ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 21/2 and 31/2 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 31/2 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 21/2 liters of water per carcass.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00636.x
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