Effect of chilling methods on the surface color and water retention of yellow-feathered chickens

文献类型： 外文期刊

第一作者： Wang, Hang

作者： Wang, Hang;Qin, Xiaojie;Li, Xia;Zhang, Chunhui;Wang, Xiaoling;Lei, Yinfeng

作者机构：

关键词： yellow-feathered chickens; chilling; skin surface color; moisture content; water-holding capacity

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

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年卷期： 2020 年 99 卷 4 期

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收录情况： SCI

摘要： This study was conducted to investigate the effects of air chilling (AC), water chilling (WC), combined chilling consisting of WC for 20 min and AC (CO20), and combined chilling consisting of WC for 30 min and AC (CO30) on the microbiological status, surface color, processing yield, and moisture content of yellow-feathered chicken carcasses. After chilling, the carcasses treated by AC exhibited the highest total viable counts (TVC) (4.7 cfu/cm(2)), followed by those treated by CO20 and CO30 , whereas the carcasses treated by WC showed the lowest (P < 0.05) mean log TVC (4.2 cfu/cm(2)). Based on an instrumental color evaluation and photographs of carcass surfaces, the carcasses treated by AC showed a notable yellow color (P < 0.05), whereas no significant difference (P > 0.05) was found among the carcasses treated by CO20, CO30, and WC.The skin samples of carcass parts treated by WC (breast, thighs, drumsticks, back, neck, and wings) exhibited higher moisture contents than the skin samples of the carcasses treated by AC (P < 0.05), providing evidence that weight gain during WC is due to higher water absorption by the skin. The different parts of the broiler carcasses treated by AC had lower cooking losses than those of carcasses treated by combined chilling or WC (P < 0.05), except for the thighs and claws. In breast and drumstick muscles, the moisture contents of the superficial parts from carcasses treated by WC were higher than those of the carcasses treated by AC, whereas the internal parts were not significantly affected by the chilling methods (P> 0.05). The results of this work can be useful for understanding and improving the chilling process for yellow-feathered chickens.

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