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

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...

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Autores principales: Kang, I., Lee, H.C., Park, S.H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8502767/
https://www.ncbi.nlm.nih.gov/pubmed/34624773
http://dx.doi.org/10.1016/j.psj.2021.101458
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author Kang, I.
Lee, H.C.
Park, S.H.
author_facet Kang, I.
Lee, H.C.
Park, S.H.
author_sort Kang, I.
collection PubMed
description 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.
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spelling pubmed-85027672021-10-15 Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses Kang, I. Lee, H.C. Park, S.H. Poult Sci PROCESSING AND PRODUCT 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. Elsevier 2021-08-29 /pmc/articles/PMC8502767/ /pubmed/34624773 http://dx.doi.org/10.1016/j.psj.2021.101458 Text en © 2021 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle PROCESSING AND PRODUCT
Kang, I.
Lee, H.C.
Park, S.H.
Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
title Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
title_full Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
title_fullStr Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
title_full_unstemmed Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
title_short Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
title_sort research note: subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
topic PROCESSING AND PRODUCT
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8502767/
https://www.ncbi.nlm.nih.gov/pubmed/34624773
http://dx.doi.org/10.1016/j.psj.2021.101458
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