Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers

Percent water uptake, thawing, and cooking losses were determined on broiler carcasses which had been ice-slush chilled (ice slush, 1 C overnight), brine chilled (5% NaCl, −1 C overnight), and hot packaged (no chill). After cooking, the meat samples were evaluated for flavor, tenderness, and juiciness by a taste panel. Shear force and percent moisture analyses were also conducted. Carcasses and chill water were tested for microbial population throughout the experiment. Brine-chilled carcasses had significantly greater water uptake and lower thawing and cooking losses than conventionally-chilled carcasses. While all samples were scored favorably for flavor, tenderness, and juiciness, brine-chilled samples received higher scores than conventionally-chilled or hot-packaged samples. Meat from brine-chilled carcasses had a significantly higher moisture content and lower shear force values (more tender) than meat from conventionally-chilled or hot-packaged carcasses. Total plate and coliform counts were lower for both brine-chilled and conventionally-chilled carcasses than for hot-packaged carcasses. Adding salt to the chill water slightly decreased the microbial population in the chill water during chilling.