Vol. 11, Special Issue 11 (2022)

Author(s):
A Shivaji, N Anitha, Swami Jagdish and P Anil

Abstract:
A study was conducted on extending the shelf life of poultry carcass. Generally poultry meat is a perishable product and has high nutritional value. Poultry meat consumption is constantly increasing worldwide and therefore ensuring the microbial safety of carcass is essential. As meat is susceptible to microbial growth, special care and attention must be paid to ensure good shelf life. This study has been undertaken to implement two changes in the poultry processing line for increasing shelf life of the poultry carcass. The changes made are increasing the retention time of detergent and sanitizer in processing line during CIP process from 10 minutes to 20 minutes in order to improve the cleaning efficiency and second change is reduction of screw chiller water temperature from 10˚C to 2˚C in several trials. After implementation of these two parameters, shelf life study was evaluated by considering the sensory and microbiological results for poultry carcass which was increased from 4 days to 6 days.