Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of subzero saline chilling on carcass chilling, breast fillet tenderness, andmicrobial safety. After evisceration, broiler carcasses were chilled using ice slurry control (0% NaCl/0.5 degrees C) or subzero saline solutions (3% NaCl/21.8 degrees C and 4% NaCl/22.41 degrees C). Broiler carcasses in the subzero saline solutions were chilled efficiently and reduced the chilling time by 11% in 3% NaCl/21.8 degrees C and 37% in 4% NaCl/22.41 degrees C over the ice slurry chilling. The breast fillets of broiler carcasses in 4% NaCl/22.41 degrees C were significantly tenderized than those in water control (P, 0.05), with an intermediate value observed in 3% NaCl/21.8 degrees C. Before chilling, broiler carcasses possessed mesophilic aerobic bacteria, Escherichia coli, and total coliforms for 3.81, 0.78, and 1.86 log cfu/g, respectively, whichwere significantly reduced after chilling in 3% NaCl/21.8 degrees C or 4% NaCl/22.41 degrees C solution over thewater control (P < 0.05), except the mesophilic aerobic bacteria. Based on these results, chilling of boiler carcass in 4% NaCl/21.8 degrees C solution appears to improve carcass chilling efficiency, meat tenderness, and bacterial reduction for E. coli and total coliforms.