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EXPERIMENTS WITH CONTINUOUS IMMERSION CHILLING OF BROILER CARCASSES ACCORDING TO THE CODE OF PRACTICE
Author(s) -
MULDER R. W. A. W.,
DORRESTEIJN L. W. J.,
HOFMANS G. J. P.,
VEERKAMP C. H.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00636.x
Subject(s) - broiler , zoology , liter , food science , water consumption , environmental science , immersion (mathematics) , code of practice , chemistry , toxicology , mathematics , biology , environmental engineering , pure mathematics , endocrinology , engineering , engineering ethics
Experiments were carried out with an immersion chiller operated according to the Code of Practice for immersion chilling of broiler carcasses proposed by AVEC, the European Association of Poultry Producers. Chilling, water uptake and microbiological quality of the broiler carcasses were investigated. Total water consumption in two different weeks of experiments was 2 1 / 2 and 3 1 / 2 liters of water per carcass. The spray washer used 1 liter water per carcass during both weeks. In these experiments the average temperature of the carcasses after the chilling operation was well below 10°C (7.7°C and 7.2°C). The small differences in the average end temperatures make the use of 3 1 / 2 liter water per carcass unacceptable from an economic point of view. The water uptake was in agreement with the Code (below 8%). Microbiological quality of the immersion chilled broiler carcasses was slightly lowered by the process as case cleaning and disinfection of the equipment was inadequate. With proper equipment sanitation, microbiological condition of the carcasses was improved by spray cleaning and immersion chilling with a total water consumption of 2 1 / 2 liters of water per carcass.