Some Factors that Affect Change in Weight of Fresh Chilled Poultry

Abstract

CHILLING processed poultry in slush ice has become an accepted commercial practice. It provides a rapid means of removing carcass heat and enhances the appearance and shelf life of the poultry. Although the application of this process for poultry is relatively new, much attention has been given to some of the problems associated with slush ice chilling. Roberts and Robertson (1941), Bailey, Stewart and Lowe (1948) and Orr (1953) established the fact that carcasses chilled in liquid mediums increase in weight due to liquid uptake during chilling. However, much of the weight increase due to liquid uptake was lost during storage and cooking as reported by Bailey, Stewart and Lowe (1948). Fromm and Monroe (1958) observed that the amount of moisture uptake was directly proportional to the time carcasses were held in slush ice and that there was a direct relationship between length of chilling time and the amount of…