The Use of a Calcium Alginate Film for Coating Cut-Up Poultry

Abstract

THE rapid dehydration of cut-up poultry and the resultant loss in weight have discouraged many retail stores from handling chilled poultry that has been cut up and packaged at the processing plant. If dehydration could be reduced, the cost of cutting up and handling fryers at processing plants would probably be less than in retail stores. Jordan and Saunders (1958) in a study of the costs of these services reported that there were lower labor rates, more sanitary conditions, more uniform packaging, a higher quality product, the elimination of certain inconveniences for the retailer and brand identification for the processor when these services were performed at the processing plant. On the other hand there was more loss in weight from dehydration, it was necessary to use more expensive packaging materials and it required more frequent deliveries to stores to help offset weight losses. These workers reported that fryers cut up …