Quality of Broiler Carcasses as Affected by Hot Water Treatments

Abstract

Chilled whole eviscerated broiler carcasses were immersed in water at 24°, 38°, 49°, 60°, 66°, or 71° C. for either 1 or 3 minutes, with or without water agitation. The birds were then rechilled, individually bagged and stored at 4° C.For experiment 1 (without agitation), total counts of the breast skin were determined on days 0, 4, 7, 10, and 14. Birds immersed in 60° C. water showed a 1 log reduction per cm.2 in bacterial count immediately after treatment. Those receiving the 71° C. treatment showed a 2 log reduction and those below 60° C. showed a 0.5 log reduction. Carcasses treated at 60° C. and below spoiled after 7–9 days of storage at 4° C., while those receiving 71° C. did not spoil until the 10th day.For experiment 2 (with agitation), birds were sampled on days 0, 5, 7, and 9. Birds receiving 66° C. treatment and above showed about a 1 log reduction immediately after treatment, while those receiving 60° C. and below showed a 0.25 log reduction. All carcasses in experiment 2 spoiled between 8–9 days regardless of treatment temperature.Hot water alone, under these conditions, did not significantly extend shelf life and decrease initial count for batches of whole broiler carcasses.In both experiments carcasses receiving a 60° C. water treatment or higher exhibited a partially cooked appearance.