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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Age, Sex and Aging Duration on Absorption and Retention of Chill Water by Slaughtered Broilers

Authors
item Young, Louis
item Northcutt, J. - UNIVERSITY OF GEORGIA

Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 25, 2001
Publication Date: N/A

Interpretive Summary: In order to maintain quality and ensure safety, freshly slaughtered poultry must be chilled quickly, In the US, chilling is accomplished using an ice- water bath. Keeping the amount of water absorbed by the poultry within USD limits can be a challenge to processors, because all the factors which affe absorption are not completely known. The purpose of this study was to find how the birds' age, sex and storage time after chilling affect moisture absorption. Results indicate that older birds absorb more moisture that younger birds and females absorb more than males, but after 2 hours of storage, most of the absorbed moisture has drained from the carcasses. Poul processors can use this information to ensure that they remain in complianc with USDA regulations.

Technical Abstract: In order to maintain quality and ensure safety, freshly slaughtered poultry must be chilled quickly, In the US, chilling is accomplished using an ice-water bath. Keeping the amount of water absorbed by the poultry within USDA limits can be a challenge to processors, because all the factors which affect absorption are not completely known. The purpose of this study was to find out how the birds' age, sex and storage time after chilling affect moisture absorption. Results indicate that older birds absorb more moisture that younger birds and females absorb more than males, but after 2 hours of storage, most of the absorbed moisture has drained from the carcasses. Poultry processors can use this information to ensure that they remain in compliance with USDA regulations.

Last Modified: 11/21/2014
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