Abstract
THE body heat of freshly eviscerated broilers is usually removed by submerging the carcass in a mixture of crushed ice and water. Currently the practice of many processors is to hold carcasses in slush ice for various periods ranging from approximately 1 to 24 hours after carcass temperature has been lowered to 40°F. Gunderson et al. (1954) found that storing poultry carcasses in chill tanks beyond the cooling period caused an increase in surface bacterial contamination. Lockhead and Landerkin (1935) and Ziegler et al. (1954) found that deterioration of fresh dressed poultry is essentially surface spoilage due to bacterial growth. Similar findings were reported by Gunderson et al. (1954). In view of the lack of sufficient information relative to the effects of holding eviscerated broilers in chill tanks for prolonged periods of time, the present study was undertaken to determine carcass bacterial contamination and shelf life as influenced by holding . . .
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