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Effect of Time and Temperature of Commercial Continuous Chilling of Fryer Chickens on Carcass Temperatures, Weight, and Bacterial Counts

1966; Elsevier BV; Volume: 45; Issue: 2 Linguagem: Inglês

10.3382/ps.0450363

1525-3171

James E. Thomson, A.J. Mercuri, Jack A. Kinner, D.H. Sanders,

Advanced Chemical Sensor Technologies

LOW bacterial counts on poultry at the beginning of storage are associated with increased carcass shelf-life (Ayres et al., 1950; Ogilvy and Ayres, 1951; May et al., 1961). High standards of sanitary practice will help ensure high product quality during usual storage periods. During processing of ready-to-cook poultry, bacterial counts may be significantly influenced by chilling. Investigating the effect of standard slush-ice tank chilling on bacterial counts, Fromm (1957) found a decrease in counts during chilling, Walker and Ayres (1956) found no significant change, and Kotula et al. (1962) found significant increase. Essary et al. (1958 (1960) found a significant inverse relationship between time of tank chilling and shelf-life. Kotula et al. (1962) and Brewer et al. (1961) found that bacterial counts may decrease during chilling in continuous in-line chillers. Continuous chilling is now the most common method in large commercial processing plants. In continuous chillers, the final temperature to …