Effect of different chilling conditions on qualities of chicken meat | |
| Author | Rachan Inta |
| Call Number | AIT Thesis no.FB-11-16 |
| Subject(s) | Poultry industry Cold storage on shipboard |
| Note | A thesis submitted in partial fulfillment of the re quirements for the degree of Master of Engineering Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-11-16 |
| Abstract | There are mainly two main chiller types used in po ultry industries. Water- immersion chiller is generally set up in many Thai slaughter houses. The chilling step directly effects on the qualities of meat such as w ater holding capacity (WHC), cooking yield and also the microbial reduction after chilli ng depending on chilling conditions. In this study, six different chilling conditions were investigated. The first three conditions in which the chicken carcasses were passed through the chiller for 45 minutes with the cool water flow rate of 1.4, 1.5 and 1.6 liter per carcass respectively. The cool water flow rate of the last three chilling conditions als o similar to the first three conditions but their chilling times was 60 minutes. The results showed that 1.5 and 1.6 liter of cool water flow rate and 45 minutes of chilling time wer e more effective than the rests. These two conditions can reduce the core temperatur e of carcass to 3.92 and 3.86 o C respectively. However, there was no significantly d ifference of % water holding capacity, cooking yield and microorganism reduction . |
| Year | 2011 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-11-16 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Athapol Noomhorm; |
| Scholarship Donor(s) | Charoen Pokphand Foods PCL. (CPF); |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2011 |