yim, C.H., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Kim, H.S., Korea Institute for Animal Products Quality Evaluation, Gunpo, Republic of Korea | Lee, K.W., Konkuk University, Seoul, Republic of Korea
This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling
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