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Efficacy of Ozone as a Disinfectant for Poultry Carcasses and Chill Water
Author(s) -
SHELDON B. W.,
BROWN A. L.
Publication year - 1986
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.1365-2621.1986.tb11116.x
Subject(s) - ozone , broiler , chiller , disinfectant , chemistry , poultry farming , lipid oxidation , food science , chemical oxygen demand , environmental science , zoology , pulp and paper industry , environmental engineering , biology , ecology , biochemistry , physics , organic chemistry , wastewater , engineering , thermodynamics , antioxidant
The effects of ozone on the quality of poultry chiller water and broiler carcasses were evaluated in a pilot plant size water recirculating poultry chiller. The microbial counts of ozone treated carcasses stored at 4.4°C were consistently lower than carcasses chilled under nonozonated conditions. Greater than 99% of all microorganisms washed from the carcasses were destroyed by the residual ozone in addition to significant reductions of one third in the chemical oxygen demand (COD) and a significant increase in light transmission (500 nm) of the treated process water. No significant carcass skin color losses, lipid oxidation, or off flavors resulted from ozone contact.