Effects of Sub-zero Saline Chilling on Broiler Chilling Efficiency, Meat Quality and Microbial Safety

ABSTRACT The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of sub-zero saline chilling on carcass chilling, breast fillet tenderness, and microbial safety. After evisceration, broiler carcasses were chilled using ice slurry control (0% NaCl/0.5 oC) or subzero saline solutions (3% NaCl/-1.8 oC and 4% NaCl/-2.41 oC). Broiler carcasses in the subzero saline solutions were chilled efficiently and reduced the chilling time by 11% in 3% NaCl/-1.8 oC and 37% in 4% NaCl/-2.41 oC over the ice slurry chilling. The breast fillets of broiler carcasses in 4% NaCl/-2.41 oC were significantly tenderized than those in water control (P