Chlorination in poultry processing

Abstract

The effect of relatively high concentrations of available chlorine in the tanks used for chilling freshly eviscerated chickens on their shelf‐life at 1° C. and on their appearance, taste and odour has been studied. The nominal initial concentrations of available chlorine that were used were (in p.p.m.): 50, 100, 200, 400, 1000, 2000, 4000 and 8000. The carcasses were immersed in the slush ice for 4 hr. and after this time 20–30 per cent of the initial level, up to 200 p.p.m., was detected as combined chlorine when the contents of the tanks had been stirred between the 2nd and 3rd hr. Under these conditions and with an initial nominal concentration of available chlorine of 200 p.p.m. shelf‐life at 1° C. was extended by about 20 per cent. Panels of observers detected no significant effect on appearance, taste or odour and the results of a small‐scale consumer trial supported these findings. Initial concentrations of available chlorine of 500 p.p.m. and more resulted in tainted carcasses.