Water Absorption by Eviscerated Broilers During Washing and Chilling

Excerpts from the report Introduction: Chilling is an essential stage in processing poultry. The interior portions of the carcass may have a temperature approaching 100°F. immediately after evisceration, and it is important that the temperature be lowered rapidly in order to retard spoilage. The standard system of chilling in tanks has been replaced or supplemented in many plants by several types of continuous, on-the-line chillers. These chillers, primarily by means of increased agitation of the carcasses, are capable of cooling the birds to below 40°F. in approximately one-sixth to one-half the time required for tank chilling. Work scheduling and efficiency of the total operation can thus be improved. The purpose of this study was to determine the amount of moisture absorbed by eviscerated broiler chickens during washing and during chilling in tanks and in several types of continuous on-the-line chillers in commercial plants. Additional studies included a determination of the effect of the presence or absence of necks on the carcasses and the type of cut used to open the abdominal cavity during evisceration on moisture absorption and retention. An evaluation of moisture pickup in the prechill washers and moisture loss during shipping and handling was also made. A survey of processing plants was made, and four plants, each using different types of continuous chillers, were selected for the tests. This study is part of a broad program of research by the Market Quality Research Division of the Agricultural Marketing Service on technical problems in the marketing of poultry.