Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions

ABSTRACT Carcass chilling in subzero saline solutions has the potential to improve chilling efficiency and meat quality. The purpose of this research was to investigate the effects of subzero saline chilling on broiler carcass for chilling efficiency and breast tenderness. Broiler carcasses were chilled using 2 high saline solutions (4% NaCl/–2.41°C and 8% NaCl/–5.08°C) without (Experiment I) and with (Experiment II) a pre-chilling step, and 3 low saline solutions (1% NaCl/–0.6°C, 2% NaCl/–1.2°C, and 3% NaCl/–1.8°C) in Experiment III. Ice water slurry (0% NaCl/0.5°C) was used as a control. In Experiments I and II, the breast fillets of broilers in subzero saline solutions showed significantly lower shear forces than those in water control, regardless of salt content and temperature level (P