Effect of Method of Freezing on Survival of Microorganisms on Turkey ,

LIQUID immersion freezing of poultry has been recognized as producing carcasses having lighter color than that of poultry frozen by conventional air freezing (Esselen, Levine and Pflug, 1955; Klose and Pool, 1956; Lentz and van den Berg, 1957; Marion and Stadelman, 1958). Also, liquid freezing may be used to advantage with turkeys, which otherwise tend to darken on exposure to air after scalding at 59 to 60°C. At a given temperature, freezing in brine or other solution is accomplished at a more rapid rate than in air. The faster freezing process is responsible for increased opacity and light color of the skin. Borgstrom (1955) reviewed work showing that microorganisms are destroyed more rapidly at temperatures in the range − 1° to − 5°C. than at much lower temperatures, such as − 15° or −24°C. The injurious effect of temperatures slightly below freezing has been attributed by Haines (1938) to rapid flocculation of protein; …