Effects of hot water spray and sub-zero saline chilling on bacterial decontamination of broiler carcasses

Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses

“…The carcasses in the SSC and WIC-SSC showed shorter chilling times (85–91 min) than those (100–144 min) of WIC and WWIC-WIC ( Figure 1 ). The chilling trend of the SSC and WIC is in accordance with the previous study ( Kang et al, 2022 ). In the poultry industry, carcasses are initially chilled in a prechiller at 7°C to 12°C for 10 to 15 min before entering a main chiller at 1°C to 4°C for 45 to 110 min, resulting in a total chilling time for 55 to 125 min depending on the carcass size ( Sams and McKee, 2010 ).…”

“…Recently, broilers chilled in 4% NaCl/−2.41°C was reported to reduce bacterial counts, which was similarly observed in turkey carcasses too ( Lee et al, 2020 ; Kang et al, 2021 ). Additionally, the combination of hot water spray and subzero saline chilling ( SSC ) further improved bacterial decontamination on broiler carcasses ( Kang et al, 2022 ).…”