Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits

被引：2

作者：

Saggin, Rosemar Frigotto ^{[1
]}

do Prado, Naimara Vieira ^{[1
]}

dos Santos, Maycon Meier ^{[2
]}

Balbinot-Alfaro, Evellin ^{[3
]}

Alfaro, Alexandre da Trindade ^{[1
]}

机构：

[1] F Fed Univ Technol Parana, Dept Food Technol, Meat Technol Lab, Linha Santa Barbara S-N,Caixa Postal 135, BR-85601970 Francisco Beltrao, Parana, Brazil

[2] Univ Colorado, Program Aerosp & Mech Engineer, Coll Engn & Appl Sci, Colorado Springs, CO 80907 USA

[3] Fed Univ Rio Grande, Sch Chem & Food, BR-96203900 Rio Grande, RS, Brazil

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2022年 / 59卷 / 09期

关键词：

Chilling process; Poultry meat; Water absorption; Cooling time; Economic losses; WATER-HOLDING CAPACITY; SARCOMERE-LENGTH; MUSCLE STRUCTURE; BROILER; COLOR; PH; RETENTION;

D O I：

10.1007/s13197-022-05391-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the turkey meat. In system A (air/water spray + air) a weight loss of 1.78% (w/w) occurred, while in system B (continuous air/water spray) turkey meat showed a weight gain of 1.82 (w/w). The cooling time in system B was significantly (P < 0.05) shorter. Water retention capacity, the color, and the sarcomere length of turkey meat are significantly influenced (P < 0.05) by the air chilling system. Turkey meat refrigerated in system B showed smaller structural changes. Air chilling with water spray in a continuous process promotes carcass weight gain and reduces processing time, in addition to less impact on the quality traits of turkey meat.

引用

页码：3683 / 3692

页数：10

共 50 条

[1] Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits
Rosemar Frigotto Saggin
Naimara Vieira do Prado
Maycon Meier dos Santos
Evellin Balbinot-Alfaro
Alexandre da Trindade Alfaro
[J]. Journal of Food Science and Technology, 2022, 59 : 3683 - 3692
[2] INFLUENCE OF THE CHILLING METHOD ON MEAT QUALITY IN PIG CARCASSES
GRESHAKE, F
SCHMITTEN, F
SCHEPERS, KH
[J]. FLEISCHWIRTSCHAFT, 1988, 68 (07): : 911 - 914
[3] The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses
Nagyova, Alena
Korim, Peter
Mellen, Martin
Nagy, Jozef
Popelka, Peter
Pipova, Monika
[J]. ITALIAN JOURNAL OF ANIMAL SCIENCE, 2015, 14 (01) : 120 - 123
[4] Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
Kang, I.
Lee, H. C.
Park, S. H.
[J]. POULTRY SCIENCE, 2021, 100 (11)
[5] Vascular rinsing and chilling carcasses improves meat quality and food a review
Hwang, Koeun
Claus, James R.
Jeong, Jong Youn
Hwang, Young-Hwa
Joo, Seon-Tea
[J]. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY, 2022, 64 (03) : 397 - 408
[6] Impact of chilling process at slaughterhouse and storage conditions on the survival of Campylobacter in turkey and poultry meat
Desmonts, M. H.
Christieans, S.
Sohier, D.
Dupond, F.
Ermel, G.
Denis, J. -B.
Rivoal, K.
[J]. ZOONOSES AND PUBLIC HEALTH, 2007, 54 : 127 - 127
[7] Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses
Kawamura, K.
Ma, D.
Kang, I.
Pereira, A.
Ahn, D. U.
Kim, D. M.
[J]. POULTRY SCIENCE, 2023, 102 (11)
[8] Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions
Metheny, M. M.
Lee, H. C.
Viliani, S.
Bennett, D. C.
Hurley, S.
Kang, I.
[J]. POULTRY SCIENCE, 2019, 98 (09) : 4190 - 4195
[9] Optimisation of air-flow conditions during the chilling and storage of carcasses and meat products
Kondjoyan, A
Daudin, JD
[J]. JOURNAL OF FOOD ENGINEERING, 1997, 34 (03) : 243 - 258
[10] CHILLING PIG CARCASSES - EFFECTS ON TEMPERATURE, WEIGHT-LOSS AND ULTIMATE MEAT QUALITY
VANDERWAL, PG
ENGEL, B
VANBEEK, G
VEERKAMP, CH
[J]. MEAT SCIENCE, 1995, 40 (02) : 193 - 202

← 1 2 3 4 5 →