Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and Palatability

MODERN processing procedures for poultry almost universally include slush ice chilling to achieve prompt cooling and overall improvement in appearance of the finished product. In the case of poultry which is to be frozen, the chilling operation is also used to permit maximum tenderization before packaging and freezing. These practices give rise to questions concerning the optimum moisture level for processed poultry. The processor is not only interested in the general quality of his product but also in salable weight, which can be sharply affected by the moisture content. On the other hand, the consumer is mainly concerned about the palatability and yield of the cooked bird, both of which may be dependent upon the water content of the tissues. A number of studies have demonstrated that carcasses may take up a considerable amount of water in slush ice chilling (Orr, 1953; Spencer et al., 1956; Tarver et al., 1956; …