Palatability and Other Characteristics of Repeatedly Refrozen Chicken Broilers

Abstract

To determine the effect of refreezing on broiler carcasses, three separate lots of commercially processed chickens were packaged in polyethylene bags and frozen at -18" or -30°C. At 2-4 day intervals they were thawed at room temperature for 7-8 hr (to 4°C internal). Random carcasses were removed for testing and the remainder refrozen, up to five times. Tests included taste paneling and visual observations for sliminess and bone discoloration, total moisture, TBA values, shear values and total viable counts. Total drip and total losses were also calculated. Results showed that taste panel scores for tenderness, juiciness, flavor and overall acceptability of roasted breast meat were not affected by five refreezings. Visual observations showed no appreciable increase in sliminess or bone discoloration due to repeated refreezings. Total drip increased but total loss (which included cooking losses) changed little after the first refreezing. Total moisture in the cooked product and shear values for dark meat showed no change, while shear values for light meat decreased. TBA values did not increase over those for the control until after four refreezings. It appears, from the results of this study, that poultry can be safely refrozen several times, providing the meat is handled properly.

Reduction of Numbers of Salmonella typhimurium on Poultry Parts by Repeated Freeze‐Thaw Treatments

“…DuBois and Tressler (1942) reported that poultry meat did not change in quality according to sensory tests when the meat was frozen rapidly or frozen slowly. Baker et al (1976) reported that chicken broiler carcasses frozen and thawed five times did not appreciably change in quality according to sensory tests. Therefore, the freeze-thaw process would not show the typical cooked appearance as observed by methods involving steam or heat (Klose et al, 197 1;Juven et al, 1974).…”

“…However, the effects of repeated rapid freezing and rapid thawing on the viability of salmonellae has not been reported. It is pertinent to note that there was no measurable change in the sensory and shear properties of chicken broilers subjected to five freeze-thaw cycles (Baker et al, 1976).…”

Effect of Freezing and Marginal Finish Differences on the Preparation of Chicken Broiler Carcasses by Pressurized Deep-Fat Frying

“…According to Sair and Cook (1938) increases in drip after freezing are not readily detectable with the whole carcass but are influenced by the removal of skin, cutting of meat, and particularly mincing. Baker et al (1976) studied drip and cooking loss of broilers subjected to multiple freezing and thawing and suggested that although freezing increases drip there is less of a loss during cooking so that total loss remains relatively constant. Even though drip and cooking losses between fresh and frozen carcasses in the present study tended to equalize when combined, differences in tissue moisture remained.…”

THE EFFECTS OF FROZEN STORAGE AND THAWING ON THE RETAIL ACCEPTABILITY OF HAM STEAKS AND BACON SLICES1

“…Jeremiah (1980) demonstrated that fresh pork chops and roasts, ham steaks and bacon slices could be stored for over 196,196 and 112 days, respectively, in oxygen-permeable retail wrap, polyethylene bags, aluminum foil, or freezer paper without the loss of palatability. In addition, Baker et al (1976) provided evidence that poultry could be frozen, thawed, and refrozen up to 5 times without significant deterioration in quality or palatability, and without meaningful increases in microbial counts. Moreover, Jeremiah (1981) demonstrated that fresh pork cuts (loin chops and shoulder roasts) could be successfully frozen, stored over 196 days at -30" C (in still air, in the dark, in oxygen-permeable retail wrap, polyethylene bags, aluminum foil, or freezer paper) and thawed for 24 h at 2" C prior to retailing and generally be as acceptable as their fresh counterparts.…”