Water Absorption in Broilers as Influenced by Carcass to Coolant Ratio

Abstract

PROCESSED poultry are generally chilled in a combination of crushed ice and water. During the chill period, processed poultry may show either a decrease or increase in carcass weights (Tarver et al., 1956; Thomson et al., 1960; and Mickelberry et al., 1962). Several factors, including prechill weight and class of processed poultry, type and circulation of coolant, will influence the degree of water absorption (Connally et al., 1954; Orr, 1953; and Roberts and Robertson, 1941). May et al. (1963), reported low levels of phosphate (4 ounces per gallon of ice slush solution) significantly increased broiler carcass weights during chilling.The present study was undertaken to determine the effect of reducing volumes of coolant per pound of carcass on cooled broiler carcass weights. EXPERIMENTALIn a series of 6 trials, 895 uncooled commercially eviscerated broilers were delivered to the Poultry Science Department processing laboratory. Immediately, each carcass was randomly identified, weighed…