The Effect of Different Scald Water Temperatures on the Shelf-Life of Fresh, Non-Frozen Fryers
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TL;DR: The present trend toward the use of higher temperatures of scald water in the poultry processing industry stimulated interest in this study, in which the shelf-life of fresh fryers processed by these two methods was compared.
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About: This article is published in Poultry Science. The article was published on 01 Jan 1955. and is currently open access.
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Citations
Factors affecting adhesion of coating to poultry skin. effect of age, method of chilling, and scald temperature on poultry skin ultrastructure
D. R. Suderman,F. E. Cunningham +1 more
TL;DR: In this article, the effect of age, method of chilling, and scald temperature on poultry skin ultra-structure was studied using the scanning electron microscope. And the results showed that increased scald temperatures, which remove the cuticle, should improve batter and breading adhesion.
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Effect of Hot Spray Washing on Broiler Carcass Quality
TL;DR: Broiler carcasses were spray washed with water at 20 or 30 psi at 211°, 544°, 600°, 656°, or 711° C Microbial counts on skin were reduced about 10 log as discussed by the authors.
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Attachment of Salmonella typhimurium to Skins of Chicken Scalded at Various Temperatures.
TL;DR: The above results suggest that removal of whole epidermis should be avoided in processing to reduce salmonellae attachment to the skin.
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References
A Rapid Method for Determining Spoilage in Fresh Poultry Meat
TL;DR: Off odor has been used as the principal criterion of spoilage in poultry meat and the surface of the packaged birds remained quite moist and it was difficult to tell the difference between sliminess and moistness.
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