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KMID : 1024620040240020115
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Food Science of Animal Resources
2004 Volume.24 No. 2 p.115 ~ p.120
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Effect of the Scalding Temperature at Slaughtering Process on Meat Quality and Storage Properties of Chicken
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Chae Hyun-Seok
Ahn Chong-Nam
Yoo Young-Mo
Park Beom-Young
Ham Jun-Sang
Kim Dong-Hoon
Lee Jong-Moon
Choi Yang-Il
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Abstract
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This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b*/ value) of skin decreased at high scalding temperature (65-67) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch to 2.54kg/0.5inch as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.
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KEYWORD
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chicken, scalding, temperature, physical property
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FullTexts / Linksout information
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Listed journal information
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