Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system. (7th August 2018)

• Record Type: Journal Article
• Authors: Lorenzetti, Elidiane; Puton, Bruna Maria Saorin; Fernandes, Ilizandra Aparecida; do Prado, Naimara Vieira; Frigotto, Rudson; Roman, Silvane Souza; Junges, Alexander; Steffens, Clarice; Zeni, Jamile; Steffens, Juliana; Backes, Geciane Toniazzo; Cansian, Rogério Luis; Valduga, Eunice
• Is Part Of: Poultry science. Volume 97:Number 12(2018:Dec.)
• Page Start: 4462
• Page End: 4469
• Publication Date: 2018-08-07
• Subjects: pre-cooling -- chicken carcass -- water absorption -- dripping -- chiller; Poultry -- Periodicals; Poultry -- Periodicals; Poultry Diseases -- Periodicals; Electronic journals; 636.5005
• DOI: 10.3382/ps/pey311
• Languages: English
• ISSNs: 0032-5791

Abstract

Abstract: This study aimed to evaluate the parameters that influence the water absorption and drip of chicken carcasses due to the processing and pre-cooling of the meat in an industrial chiller. A total of 1, 179 chickens were sampled during industrial processing to evaluate the influence of variables, validate the parameters, and conduct histological analysis. The best parameters for guaranteeing absorption levels and drip tests within acceptable limits on chicken carcasses were total residence time of 60 min (in the pre-chiller, chiller 1, and chiller 2); air pressure of chillers at 0.5 bar; the abdominal opening of carcasses at a maximum of 2 cm. These parameters did not influence the protein content, moisture/protein ratio, pH, or lipid content. The validation of the parameters and the histological analysis performed after each cooling stage showed that the most significant structural changes occurred in the pre-chiller, where the temperature of carcasses and water was higher, which contributes to greater absorption.