Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

Abstract

The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of subzero saline chilling on carcass chilling, breast fillet tenderness, and microbial safety. After evisceration, broiler carcasses were chilled using ice slurry control (0% NaCl/0.5°C) or subzero saline solutions (3% NaCl/−1.8°C and 4% NaCl/−2.41°C). Broiler carcasses in the subzero saline solutions were chilled efficiently and reduced the chilling time by 11% in 3% NaCl/−1.8°C and 37% in 4% NaCl/−2.41°C over the ice slurry chilling. The breast fillets of broiler carcasses in 4% NaCl/−2.41°C were significantly tenderized than those in water control ( P < 0.05), with an intermediate value observed in 3% NaCl/−1.8°C. Before chilling, broiler carcasses possessed mesophilic aerobic bacteria, Escherichia coli , and total coliforms for 3.81, 0.78, and 1.86 log cfu/g, respectively, which were significantly reduced after chilling in 3% NaCl/−1.8°C or 4% NaCl/−2.41°C solution over the water control ( P < 0.05), except the mesophilic aerobic bacteria. Based on these results, chilling of boiler carcass in 4% NaCl/−1.8°C solution appears to improve carcass chilling efficiency, meat tenderness, and bacterial reduction for E. coli and total coliforms.

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

“…There was no significant difference in muscle pH regardless of chilling methods ( Table 1 ) that agrees with the previous results ( Lee et al, 2020 ). Higher chilling yield was observed for the carcasses in the WIC-SSC than those in other chilling methods ( P > 0.05) while no significant difference was observed in cooking yields ( Table 1 ).…”

“…Subsequently, longer sarcomere lengths were observed in the muscle of SSC and WIC-SSC than the WIC and WWIC-WIC ( Figure 3 ). These results indicated that the rapidly chilled carcasses produced more tender and less shrunken meat than those chilled slowly that were similarly observed by Lee et al (2020) and Metheny et al (2019) . Dunn et al (1995) reported that broilers chilled fast in water at 0°C and air at −12°C produced more tender meat than those chilled slowly in water at 10°C and air at 0°C.…”

“…Results indicated that both chilling efficiency and meat tenderness were proportionally increased as the chilling temperature decreased and the saline concentration increased, with no significant difference in meat tenderness between 4% NaCl/−2.41°C and 8% NaCl/−2.41°C solutions. 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 ).…”

Progress of ice slurry in food industry: application, production, heat and mass transfer

“…After this process, the slaughtered poultry body needs to be cooled down quickly, and this has a decisive impact on its shelf life. The traditional cooling method is to use cold water (Lee et al, 2020). It can make a better quality of poultry meat (Metheny et al, 2019).…”