Effect of Immersion or Dry Air Chilling on Broiler Carcass Moisture Retention and Breast Fillet Functionality

Huezo, R.; Smith, D. P.; Northcutt, J. K.; Fletcher, D. L.

doi:10.1093/japr/16.3.438

Cited by 43 publications

(40 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous studies have indicated that elevated temperatures or slower chilling rates may accelerate postmortem glycolysis and ultimate meat texture and functional properties [29,30,31,32,33,34,35,36,37]. Huezo et al [38] demonstrated that chilling method (air or immersion) had no effect on breast fillet tenderness when fillets are deboned 24 h postchill. However, there is no information available comparing breast fillet functionality of early deboned broiler carcasses chilled by either immersion or air.…”

mentioning

confidence: 99%

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Huezo

Northcutt

Smith

et al. 2007

Journal of Applied Poultry Research

Self Cite

View full text Add to dashboard Cite

A study was conducted to determine the effects of chilling method and postmortem aging time on broiler breast fillet quality. One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line before chilling and transported to the laboratory. Half of the carcasses were chilled by dry air, whereas the other half were chilled by water immersion. Immersion-chilled (IC) carcasses were divided into 3 groups (0, 1.67, and 24 h) based on postchill fillet aging time on the carcass. Air-chilled (AC) carcasses were divided into 2 groups based on fillet aging time (0 and 24 h postchill). Because AC requires more time to reach the same temperature, fillets removed immediately after chilling (0 h) were the same postmortem age as the 1.67 h IC fillets. Average pH values of IC and AC fillets were similar when fillets were aged for the same length of time postmortem. Method of chilling had no effect on raw breast fillet color; however, postmortem aging time had a slight but significant effect on fillet lightness. Shear values of IC fillets removed 0 and 1.67 h after chilling were similar and corresponded to sensory panel categories of slightly tough to tough (>8 kg/g). Shear values of AC fillets deboned at 0 h (8.4 kg/g) were slightly lower but not significantly different than the shear values for IC fillets (10.3 kg/g) aged for the same length of time (1.67 h). After 24 h of aging, shear values for IC and AC fillets were <8 kg/g and corresponded to sensory panel categories of tender to very tender. Cook yield (%) of AC fillets was significantly higher than cook yield (%) of IC fillets for all deboning times. Results show that air chilling has an accelerating effect on rigor mortis onset, but postchill aging time is required to maximize the proportion of tender meat.

show abstract

mentioning

confidence: 99%

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Huezo

Northcutt

Smith

et al. 2007

Journal of Applied Poultry Research

Self Cite

View full text Add to dashboard Cite

show abstract

“…No que diz respeito aos dois sistemas (imersão em água e ar), embora as taxas de refrigeração em um sistema de imersão sejam geralmente muito mais rápidas do que as obtidas em um sistema de ar, o custo operacional é mais oneroso no sistema por imersão (JAMES et al, 2006), bem como os custos de água e esgoto (HUEZO et al, 2007). Desse modo, estudos devem ser conduzidos no Brasil nesse sentido para que as empresas comecem a acompanhar tendên-cias internacionais de instituições de referência, não apenas para o pré-resfriamento das carcaças, como também para miúdos e pés, em que atualmente a presença dos chillers por imersão em água se faz obrigatória.…”

Section: Resultsunclassified

Tendências no processamento de frangos de corte: uso racional da água

Bailone

Roça

2016

Eng. Sanit. Ambient.

