Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses.

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Tytuł:: Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses.
Autorzy:: Kang I; Departments of Animal Science, California Polytechnic State University, San Luis Obispo, CA 93407, USA. Electronic address: .
Lee HC; Departments of Animal Science, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Park SH; Departments of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA.
Źródło:: Poultry science [Poult Sci] 2021 Nov; Vol. 100 (11), pp. 101458. Date of Electronic Publication: 2021 Aug 29.
Typ publikacji:: Journal Article; Randomized Controlled Trial, Veterinary
Język:: English
Imprint Name(s):: Publication: 2020- : [Cambridge, UK] : Elsevier
Original Publication: Champaign Il : Poultry Science Association
MeSH Terms:: Food Handling*
Turkeys*
Animals ; Chickens ; Cold Temperature ; Colony Count, Microbial/veterinary ; Escherichia coli ; Food Microbiology ; Meat/analysis ; Saline Solution
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Contributed Indexing:: Keywords: chilling efficiency; microbiological safety; subzero saline chilling; turkey chilling
Substance Nomenclature:: 0 (Saline Solution)
Entry Date(s):: Date Created: 20211008 Date Completed: 20211112 Latest Revision: 20240403
Update Code:: 20240403
PubMed Central ID:: PMC8502767
DOI:: 10.1016/j.psj.2021.101458
PMID:: 34624773
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The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of subzero saline chilling on carcass chilling time and microbial safety. Eviscerated tom turkeys were randomly picked from a local turkey processing plant and subjected to chilling in one of the 3 chilling solutions: 1) 0% NaCl/0.5°C (ice slurry control), 2) 4% NaCl/-2.41°C, and 3) 8% NaCl/-5.08°C. The turkey carcasses in subzero saline solutions were chilled more efficiently and reduced the chilling time over the carcasses in ice slurry solution. No significant difference was observed for carcass chilling yield and fillet cooking yield regardless of chilling method (P > 0.05). The number of mesophilic aerobic bacteria (MAB), Escherichia coli (E. coli), and total coliform cells were significantly reduced in the carcasses chilled in subzero saline solutions over the icy control, except MAB in 4% NaCl/-2.41°C (P < 0.05). Based on these results, the chilling of turkey carcass in subzero saline solution appears to improve carcass chilling efficiency and bacterial reduction, especially Gram-negative bacteria such as E. coli and total coliforms.
(Copyright © 2021 The Authors. Published by Elsevier Inc. All rights reserved.)

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