title: The effects of spray-chilling on carcass mass loss and surface associated bacteriology.
abstract: The effect of spray-chilling on carcass mass loss and bacteriology was tested in this trial. The spray-chill treatment consisted of intermittent spraying of carcasses for either 60 or 120 s every 15 min, for 10, 14 or 17 h. The 17 h/120 s spray-chill treatment gave the highest and 10 h/60 s the lowest moisture savings after 18 h of chilling. Due to insufficient drying time between the end of spraying (17 h) and the end of chilling (18 h) the carcass sides of the 17 h/60 s and 120 s treatments appeared pale and wet; this was not the case with the other treatments. Regarding microbial analyses, the results indicated that, except for the 17 h/20 s spray-chill treatment, the mean total and Enterobacteriaceae counts of the spray-chill treatments were similar to their respective control groups (conventionally chilled). The mean total and Enterobacteriaceae counts of the 17 h/20 s spray-chill treatments increased, while those of the controls decreased.
authors: Meat Industry Centre, Irene Animal Production Institute, Private Bag X2, Irene, 1675, South Africa.
authors: P E
authors: PE
authors: Strydom
authors: E M
authors: EM
authors: Buys