The Effect of Temperature and Time of Prechill Immersion on Total Moisture Absorption by Fryer Chickens

Abstract INTRODUCTION THE rapid removal of body heat from eviscerated poultry is a necessary but expensive operation. Lowering of the carcass temperature to below 40°F., as is required by federal regulations to adequately protect the product, is commonly accomplished by submerging eviscerated chickens in slush ice. Practically all processors using continuous chillers and some using chill tanks employ tap water to prechill the birds. During this initial stage of chilling, the temperature differential between the carcasses and the tap water is utilized to lower the temperature of the birds, thus conserving ice. When the temperature of the carcasses approaches that of the prechill water, the birds are placed in slush ice for chilling to below 40°F. Bailey et al. (1948) found that water absorption in cut up chicken is increased by lowering the temperature of the chilling bath. The purpose of this investigation was to determine whether moisture absorption during the…