INTERVENTIONS AND METHODOLOGIES TO REDUCE HUMAN FOOD-BORNE BACTERIAL PATHOGENS IN CHICKENS
Location: Poultry Microbiological Safety Research
Title: Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield
Submitted to: Poultry Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: April 2, 2012
Publication Date: July 9, 2012
Citation: Buhr, R.J., Walker, J.M., Bourassa, D.V., Caudill, B.A., Kiepper, B.H., Zhuang, H. 2012. Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield. Poultry Science Meeting. Poultry Science 91:(Suppl.1)68.p.25.2012.
The impact of scalding and chilling profiles was evaluated on carcass and breast meat yield in broilers. On 4 separate weeks, 5 to 7 wk old broiler flocks were subjected to a 10 h feed withdrawal, cooped, transported, banded for identification, weighed (live weight), shackled, and then stunned (14.5 V DC, 500 Hz for 10 s) and bled (2 min) in 6 sequential batches (n=16/batch). Weight selected broilers (within 300 g) were subjected to either hard (60ºC for 1.5 min) or soft (52.8ºC for 3 min) scalding (triple-tank, 740 L/tank). Following defeathering the neck, shanks, viscera, and fat pad were removed and the carcasses were either air chilled (0.5ºC, 120 min, 86% RH, air speed 76.2 m/min) breast-up on slotted metal shelves or immersion chilled in water and ice (79 L/carcass, 0.5ºC, 40 min). Carcasses were weighed individually following evisceration and chilling. Breast meat (skinless, combined left and right fillets and tenders) was removed from the carcass and weighed within 4 h post mortem. Post-feed withdrawal mean live weight was between 2,601 to 2,642 g among the treatment groups and was 1,942, 2,471, 2,923, and 3,156 g for individual flocks. Post-scald defeathered-eviscerated carcass weight was 1% higher for soft-scalded carcasses (73.6%) than for hard scalded-carcasses (72.6%). During air chilling carcasses lost weight resulting in post-chill carcass yield of 73% for soft-scalded and 71.3% for hard-scalded carcasses, a difference of 1.7%. During water chilling carcasses gained weight resulting in post-chill carcass yield of 78.2% for soft-scalded and 76.1% for hard-scalded carcasses, a difference of 2.1%. Breast meat yield was greater by 0.7% for soft-scalded carcasses (17.6% for air-chilled and 17.9% for water-chilled) than for hard-scalded carcasses (16.8% for air-chilled and 17.3% for water-chilled). Neither air nor water chilling treatments significantly influenced breast meat yield. Soft scalding carcasses resulted in a 1% higher post-scald-defeathered eviscerated carcass yield over that for hard scalding carcasses, which persisted following chilling as a small but significant 0.7% higher breast meat yield.