ABSTRACTEVALUATION OF CHILLING METHODS ON BROILER CARCASS APPEARANCE, TEXTURE, SENSORY AND MICROBIAL QUALITY By Kishorekumar Kalapurackal JanardhananThree experiments were conducted in this study to determine the effect of two or three chilling methods [water immersion chill (WIC), air chill (AC), and evaporative air chill (EAC)] on broiler carcass appearance, quality, and microbial contamination. In experiment I, results indicated that carcass temperature was reduced and moisture was picked up in the most effective way in WIC, followed by EAC and AC. WIC carcasses, however, showed the highest moisture loss upon cutting and storage among the three chilling methods. In experiment II, moisture content, cooking yield, and shear force of skinless breasts were not significantly different regardless of chilling methods. The 24 h-stored breast fillet from WIC showed higher pH than AC or EAC. WIC showed a higher CIE L* value on skinless breast than either AC or EAC. However, AC yielded higher CIE a* and b* values compared to other two chilling methods. When gels were made from breast muscle, no significant difference was found in cooking loss, moisture content, shear stress or shear strain. Consumer sensory tests showed a higher juiciness score for AC fillet than WIC and EAC fillets, with no significant difference for flavor, texture and overall acceptability. In experiment III, no significant differences were seen between air and water chilled carcasses for Escherichia coli or coliforms or for the incidence of Salmonella and Campylobacter .
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