title: Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post-chill water dip or spray1.
abstract: To estimate the potential for residual antimicrobial solution carryover, surface water accumulation and loss was measured on post-chill carcasses that were either dipped or sprayed with water. For all experiments, broilers were slaughtered, soft or hard scalded, defeathered, and eviscerated. Carcasses were immersion chilled, allowed to drip, and post-chill carcass weight (CW) recorded. For water dip treatment, carcasses were dipped for 0.5 min in water and hung by a wing (n = 33) or a leg (n = 30) and CW recorded at 0, 0.5, 1, 2, and 5 min post-dip. For water spray treatment, individual carcasses were hung by either the wings (n = 35) or legs (n = 34) from a shackle suspended from a scale. Water was sprayed at 80 psi and post-spray CW recorded. Initial water accumulation (0 min) for dipped carcasses was not significantly different (P > 0.05) for carcasses hung by the leg (101.0 g) or wing (108.8 g). Following the 5 min drip time, 31 g of water remained on the carcasses hung by the leg and only 10 g on carcasses hung by the wing (P < 0.05). When carcasses were sprayed with water, initial water accumulation (0 min) was 62 g for carcasses hung by the legs and 60 g for carcasses hung by the wings (P > 0.05). Following the 5 min drip time, 1 g or no water remained on the sprayed carcasses (P > 0.05). Carcasses that were dipped and hung by a leg for 5 min retained significantly more water (31 g) than carcasses that were dipped and hung by a wing (10 g) or sprayed carcasses hung either way (0.3 g) (P < 0.05). Post-chill water dip resulted in significantly higher initial carcass water accumulation than spraying (105 g vs. 61 g, P < 0.05). Carcass orientation during dripping only affected the amount of retained water for dipped carcasses. Dipped carcasses hung by a leg have the highest potential for residual carcass antimicrobial solution carryover and sprayed carcasses hung by either orientation have the lowest potential for residual antimicrobial solution carryover.
authors: Poultry Microbiological Safety and Processing Research Unit dianna.bourassa@ars.usda.gov.
authors: D V
authors: DV
authors: Bourassa
authors: Poultry Microbiological Safety and Processing Research Unit.|Department of Poultry Science, The University of Georgia, Athens, GA.
authors: K M
authors: KM
authors: Wilson
authors: Poultry Microbiological Safety and Processing Research Unit.
authors: L N
authors: LN
authors: Bartenfeld
authors: Department of Poultry Science, The University of Georgia, Athens, GA.
authors: C E
authors: CE
authors: Harris
authors: Department of Poultry Science, The University of Georgia, Athens, GA.
authors: A K
authors: AK
authors: Howard
authors: Poultry Microbiological Safety and Processing Research Unit.
authors: K D
authors: KD
authors: Ingram
authors: Poultry Microbiological Safety and Processing Research Unit.
authors: A
authors: A
authors: Hinton
authors: Bacterial Epidemiology and Antimicrobial Resistance Research Unit, Richard B. Russell Agricultural Research Center, U.S. National Poultry Research Center, USDA-ARS, Athens, GA.
authors: E S
authors: ES
authors: Adams
authors: Bacterial Epidemiology and Antimicrobial Resistance Research Unit, Richard B. Russell Agricultural Research Center, U.S. National Poultry Research Center, USDA-ARS, Athens, GA.
authors: M E
authors: ME
authors: Berrang
authors: Quality and Safety Assessment Research Unit.
authors: P W
authors: PW
authors: Feldner
authors: Quality and Safety Assessment Research Unit.
authors: G R
authors: GR
authors: Gamble
authors: Bacterial Epidemiology and Antimicrobial Resistance Research Unit, Richard B. Russell Agricultural Research Center, U.S. National Poultry Research Center, USDA-ARS, Athens, GA.
authors: J G
authors: JG
authors: Frye
authors: Bacterial Epidemiology and Antimicrobial Resistance Research Unit, Richard B. Russell Agricultural Research Center, U.S. National Poultry Research Center, USDA-ARS, Athens, GA.
authors: C R
authors: CR
authors: Jackson
authors: USDA-FSIS, Office of Public Health Science, Fort Collins, CO.
authors: J J
authors: JJ
authors: Johnston
authors: Poultry Microbiological Safety and Processing Research Unit.
authors: R J
authors: RJ
authors: Buhr
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000032:analysis*; D002645:Chickens; D003080:Cold Temperature; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D014867:Water / Q000032:analysis*
chemical_list: D000890:Anti-Infective Agents; D014867:Water
keywords: broiler carcass; carcass orientation; dip; spray; water accumulation