Experiments on the Freezing of Poultry

THIS paper reports the results of a series of experiments on the freezing of chicken with an over-all objective of discovering the effects of freezing and storage on palatability. 1. EFFECT OF TIME AND TEMPERATURE ON PALATABILITY Materials and General Procedure The poultry used in most of the experiments were one-year-old Barred Plymouth Rock hens from a flock raised at the Poultry Department. These hens were laying and were fat. In addition some birds were used at the fryer stage. Two or three birds constituted an experimental unit and a total of 193 birds was used. The birds were killed and dressed at the Poultry Department from May 7–9, 1946. Each day’s kill was refrigerated at 32°F. overnight at the Department of Horticulture and processed there the next day. Birds cooked before freezing were eviscerated in the morning, cooked in the afternoon, cooled overnight at 45°F., and packaged and …