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Improvement Of Chilling Efficiency And Product Quality Of Broiler Carcasses Using Sub-Zero Saline Solutions For Chilling, Morgan Metheny
Improvement Of Chilling Efficiency And Product Quality Of Broiler Carcasses Using Sub-Zero Saline Solutions For Chilling, Morgan Metheny
Master's Theses
Sub-zero saline solutions were evaluated for the improvement of chilling efficiency and product quality of broiler carcasses. In this study, four experiments were conducted to chill broiler carcasses using different saline solutions and chilling temperatures in the Meat Processing Center at California Polytechnic State University (Cal Poly, San Luis Obispo, CA) or in the processing plant at Foster Farms (Livingston, CA). In Experiment I, three salt concentrations and solution temperatures (0% NaCl/0.5°C, 4% NaCl/-2.41°C, and 8% NaCl/-5.08°C) were used to chill carcasses. The fillets in brine chilling at sub-zero temperatures showed lower shear forces than the fillets in 0% NaCl …