|Buhr, Richard - Jeff|
Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/18/2006
Publication Date: 7/16/2006
Citation: Brinson, D.L., Buhr, R.J., Northcutt, J.K. 2006. Bleed-out and mechanical carcass washing impact on chiller water cooler, ph, chlorine level and carcass bacteria [abstract]. Poultry Science Association Meeting Abstract. 85(1):70.
Technical Abstract: Commercial broilers were processed to compare the impact of slaughter and carcass washing treatments on chiller water characteristics including residual color (L* a* b*), pH, total chlorine, turbidity, and carcass bacteria populations. On each of two processing days, eight broilers were electrocuted and not bled and eight broilers were stunned-and-bled conventionally. All carcasses were triple-tank scalded, mechanically defeathered and eviscerated. Four of the electrocuted carcasses and four stunned-and-bled carcasses were washed in an inside-outside carcass washer. The remaining four from either treatment were not washed. All carcasses were chilled for two-20 min periods in ice (2 L) and water (2 L of 20 ppm total chlorine) using an individual bag chilling method. Postchill carcass rinsates were collected and evaluated for E. coli, coliforms, Enterobacteriaceae, and total aerobes. Colorimetric and spectrophotometric readings were used to assess residual chiller water color and turbidity. In addition, final pH and total chlorine were measured postchill. Rinses of carcasses slaughtered by electrocution or stunned-and-bled did not differ significantly in post-chill bacterial populations. However, the levels of E. coli and Enterobacteriaceae recovered in carcass rinses were significantly lower from washed carcasses compared to those that were not washed, while numbers of coliforms and total aerobes were reduced by carcass washing. Chill water color and turbidity readings could not differentiate between carcass slaughter or washing treatments indicating similar residual water soluble proteins and suspended solids in the chiller water. For the first chill period, residual chlorine levels were lower for wash carcasses, but all other chill water characteristics were not significantly different between the slaughter or washing treatments. This study indicates that carcass bleed-out during slaughter had no affect on these chill water characteristics evaluated.