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Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system

机译：工业系统预冷却过程中鸡胸肉和胴体的吸水和滴水

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摘要

This study aimed to evaluate the parameters that influence the water absorption and drip of chicken carcasses due to the processing and pre-cooling of the meat in an industrial chiller. A total of 1,179 chickens were sampled during industrial processing to evaluate the influence of variables, validate the parameters, and conduct histological analysis. The best parameters for guaranteeing absorption levels and drip tests within acceptable limits on chicken carcasses were total residence time of 60 min (in the pre-chiller, chiller 1, and chiller 2); air pressure of chillers at 0.5 bar; the abdominal opening of carcasses at a maximum of 2 cm. These parameters did not influence the protein content, moisture/protein ratio, pH, or lipid content. The validation of the parameters and the histological analysis performed after each cooling stage showed that the most significant structural changes occurred in the pre-chiller, where the temperature of carcasses and water was higher, which contributes to greater absorption.
机译：本研究旨在评估影响鸡胴体吸水和滴水的参数，由于工业冷却器中肉的加工和预冷。在工业加工过程中共采样总共1,179只鸡，以评估变量的影响，验证参数，并进行组织学分析。保证吸收水平和滴水测试的最佳参数和鸡胴体上可接受的限制是60分钟的总停留时间（在冷却器前冷却器，冷却器1和冷却器2）;在0.5巴的冷却器的气压;胎儿开口的胎体最多2厘米。这些参数没有影响蛋白质含量，水分/蛋白质比，pH或脂质含量。在每个冷却阶段之后进行参数和组织学分析的验证表明，在前冷却器中发生的最显着的结构变化，尸体的温度较高，这有助于更大吸收。

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