Effect of Hot Spray Washing on Broiler Carcass Quality

Broiler carcasses were spray washed with water at 20 or 30 p.s.i. at 21.1°, 54.4°, 60.0°, 65.6°, or 71.1° C. Microbial counts on skin were reduced about 1.0 log and shelf life was extended 1 to 2 days with spray of 65.6° or 71.1° C. Thorough inside-outside washing of carcasses at 71.1° C. added about 1 day shelf life over single-stage outside spray washing at 71.1° C. Net weight gain was greatest at 60.0°and was lowest at 21.1° and 71.1° C.; lowest net weight gain at highest temperature was probably due to melting and washing away of fat. Pressures of 20 and 30 p.s.i. were not significantly different in effect on microbial count or net weight gain. At 71.1° C., carcass appearance was consistently, but not greatly, inferior to appearance at the other wash temperatures.