Sub-zero brine chilling may improve chicken carcass quality

Chilling chicken is a brine solution at below-freezing temperatures may lead to better meat quality and chilling efficiency, according recent research.

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Chilling chicken is a brine solution at below-freezing temperatures may lead to better meat quality and chilling efficiency, according recent research.

Dr. Ike Kang, an associate professor at California Polytechnic State University’s College of Agriculture, Food and Environmental Sciences, shared the results of experiments he and his students conducted on the effect of chilling chicken carcasses in brine solutions below 0 degrees Celsius. While the technique isn’t yet being applied on a commercial scale, Kang’s research indicates the chilling process leads to more tender meat. Kang spoke as part of a processing workshop held on March 14 at the 2018 Midwest Poultry Federation Convention in Minneapolis.

Methods

Kang said he conducted a series of experiments comparing the performance of whole, eviscerated broiler carcasses chilled in vats with varying levels of salination and sub-freezing temperatures. Along with a control vat, with no salt and 0.5 C water temperature, birds were chilled with both an intermediate and elevated level of salt and at varied subzero temps. Birds were also tested either immediately after being slaughtered or after being pre-chilled.

In each experimental setting, breast meat from the birds was tested for cooking yield and shear force. The meat was cooked, refrigerated overnight and brought back to room temperature the following day. The shear force was determined using the razor-blade method and two shear force measurements were made per breast filet.

Results

Kang said the experiments showed using brine and sub-freezing temperatures led to a significant improvement in both broiler chilling efficiency and the tenderness of the breast meat fillet. Moreover, both factors improved as the salt content of the brine rose to 4 percent from 0 percent and the temperature fell to -5.08 C from 0.5 C.

Given these results, it appears that the ideal conditions for broiler chilling are setting the salt amount to 4 percent and dropping the water temperature to -2.41 C. 

While the results are promising, Kang said he does believe there are a few key questions remaining that justify future research. First, what is the effect of this chilling method on the bacterial population, and second, what will transitioning to this method cost the industry?

 

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