The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses
This study was focused on the evaluation of the period necessary for chilling of poultry carcasses through recording of temperature in the breast muscles and microbial associations on the surface in relation to body weight (BW). The temperature was measured in sixty broiler carcasses divided into si...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2015-03-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/3740 |
| _version_ | 1819080711709130752 |
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| author | Alena Nagyová Peter Korim Martin Mellen Jozef Nagy Peter Popelka Monika Pipová |
| author_facet | Alena Nagyová Peter Korim Martin Mellen Jozef Nagy Peter Popelka Monika Pipová |
| author_sort | Alena Nagyová |
| collection | DOAJ |
| description | This study was focused on the evaluation of the period necessary for chilling of poultry carcasses through recording of temperature in the breast muscles and microbial associations on the surface in relation to body weight (BW). The temperature was measured in sixty broiler carcasses divided into six equal weight categories (1.3, 1.4, 1.5, 1.6, 1.7 and 1.8 kg). For the temperature measurements the module ELPRO was used. The module was placed in the body cavity and the probe was inserted into breast muscle. The mean temperature of breast muscles immediately after slaughter ranged from +38.8 to 40.30°C. The mean temperatures after chilling of carcasses with average BW1.5 kg (5.10±1.231; 7.90±2.356; 9.30±2.966). Average total viable count (TVC) on the surfaces before chilling was 3.99±0.19 log CFU/100 cm2 (1.2 to 1.5 kg), and 3.93±0.14 log CFU/100 cm2 (1.6 to 1.8 kg). A statistically significant increase (P<0.05) in TVC after chilling in both weight categories (n=6) was found. Average TVC after chilling was 4.28±0.11 CFU/100 cm2 (1.2 to 1.5 kg), and 4.33±0.08 (1.6 to 1.8 kg). Average <em>Enterobacteriaceae</em> count was reduced in the lower weight group (1.3 to 1.5 kg) from 3.11±0.35 to 2.97±2.97 during chilling, but it significantly (P<0.05) increased (3.07±0.28 to 3.13±0.14) in the higher weight group (1.6 to 1.8). <em>Salmonella</em> was not detected in either of the samples. |
| first_indexed | 2024-12-21T19:49:14Z |
| format | Article |
| id | doaj.art-4f8f34e6ec36451684b0da6cd6071be9 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-21T19:49:14Z |
| publishDate | 2015-03-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-4f8f34e6ec36451684b0da6cd6071be92022-12-21T18:52:15ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2015-03-0114110.4081/ijas.2015.37402335The efficacy of air spray chilling and its impact on microbial quality of broiler carcassesAlena Nagyová0Peter Korim1Martin Mellen2Jozef Nagy3Peter Popelka4Monika Pipová5Katedra životného prostredia, veterinárskej legislatívy a ekonomiky, Univerzita veterinárskeho lekárstva a armácie, KošiceKatedra životného prostredia, veterinárskej legislatívy a ekonomiky, Univerzita veterinárskeho lekárstva a armácie, KošiceHydina Slovensko, LieskovecKatedra hygieny a technológie potravín, Univerzita veterinárskeho lekárstva a farmácie, KošiceKatedra hygieny a technológie potravín, Univerzita veterinárskeho lekárstva a farmácie, KošiceKatedra hygieny a technológie potravín, Univerzita veterinárskeho lekárstva a farmácie, KošiceThis study was focused on the evaluation of the period necessary for chilling of poultry carcasses through recording of temperature in the breast muscles and microbial associations on the surface in relation to body weight (BW). The temperature was measured in sixty broiler carcasses divided into six equal weight categories (1.3, 1.4, 1.5, 1.6, 1.7 and 1.8 kg). For the temperature measurements the module ELPRO was used. The module was placed in the body cavity and the probe was inserted into breast muscle. The mean temperature of breast muscles immediately after slaughter ranged from +38.8 to 40.30°C. The mean temperatures after chilling of carcasses with average BW1.5 kg (5.10±1.231; 7.90±2.356; 9.30±2.966). Average total viable count (TVC) on the surfaces before chilling was 3.99±0.19 log CFU/100 cm2 (1.2 to 1.5 kg), and 3.93±0.14 log CFU/100 cm2 (1.6 to 1.8 kg). A statistically significant increase (P<0.05) in TVC after chilling in both weight categories (n=6) was found. Average TVC after chilling was 4.28±0.11 CFU/100 cm2 (1.2 to 1.5 kg), and 4.33±0.08 (1.6 to 1.8 kg). Average <em>Enterobacteriaceae</em> count was reduced in the lower weight group (1.3 to 1.5 kg) from 3.11±0.35 to 2.97±2.97 during chilling, but it significantly (P<0.05) increased (3.07±0.28 to 3.13±0.14) in the higher weight group (1.6 to 1.8). <em>Salmonella</em> was not detected in either of the samples.http://www.aspajournal.it/index.php/ijas/article/view/3740Poultry meat, Chilling, Microbial quality, Temperature recording |
| spellingShingle | Alena Nagyová Peter Korim Martin Mellen Jozef Nagy Peter Popelka Monika Pipová The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses Italian Journal of Animal Science Poultry meat, Chilling, Microbial quality, Temperature recording |
| title | The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses |
| title_full | The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses |
| title_fullStr | The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses |
| title_full_unstemmed | The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses |
| title_short | The efficacy of air spray chilling and its impact on microbial quality of broiler carcasses |
| title_sort | efficacy of air spray chilling and its impact on microbial quality of broiler carcasses |
| topic | Poultry meat, Chilling, Microbial quality, Temperature recording |
| url | http://www.aspajournal.it/index.php/ijas/article/view/3740 |
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