Water absorption at two processes of broiler chilling

Three processes of dressed poultry chilling are used at present: chilling b y immersion in water bath, chilling in air combined with spraying with chil led water and chilling ill air. Water absorption was checked in a poultry p rocessing plant pursuant to Council Regulation (EEC) 1906/90. Appendix V1I. The situation of chilling in water and chilling in air combined with spray ing was examined in a poultry processing plant. The evaluation concerned ch illing in air combined with spraying, and chilling by immersion within a da y, repeated twice within a four-hour period consecutively after each other during a shift, as described in Appendix VII of Commission Regulation (EEC) 1538/91. Another check observation was made in chilling in air combined wi th spraying in a different shift when the processing line was operated at a lower speed. Data statistical processing was used, and differences in the line speed at chilling in air and by spraying were evaluated by t-test. The average value of absorbed water content was 0.7% in the process of chillin g in air. combined with water spraying at a faster line operation (95 broil ers per minute); it complies with the required limit value of maximally 2%: repeated measurements within a shift indicated the average value 1.19% of absorbed water, which is also within the limit value (Tab 1, evaluations 1. A and 1.B). As expected, the average Value of absorbed water content was th e highest of all three evaluations of this chilling process at a slower lin e operation (75 broilers per minute): 1.73% of absorbed water, but still co mplying with the EU limit value (Tab. 1, evaluation I.C). As the absorbed w ater percentage was statistically highly significantly higher (P less than or equal to 0.01) in the process of slower chilling than in the faster line operation, in addition no toss of dressed carcass (DC) weight due to dryin g or dripping was observed, the former process is more advantageous for the processor taking into account a lower loss of DC weight and compliance wit h EU requirements. The average value of absorbed water content at chilling by immersion was 3.26% of absorbed water, also complying with the EU limit (4.5%). Repeated measurements in the course of one shift in this chilling p rocess indicated the average value of absorbed water content 2.12% only (Ta b. II). Water chilling is used for hygienic reasons in deep-frozen poultry only in the EU. The average limit values of absorbed water content were not exceeded in any of the evaluated chilling processes.