The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes
Summary: Accelerated poultry processing is always desirable when the product quality, visual appearance, and sensory attributes are the same or better than the conventional processing. This research evaluated the effects of subzero saline chilling (SSC) with or without hot water spray (HWS) on broil...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Journal of Applied Poultry Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1056617125000029 |
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| author | K. Kawamura D. Ma D.U. Ahn H.-S. Seo V. Hogan L.N. Stephens J. Moallem J.W. Jin I. Kang |
| author_facet | K. Kawamura D. Ma D.U. Ahn H.-S. Seo V. Hogan L.N. Stephens J. Moallem J.W. Jin I. Kang |
| author_sort | K. Kawamura |
| collection | DOAJ |
| description | Summary: Accelerated poultry processing is always desirable when the product quality, visual appearance, and sensory attributes are the same or better than the conventional processing. This research evaluated the effects of subzero saline chilling (SSC) with or without hot water spray (HWS) on broiler carcasses to improve chilling efficiency, carcass quality, and sensory attributes. Eviscerated broiler carcasses were subjected to one of the six chilling methods with or without HWS for 1 min as follows: 1) Water immersion chilling at 0.5 °C (WIC), 2) WIC after HWS at 68 °C for 1 min (WIC-HWS 68), 3) WIC after HWS at 71 °C for 1 min (WIC-HWS 71), 4) Subzero saline chilling at 4% NaCl/-2.41 °C (SSC), 5) SSC after HWS at 68 °C for 1 min (SSC-HWS 68), 6) SSC after HWS at 71 °C for 1 min (WIC-HWS 71). The SSC showed shorter chilling time than other treatments. The fillets from the SSC and SSC-HWS were more tenderized than the WIC and WIC-HWS, regardless of the HWS exposure. HWS treatments showed higher lightness values (or partially cooked appearance) than WIC and SSC. Significantly lower redness (a*) values were observed in the SSC68 and SSC71 than in the remaining treatments, except the WIC68. In the consumer panel, the carcass fillets from SSC-HWS showed higher hedonic scores than WIC and WIC-HWS for flavor, juiciness, tenderness, saltness, and overall acceptance, with an intermediate score observed for SSC in tenderness and juiciness. In descriptive sensory analysis, the fillets from SSC, WIC and SSC-HWS were rated less intense for bloody and cardboardy attributes than WIC-HWS. Based on those results, the combination of SSC-HWS improved meat tenderness and sensory attributes over the control, while the SSC improved chilling efficiency among all treatments. |
| format | Article |
| id | doaj-art-e03445f153ab4385bfe06198d2e21934 |
| institution | Kabale University |
| issn | 1056-6171 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Applied Poultry Research |
| spelling | doaj-art-e03445f153ab4385bfe06198d2e219342025-02-05T04:31:14ZengElsevierJournal of Applied Poultry Research1056-61712025-06-01342100516The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributesK. Kawamura0D. Ma1D.U. Ahn2H.-S. Seo3V. Hogan4L.N. Stephens5J. Moallem6J.W. Jin7I. Kang8Department of Animal Science, California Polytechnic State University, San Luis Obispo, CA, 93407, USADepartment of Animal Science, California Polytechnic State University, San Luis Obispo, CA, 93407, USADepartment of Animal Science, Iowa State University, Ames, IA, 5001, USADepartment of Food Science, University of Arkansas, Fayetteville, AR, 72704, USADepartment of Food Science, University of Arkansas, Fayetteville, AR, 72704, USADepartment of Animal Science, California Polytechnic State University, San Luis Obispo, CA, 93407, USADepartment of Animal Science, California Polytechnic State University, San Luis Obispo, CA, 93407, USACollege of Applied Health Sciences, University of Illinois, Urbana Champaign, IL, 61820, USADepartment of Animal Science, California Polytechnic State University, San Luis Obispo, CA, 93407, USA; Corresponding author.Summary: Accelerated poultry processing is always desirable when the product quality, visual appearance, and sensory attributes are the same or better than the conventional processing. This research evaluated the effects of subzero saline chilling (SSC) with or without hot water spray (HWS) on broiler carcasses to improve chilling efficiency, carcass quality, and sensory attributes. Eviscerated broiler carcasses were subjected to one of the six chilling methods with or without HWS for 1 min as follows: 1) Water immersion chilling at 0.5 °C (WIC), 2) WIC after HWS at 68 °C for 1 min (WIC-HWS 68), 3) WIC after HWS at 71 °C for 1 min (WIC-HWS 71), 4) Subzero saline chilling at 4% NaCl/-2.41 °C (SSC), 5) SSC after HWS at 68 °C for 1 min (SSC-HWS 68), 6) SSC after HWS at 71 °C for 1 min (WIC-HWS 71). The SSC showed shorter chilling time than other treatments. The fillets from the SSC and SSC-HWS were more tenderized than the WIC and WIC-HWS, regardless of the HWS exposure. HWS treatments showed higher lightness values (or partially cooked appearance) than WIC and SSC. Significantly lower redness (a*) values were observed in the SSC68 and SSC71 than in the remaining treatments, except the WIC68. In the consumer panel, the carcass fillets from SSC-HWS showed higher hedonic scores than WIC and WIC-HWS for flavor, juiciness, tenderness, saltness, and overall acceptance, with an intermediate score observed for SSC in tenderness and juiciness. In descriptive sensory analysis, the fillets from SSC, WIC and SSC-HWS were rated less intense for bloody and cardboardy attributes than WIC-HWS. Based on those results, the combination of SSC-HWS improved meat tenderness and sensory attributes over the control, while the SSC improved chilling efficiency among all treatments.http://www.sciencedirect.com/science/article/pii/S1056617125000029Hot water spraySub-zero saline chillingChilling efficiencyMeat qualitySensory attributes |
| spellingShingle | K. Kawamura D. Ma D.U. Ahn H.-S. Seo V. Hogan L.N. Stephens J. Moallem J.W. Jin I. Kang The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes Journal of Applied Poultry Research Hot water spray Sub-zero saline chilling Chilling efficiency Meat quality Sensory attributes |
| title | The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes |
| title_full | The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes |
| title_fullStr | The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes |
| title_full_unstemmed | The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes |
| title_short | The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes |
| title_sort | combination of hot water spray and subzero saline chilling improved chilling efficiency meat quality and sensory attributes |
| topic | Hot water spray Sub-zero saline chilling Chilling efficiency Meat quality Sensory attributes |
| url | http://www.sciencedirect.com/science/article/pii/S1056617125000029 |
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