Effect of Slurry Ice With Chlorine Dioxide or Ozone on Chicken Meat Quality During Prechilling

The study investigated the effects of slurry ice (SI), different concentrations of chlorine dioxide (20, 40, 60 mg/L) or ozone (1, 2, and 3 mg/L) in SI on the microorganisms, physicochemical properties, and lipid and protein oxidation of prechilled chicken. The total viable counts (TVCs) and dominant spoilage bacteria in treated groups were significantly lower than in untreated chicken, and the effect of reducing bacteria was significantly improved with the increase of chlorine dioxide or ozone concentration in SI. Additionally, color, texture, TBARS, total sulfhydryl content, SDS‐PAGE, histology, and transmission electron microscopy (TEM) results showed that high concentrations of chlorine dioxide or ozone accelerated the oxidation of proteins and lipids to some extent. Based on the results, 40 mg/L of chlorine dioxide‐SI (SI‐40) or 3 mg/L of ozone‐SI (SI‐3) was recommended to treat the chicken carcass. These findings will provide a theoretical basis for the rapid chilling and preservation of whole chicken in the future.