View full text Add to dashboard Cite

RESUMOAtualmente o uso racional da água vem sendo tema de discussão perante órgãos governamentais e não governamentais ao redor do mundo. Seguindo essa tendência, leis cada vez mais severas devem ser implantadas em relação ao uso desse bem natural. Em um frigorífico de frango, o uso da água ocorre de forma generalizada ao longo de todo o processo industrial.Nesse contexto, o atual estudo teve o objetivo de comparar o consumo de água em um frigorífico brasileiro de frangos de corte (grande porte) com modelos já propostos e utilizados em outros países com o intuito de identificar soluções para mitigar perdas provenientes de sua má gestão. Concluiu-se que alterações em alguns pontos-chave do processamento possibilitariam à indústria o uso mais sustentável da água, como substituição da eletronarcose por insensibilização a gás, diminuição da dimensão do tanque de escaldagem ou mudança no processo, substituição do pré-resfriamento por imersão em água por pré-resfriamento a ar, redução da renovação de água nos tanques resfriadores, alterações no sistema de geração do frio em ambientes climatizados, assim como o reúso total ou parcial da água.Palavras-chave: sustentabilidade; consumo; carne; produção; ave. In this context, the present study aimed to compare consumption of water within a broiler slaughterhouse (large size) with models already proposed and used in other countries in order to identify solutions to mitigate losses from mismanagement. It follows that changes in a few key points of the process would give the industry a more sustainable use of water, like replacement of electronarcose by stunning gas, decreasing of the size of the scalding tank or changing in the process, replacement of pre-cooling by water immersion for pre-cooling by air, decreasing of the water renewal in cooling tanks, changes in the cold generator system in air-conditioned environments, as well as the total or partial reuse of water.Keywords: sustainability; consumption; meat; production; poultry. INTRODUÇÃOA água, cada vez mais escassa em boa qualidade, passou a ser tema de pauta nos últimos anos em nosso país, contudo a realidade no Brasil ainda é contraditória em relação à de outras nações que sofrem há tempos com o seu racionamento, como Japão e Israel, que já fazem uso mais consciente da água, inserido em sua própria cultura por meio da educação ambiental. Empresas brasileiras muitas vezes constroem suas plantas frigoríficas sobre aquíferos e solicitam a outorga da água subterrânea, que supre a necessidade da indústria sem grandes custos, mediante a perfuração de poços artesianos ou semiartesianos, com custo e fiscalização variando em cada estado, gerando muitos debates e prejuízos ambientais. Porém, não são raros os casos em que a captação da água está cada vez mais trabalhosa e custosa.Ou seja, está cada vez mais profunda a escavação para encontrá-la no lençol freático. Adicionalmente, a tributação desse bem está cada vez mais onerosa e alterações devem ocorrer nos próximos anos para que seu uso seja realizado de forma racional e s...

show abstract

“…Air pre-cooling offers a great potential of quality improvement (less cross-contamination and better taste), minimizes water consumption and reduces the management of wastewater, thus representing a reduction of cost at the end of the process [16]. Despite this, using air cooling might reduce the carcass weight between 0.8% and 2.5% [17]. Nonetheless, air cooling makes fraud more difficult through excessive carcass absorption of water that usually happens in the water immersion pre-cooling system.…”

Section: Carcass Chilling and Added Watermentioning

confidence: 99%

Main Technical Differences in the Processing of Broilers: A Comparison between Slaughterhouses in Brazil and UK

Bailone¹,

Roça²,

Aguiar³

et al. 2016

JAST-A

View full text Add to dashboard Cite

Rapid technological advances in chicken processing in plants around the world have meant that different techniques are being employed regarding the slaughter's flow process. This paper aimed to compare and contrast systems and practices in two large slaughterhouses-one in UK and the other in Brazil. Annotated observations were made during inspection visits to chicken slaughterhouses in the two countries between 2014 and 2016. Whilst there were similarities in the two systems, there are also clear differences. The Brazilian case is evidently adapted for a more tropical condition, rather than the temperate one in UK. The handling practices of birds used during transportation, waiting, stunning as well as pre-cooling differ in techniques employed and consequently likely their efficiencies. In UK, the practices are more geared towards water and energy saving. The difference in market conditions and the length of the respective supply chains also determine the type of primary packaging used in final products. Both countries adhere to similar rulings applied to slaughterhouses. However, in the Brazilian case, it tended to comply with mainly external market demands. In conclusion, managers in the Brazilian poultry system could consider looking into adopting some of the practices used in UK, such as cage/crate dimension which reduce bird's lesions and bruises; the use of stunning by modified atmosphere and pre-cooling for resource efficiency reasons and improvement in animal welfare. Finally, when distances between sites of production and consumption are great such as in Brazil, the use of modified atmosphere technology could be also further explored to ensure better quality of the final product.

show abstract

Effect of Immersion or Dry Air Chilling on Broiler Carcass Moisture Retention and Breast Fillet Functionality

Cited by 43 publications

References 35 publications

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Tendências no processamento de frangos de corte: uso racional da água

Main Technical Differences in the Processing of Broilers: A Comparison between Slaughterhouses in Brazil and UK

Contact Info

Product

Resources

About