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Water Penetration of Broiler Carcasses
IODOCASEIN AND THYROID of thyroxine or triiodothyronine on the chick thyroid in presence or absence of exogenous TSH. Am. J. Physiol. 176: 371-328. Tong, W., A. Taurog and I. L. Chaikoff, 19S4. The metabolism of >31I-labeled diiodotyrosine. J. Biol. Chem 207 : 59-76. Wheeler, R. S., and E. Hoffmann, 1948. Goitrous chicks from thyroprotein-fed hens. Endocrinology, 42: 326-328. Wheeler, R. S., and E. Hoffmann, 1950. The etiol-
1933
ogy of goiter in chicks from thyroprotein-fed hens; negative role of inorganic iodide. Poultry Sci. 29: 306-307. Wolff, J., and I. L. Chaikoff, 1948 a. The inhibitory action of iodide upon organic binding of iodine by the normal thyroid gland. J. Biol. Chem. 172: 855-856. Wolff, J., and I. L. Chaikoff, 1948 b. Plasma inorganic iodide, a chemical regulator of normal thyroid function. Endocrinology, 42 : 468-471.
J. L. HEATH III, B. H. DAVIS, R. A. TEEKELL AND A. B. WATTS Department of Poultry Science, Louisiana State University and A & M College, Baton Rouge, Louisiana 70803 (Received for publication April 23. 1968)
T
HERE has been much research done in the area of water absorption of eviscerated poultry carcasses during processing and chilling, however, the depth of penetration of the water into the bird has been neglected. Most workers were concerned with the amount of water absorbed in a given time period, at a given temperature or range of temperatures. In a review of the factors which appear to have an important effect on moisture absorption in immersion chilling of poultry, Brant (1963) listed them as; time in chill, agitation of carcasses, and the evisceration cut. Factors of little or no affect are; agitation of ice slush, size of bird, temperature of chill water, scald temperature and prechilling. Factors which may have an affect, under some conditions are; fatness of carcass, ratio of ice to water, and the use of additives such as salt or polyphosphates. The present study was conducted to provide information on the depth and amount of chill water penetration into the skin and breast muscle of the processed broiler carcass under varying conditions of time and temperature.
MATERIALS AND METHODS
Broiler type chickens were obtained from a local processing plant. The broilers were removed from the processing line at random just prior to the chiller and placed in plastic bags to reduce moisture loss as much as possible during transport to Louisiana State University. The total time from the processing plant until the birds were treated was less than 30 minutes. The birds were placed in tritiated water upon arrival in such a manner as to have only the breast area in contact with the water. This allowed for water penetration from one direction only and not from the body cavity which might confound the experiment. Five liters of tritiated water, which had a specific activity of one millicurie H 3 per milliliter of water, were used per carcass. Two five gallon plastic buckets were used to contain the tritiated water when it was placed in a chest type deep freeze with a thermo-watch attached to maintain a preset temperature within one degree C. The tritiated water was allowed to equilibrate at the desired temperature for 12 hours
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
Water Penetration of Broiler Carcasses
1934
J. L. HEATH III,
B. H. DAVIS, R. A. TEEKELL AND A. B. WATTS
cooling to occur which would result in condensation. A scintillation solvent which would accommodate considerable quantities of water was necessary because the combustion of samples resulted in carbon dioxide and water being the final products. The scintillation solution used was composed of the following: p-dioxane (83%) and ethylene glycol monomethyl ether (17%) were used as solvents; 2, 5 diphenyloxazole (1.0%) (PPO) was used as the primary fluor and 2-p-phenylenebis (5-phenyloxazole) (0.05%) (POPOP) was used as the secondary fluor. Naphthalene (5%) was used as an anti-quencher. This solution has a water tolerance of 29 percent (Wang and Willis, 1965). Ten milliliters of the scintillation solution was added to the drying bottle and to the combustion flask. The two containers were swirled to allow the solution to come in contact with water that might have accumulated on the sides of the container. The containers were then returned to the crushed ice-water bath for ten minutes which allowed the solvents to condense on the bottom of the containers and allow time for equilibration. Aliquots consisting of 7.5 milliliters were taken from each container, combined, and placed in a counting vial. The samples were then placed in a Packard Tri-Carb Liquid Scintillation Counter for assay. It was found that the counting efficiency of these samples was 5.5 percent. An aliquot of the water into which the broilers were immersed was taken before each treatment. Having ascertained the specific activity of the chill water and that of the aliquots combusted, the amount of water absorbed or in the case of the skin absorbed or adsorbed, could be determined. The measurements of skin, Pectoralis superficialis A, Pectoralis superficialis B, and
