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The Rate of Cooling and Water Absorption of Poultry Held in Various Mediums

Authors :
O. E. Goff
G. C. McGhee
F. R. Tarver
Source :
Poultry Science. 35:905-910
Publication Year :
1956
Publisher :
Elsevier BV, 1956.

Abstract

THE immediate removal of body heat from dressed and eviscerated poultry is considered essential for retention of quality. However, during the time in which the body heat is being removed, the carcass may change in weight due to cooling mediums. Roberts and Robertson (1941) found a weight increase or a weight loss when poultry carcasses were wet or dry cooled respectively. Orr (1953) observed a faster rate of cooling with running tap water, water plus ice and water plus ice plus compressed air than with air methods. In cooling eviscerated chicken Connally et al. (1954) observed a faster rate of cooling with a flowing liquid than with agitated ice slush. Heavier birds were found to cool much slower than lighter ones. EXPERIMENTAL PROCEDURE In the several studies conducted and reported in this paper, a total of 576 fryers, hens and cocks were used. These were slaughtered by slitting the …

Details

ISSN :
00325791
Volume :
35
Database :
OpenAIRE
Journal :
Poultry Science
Accession number :
edsair.doi...........4ac4fdead47223e38ccb3c970ed88bc7
Full Text :
https://doi.org/10.3382/ps.0350905