FROZEN STORAGE OF POULTRY: V. EFFECTS OF SOME PROCESSING FACTORS ON QUALITY

Abstract

Examination of a number of phases of poultry processing showed that birds of optimum quality were obtained by: using a 90 sec. bleeding time; dipping in a semi-scald tank for 40 sec. at 128° F.; operating both shafts of the rough-plucker at the same speeds; operating the rough-plucker at conditions such that the rubber fingers did not exert a force greater than 11 lb. on the carcass; and carefully training operators of hand-roughers. Splitting the carcasses up the back eviscerating, and packing flat reduced the space required for packing to less than 50% of that required by present methods, and still permitted reassembly of the bird into a presentable form for roasting. An impact dynamometer was useful in detecting unfrozen spots in the birds. Injecting various solutions into the carcass before freezing, and measuring the drip from the defrosted muscle, showed that maintaining the proper ratio of salts and water in the muscle reduced drip. Bleeding time had no effect on development of off-odors in stored poultry but evisceration before storage markedly reduced development of off-odor on the eviscerated surface and in the thigh meat. Coating eviscerated birds before freezing with carrageenin gel containing 6% sodium chloride delayed development of off-odor on eviscerated surfaces of defrosted carcasses.