Effect of Laboratory Scale Agitated Chilling of Poultry on Quality

Abstract

MANY modifications of ice-slush chilling have been introduced recently in the poultry industry. These are chiefly rapid continuous methods designed to increase chilling rate and overall efficiency. Each modification raises questions on changes in rate of cooling, rate and amount of water uptake and release, and effect on factors such as tenderness, juiciness, and flavor. Because normal tenderization in the early post mortem period is a rate process (Klose et al., 1959; Pool et al., 1959), and because ultimate tenderness is related to the rate of certain post mortem biochemical reactions (de Fremery and Pool, 1959), it is of both practical and theoretical interest to determine to what extent if any the rate of tenderization is influenced by rapid (mechanically agitated) ice slush chilling systems. Factors that might affect tenderness development would include average temperature of carcass during chilling, rate of temperature drop, physical manipulation of the carcass during chilling, …