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
prior to carcass treatment to ensure a uniform temperature. The variables of time, temperature, and tissue were measured in regard to water penetration through the skin and into the breast muscles. The birds were placed in the tritiated water with two being removed after two, four, six, and eight hours from the solution for each temperature of 0.56°, 6.11°, and 11.67°C. After removal of each bird from the solution for the designated time at each temperature, a sample of skin and breast muscle was taken for assay. The sample was taken from the treated bird by cutting a square of approximately five centimeters from the breast of the bird being careful to keep the skin and the two breast muscles, the Pectoralis superficialis and Pectoralis profundus, in the proper relationship. After removal, the three tissues were separated and placed in individual plastic bags. To prevent the loss and/or migration of moisture which might have occurred in a slow freezing process, the samples were frozen in a carbon dioxide-acetone mixture. After freezing, the samples were placed in a freezer at —17.78°C. until the assay could be accomplished. A subsample of the skin, Pectoralis superficialis and Pectoralis profundus was taken using a cork borer with a seven millimeter radius. The Pectoralis superficialis was divided into two parts; the first consisted of the core to a depth of five millimeters, which was one half of the thickness of the muscle, the other part consisted of the remaining inner most one half of the muscle. These two parts will be referred to as Pectoralis superficialis A and Pectoralis superficialis B, respectively. These subsamples were weighed and combusted by the technique outlined by Heath (1968). The samples were combusted completely to carbon dioxide and water and the flasks placed in crushed ice-water bath to allow
1935
WATER PENETRATION OF CARCASSES
Pectoralis profundus allowed the quantity as well as the depth of penetration to be measured quantitatively. RESULTS AND DISCUSSION
TABLE 1.—Tritiated water content of the various tissues of the broiler carcass as influenced by time and temperature Tissue Hours Chilled T e m p . CC.) 2 0.56 6.11 11.67 0.56 6.11 11.67 0.56 6.11 11.67 0.56 6.11 11.67
4
6
Skin* 0.1655 0.1863 0.1501 0.1504 0.2469 0.2329 0.2239 0.2211 0.2887 Pectoralis superficialis A* 0.0661 0.0514 0.0613 0.0558 0.1027 0.0876 0.0677 0.0835 0.1807 Pectoralis superficialis B* 0.0209 0.0158 0.0289 0.0132 0.0438 0.0669 0.0120 0.0430 0.0949 Pectoralis profundus* 0.0022 0.0021 0.0046 0.0025 0.0066 0.0078 0.0025 0.0067 0.0121
8 0.2022 0.1815 0.2827 0.0879 0.1579 0.1908 0.0361 0.1082 0.0964 0.0053 0.0161 0.0191
* Values given are milliliters of water per gram of tissue and represent eight determinations.
Skin Pectoralis superficialis A Pectoralis superficialis B Pectoralis profundus
0.2110 0.0995 0.0483 0.0073
53 51 85
* Percent decrease from the next most peripheral tissue.
well as time by temperature and the tissue by time by temperature interaction were found to be significantly (0.05 level of probability) different. The milliliters of water penetration per gram of tissue is shown in Table 2. These are mean values of 96 determinations and indicate the amount of water penetration for each tissue under all conditions of time and temperature. The means decreased from a high of 0.2110 for skin to a low of 0.0073 as was the case for the Pectoralis profundus. When comparing the skin with Pectoralis superficialis A, Pectoralis superficialis B, and Pectoralis profundus, it was found to be highly significant as was Pectoralis superficialis A when compared with Pectoralis superficialis B. Likewise, moisture penetration into the Pectoralis profundus compared with the Pectoralis superficialis A and Pectoralis superficialis B was highly significant. