COMBINATION OF HOT WATER SPRAY AND SUB-ZERO SALINE CHILLING TO IMPROVE PROCESSING EFFICIENCY, MEAT TENDERNESS, AND MICROBIAL SAFETY OF BROILER CARCASSES CASSES

The major goal of this project is to improve broiler chilling efficiency, meat quality, product safety, and sensory attributes. These goals will be achieved by combining hot water spray (HWS) and subzero saline chilling (SSC) on carcasses, immediately after evisceration. With the success of this project, we expect that broiler chilling time will be reduced by 20 - 40% using a sub-zero saline chilling method at -2.4 oC over a conventional method (icy water chilling) at 1 to 2 oC. The reduction of carcass chilling time by ≥ 25% will be considered a milestone for success. We expect that the meat quality (especially tenderness) of carcass fillets will be improved by 20 - 30% through the mitigation of muscle shortening (heat/cold shortening) after rapid chilling. Improvement of meat tenderness by ≥ 25% will be considered a milestone. We expect that the bacterial populations on carcasses will be reduced by 1 - 2 logs due to the synergistic effects of HWS and SSC combination. The reduction of bacterial populations by 1.0 log on carcasses will be a milestone. We expect that the sensory attributes scores (especially overall liking) will be improved. The improvement of overall liking by 20% will be a milestone.