Effects of Ice Water Chilling on Flavor of Chicken

Abstract

IN A previous study, Pippen, Campbell and Streeter (1954) showed that broth prepared from half carcasses immersed in ice water for as little as 5 hours had less flavor than broth from unsoaked halves. Since explanation for the flavor difference could not be found in existing reports on cold water chilling (Bailey, Stewart and Lowe, 1948; Roberts and Robertson, 1941) and since chilling freshly killed, ready-to-cook poultry by immersion in ice water is widely practiced, work was undertaken to determine the mechanism and extent of flavor loss, its chemical nature, and the practical importance of the effects on flavor. Data are presented that substantiate earlier preliminary findings, indicate the nature of substances leached by ice water, and demonstrate that loss of flavor by ice water chilling in the best commercial practice is not great enough to be of practical importance. Source and Processing of Chickens. Ten-to twelve-week-old colored broilers, …