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Carcass chilling in subzero saline solutions has not been studied enough although it can transfer the carcasses temperature to the chilling media in an efficient way. In1978, Janky et al. compared broiler quality after no chilling for hot-packaged carcasses, after chilling overnight in 5% NaCl solution at -1°C, and after chilling overnight in ice slurry at 1°C. The breast fillets from NaClchilling showed lower shear force, higher moisture content, higher cooking yield, and better sensory attributes than the ice-slurry chilling or no chilling. However, the overnight chilling is too long to chill and resulted in water and brine pickup by 5.1 and 6.3% respectively, which are not desirable nowadays. When broilers were chilled for 4 h, breast fillets in 5% NaCl solution at -1°C showed more water and sodium absorption than the fillets in water at 1°C (Hoey et al., 1983). No study has been conducted to chill broiler carcasses in sub-zero brine solutions with various salt contents. Therefore, the purpose of this research was to investigate the effects of sub-zero brine chilling on chilling efficiency and product quality of broiler carcasses.

Improvement of Chilling Efficiency and Product Quality of Broiler Carcasses Using Sub-Zero Saline Solutions for Chilling