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EFFECT OF CHLORINATING CHILL WATER ON BROILER NECK SHELF‐LIFE
Author(s) -
LILLARD H. S.,
BLANKENSHIP L. C.
Publication year - 1980
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1980.tb00408.x
Subject(s) - shelf life , chlorine , broiler , chemistry , residual , sodium hypochlorite , odor , pulp and paper industry , food science , environmental science , environmental chemistry , mathematics , organic chemistry , algorithm , engineering
The feasibility of improving broiler neck shelf‐life by chlorinating chill water with sodium hypochlorite at 65 and 190 ppm residual chlorine was investigated. An initial reduction in bacterial counts was obtained with both concentrations, but a residual effect on counts was obtained only with 190 ppm chlorine during 20 days of storage at 2°C ± 1. This additional count reduction was somewhat off‐set by a residual chlorine odor in the product. Because of the high level of organic matter found in giblet and neck flume and chill water coupled with little or no improvement in shelf‐life of necks chilled in water containing 65 ppm residual chlorine, it was concluded the use of 50 ppm or less chlorine in chiller input water as recommended by FDA and FSQS, would not result in effective bactericidal action. Other means will have to be sought to extend shelf‐life of giblets.