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Abstract
Three studies were conducted to evaluate the effects of chilling method on bacteria recovery, carcass quality, meat functionality and meat quality. In all three studies, carcasses were oocooled by dry air (3.5 m/s, -1.1 C, 150 min) or by immersion chilling in ice water (0.6 C, 50 min). Results showed that air and immersion chilling, without any chemical intervention, are microbiologically equivalent. Carcass bacterial reductions of up to 1 log units were obtained for E. coli, coliforms, and Campylobacter using either air or immersion chilling. Chilling method had no effect on Campylobacter or Salmonella prevalence. However, chilling method has an effect on carcass skin appearance and yield. Color, pH and texture of broiler breast fillets harvested at the same postmortem time were similar for air and immersion chilled carcasses. Fillet functionality was improved by air chilling (higher cook yield), but the lower cook yield of immersion chilled fillets resulted from the high moisture absorption during submersion in the chiller water. Air chilling has an effect on rigor mortis, but post-chill aging time is always required to maximize the proportion of tender meat.