The Effect of Phosphates on Moisture Absorption, Retention and Cooking Losses of Broiler Carcasses

Abstract

THE losses in weight and variations in the rate at which moisture is released from poultry carcasses chilled in a slush ice mixture and then stored in crushed ice are problems of considerable importance to the poultry industry. Not only is there considerable variation in the amount of water absorbed during chilling, but it is also difficult to predict the amount and the rate of loss during the period the carcasses are stored in crushed ice. Although there is some information available on the effect of chilling carcasses for different periods and on the weight losses of carcasses stored in crushed ice a method is needed to control the loss of moisture in ice packed poultry. Bailey (1948), Fromm and Monroe (1958), Froning et al. (1960), Kotula et al. (1960), Thompson et al. (1961), and Bigbee and Dawson (1961) have all conducted experiments which demonstrated the rates at which carcasses…