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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety & Processing Research » Research » Publications at this Location » Publication #315307

Research Project: INTERVENTION STRATEGIES FOR FOODBORNE PATHOGENS DURING POULTRY PRODUCTION AND PROCESSING

Location: Poultry Microbiological Safety & Processing Research

Title: 3 Surface water accumulation and subsequent drip loss for processed broiler carcasses subjected to a postchill water dip or spray

Author
item WILSON, KIMBERLY - University Of Georgia
item Bourassa, Dianna
item Bartenfeld Josselson, Lydia
item HARRIS, CAITLIN - University Of Georgia
item HOWARD, AMANDA - University Of Georgia
item Ingram, Kimberly - Kim
item Hinton, Jr, Arthur
item Adams, Eric
item Berrang, Mark
item Feldner, Peggy
item Gamble, Gary
item Frye, Jonathan
item Jackson, Charlene
item Buhr, Richard - Jeff

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/13/2015
Publication Date: 8/13/2015
Citation: Wilson, K.M., Bourassa, D.V., Bartenfeld, L.N., Harris, C.E., Howard, A.K., Ingram, K.D., Hinton Jr, A., Adams, E.S., Berrang, M.E., Feldner, P.W., Gamble, G.R., Frye, J.G., Jackson, C.R., Buhr, R.J. 2015. 3 Surface water accumulation and subsequent drip loss for processed broiler carcasses subjected to a postchill water dip or spray. Poultry Science Association Meeting Abstract. Poultry Science. 94:(E-Suppl.1)123. p.43-44.

Interpretive Summary:

Technical Abstract: To estimate the potential residual carryover of antimicrobials, surface water accumulation and loss was measured for postchill carcasses either dipped or sprayed with water and allowed to drip for up to 5 min. In trials 1 and 2, 10 male broilers were slaughtered, and either soft or hard scalded, and then defeathered and eviscerated. Carcasses were air-agitated ice/water immersion chilled for 30 min and postchill carcass weight (CW) recorded. Carcasses were dipped for 30 s in water and hung by a wing or a leg and CW recorded at 0 and 30 s, 1, 2 and 5 min postdip. In trials 3 and 4, broilers were slaughtered, soft or hard-scalded, chilled for 40 min and postchill CW recorded. Individual carcasses were hung in a shackle by either the wings or legs that was suspended from a scale, water sprayed (40 psi at 70 carcasses/min) and postspray CW recorded at 0 and 30 s, 1, 2, and 5 min. In trials 1 and 2, water accumulation postdip for soft scalded wing or leg hung carcasses was 126 and 86 g, and for hard scalded wing or leg hung carcasses was 104 and 56 g. At 5 min postdip, soft-scald carcasses retained 15 g when hung by a leg but lost -1 g when hung by a wing. In contrast hard-scald carcasses retained 2 g when hung by a leg, but lost -1 g when hung by a wing. In trials 3 and 4, all groups had similar accumulation at 0 s postspray, 60 g. At 5 min postspray soft-scalded carcasses retained 1 and 5 g of water when hung by the legs and retained 1 g or lost -2 g when hung by the wings in trials 3 and 4. At 5 min postspray hard-scalded carcasses hung by legs lost water in both trials -6 and -2 g compared to carcasses hung by the wings that lost -2 g in trial 3 and retained 1 g in trial 4. Overall water dipped carcasses accumulated 37 g more water at 0 s than sprayed carcasses and retained 4 g more water after 5 min drip than those that were sprayed. Carcasses that were dipped and hung by a leg accumulated 50 g more and retained more 8 g more water than all other groups. Water application method and carcass orientation affect retained water and may impact residual antimicrobials on treated carcasses.