Poultry (White Meat) Cold Storage
The purpose of food preservation methods is to prevent or limit microbiological and enzymatic changes. Various microorganisms are produced on food in a short time and they provide the necessary nutrients from the products they live on, while they give metabolic residues to the environment. At the same time, the activity of various enzymes naturally present in the structure of each food continues , as a result of this radical chemical and physical changes occur in the foods and thus the food can become ineffable by human beings. Due to the inability of the food to be preserved, approximately 1/5 of the nutritional values are lost and the foods should be kept well to prevent this.White meat deteriorates more quickly than red meat, so storage temperature and initial microorganism load directly affect the resistance of chicken meat in cold storage.The chicken has a shelf life of one week as fresh products are chilled in the range of 0 - 4 ° C. Shelf life of frozen products varies between 8 and 12 months depending on storage temperature -18 / -23 and storage temperature
Cooling Methods Of Chicken Carcasses
Water CoolingSince the residence time of the carcasses in cold water adversely affects the carcass quality, it is desirable that this time should be less. The cooling time of the open carcasses, which are specially made with helical sight, can be reduced to 30 minutes.
Air CoolingThis system can be used alone or after water cooling. In the classical cold room, carcasses are circulated by chain conveyor for a certain time and cooled down to + 4 ° C.
Cooling With Liquid Carbon DioxideCommercially used in special steel tanks under 20 bar pressure -20 ° C, liquid CO2 is applied to carcasses cooled to +7 ° C and cooled to -2 ° C.
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