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    Presentation (TFPP) Group 2

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    Ali Imran
    This document discusses chilling methods for broiler carcasses. It compares air chilling, where carcasses are misted with cold air, to immersion chilling, where carcasses are submerged in chilled water. Immersion chilling results in greater moisture uptake in the skin and fat compared to air chilling. Cook yield is also lower for fillets from immersion chilled carcasses versus air chilled. The document outlines objectives, methods, and results of studies comparing the effects of chilling methods on quality attributes.

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    Presentation (TFPP) Group 2

    Uploaded by

    Ali Imran
    18 views16 pages
    This document discusses chilling methods for broiler carcasses. It compares air chilling, where carcasses are misted with cold air, to immersion chilling, where carcasses are submerged in chilled water. Immersion chilling results in greater moisture uptake in the skin and fat compared to air chilling. Cook yield is also lower for fillets from immersion chilled carcasses versus air chilled. The document outlines objectives, methods, and results of studies comparing the effects of chilling methods on quality attributes.

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    Presentation (TFPP) group 2

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    This document discusses chilling methods for broiler carcasses. It compares air chilling, where carcasses are misted with cold air, to immersion chilling, where carcasses are submerged in chilled water. Immersion chilling results in greater moisture uptake in the skin and fat compared to air chilling. Cook yield is also lower for fillets from immersion chilled carcasses versus air chilled. The document outlines objectives, methods, and results of studies comparing the effects of chilling methods on quality attributes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    18 views16 pages

    Presentation (TFPP) Group 2

    Uploaded by

    Ali Imran
    This document discusses chilling methods for broiler carcasses. It compares air chilling, where carcasses are misted with cold air, to immersion chilling, where carcasses are submerged in chilled water. Immersion chilling results in greater moisture uptake in the skin and fat compared to air chilling. Cook yield is also lower for fillets from immersion chilled carcasses versus air chilled. The document outlines objectives, methods, and results of studies comparing the effects of chilling methods on quality attributes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    What is chilling?

    1.Chilling
     Chilling is the process of cooling foods in the
    refrigerator or a cooling machine.
     And kept in a temperature between -1 to 8°C.
     Chilling process reduces the initial temperature of
    the products and maintains the final temperature
    of products for a prolonged period of time .
     It is used to reduce the rate of biochemical and
    microbiological changes.
    Titles

    Effect of immersion or air chilling on


    broiler carcass moisture retention and
    breast fillet functionality.
    Comparison of air and immersion chilling
    on meat quality and shelf life of
    marinated broiler breast fillets.
    Water chilling & Air chilling
    Abstract
    A study was conducted to investigate the effect of chilling method on
    broiler carcass skin color, moisture retention, breast fillet quality, and
    functionality.
    One hundred fifty eviscerated broiler carcasses were removed from a
    commercial processing line before chilling, transported to the
    laboratory, weighed, and chilled by dry air or immersion in ice
    water.
    Post chill carcasses we reweighed for moisture uptake or loss and held
    on ice at 4°C for 24 h. Carcass skin color was measured immediately after
    chilling and after storage.
    After storage, fillets were deboned, marinated, and cooked.
    Fillet color was measured on the medial surface before marinating
    and after cooking.
    Continue…
     After 150 minutes of air chilling, carcasses lost 2.5% of
    prechill weight, and weight loss ranged from 2.2 to 3.5%.
     Moisture uptake during immersion averaged 9.3% of the
    prechill weight but varied widely with range of 3.4 to
    14.7%.
     Immediately after chilling, breast skin for immersion-
    chilled carcasses was significantly lighter , less red , and less
    yellow than the breast skin color for air-chilled carcasses.
    Storage time improved appearance (lighter skin color) of air-
    chilled carcasses.
     Cook yield for fillets deboned from immersion-chilled
    carcasses was significantly lower than fillets from air-chilled
    carcasses.
    Objective
     The primary objective of chilling poultry is to reduce
    microbial growth to a level that will maximize both food
    safety and shelf life.
     The 2 most common methods of chilling broilers are
    immersion chilling, in which the product is immersed in
    chilled (0 to 4°C) water, and air chilling, in which carcasses
    are misted with water in a room with circulating chilled air.
     Immersion-chilled carcasses can absorb water in the skin and
    surrounding fat during chilling.
     Immersion chillers are usually counter-current flow, in which
    the carcasses and water flow in opposite directions to
    maximize chilling rate.
    Continue…
     Because of the temperature gradient created with this
    counter-current immersion flow system, the carcasses
    can retain some water.
     Processors will be required to list clearly either the
    percentage of retained water or the maximum
    percentage of absorbed water on each product label.
     In air chilling, cold air instead of water is used as a
    chilling medium.
     Air is blown over cooling elements and then circulated
    around the room at a fairly high speed.
    Continue…
     Advantages of using air chilling include no moisture
    pickup and a drier product that does not show much
    exudation when packed in trays.
     Immersion-chilled carcasses absorbed 11.7% moisture
    during chilling and retained 6.00% of that moisture
    during cutting and 3.90% during post cutting storage.
    While, air-chilled carcasses lost an average of 0.68% of
    their post slaughter weight during storage.
     Some processors also claim that the microbial quality
    of the air-chilled product is better than that of a water-
    chilled product.
    Materials and Methods
    Following two types of equipments are mainly used
    for chilling foods in food industry:
    Mechanical refrigerators
    Cryogenic chillers
    Methods of analysis:
    Color measurement
    Determination of moisture
    pH measurement
    Determination of cooking loss

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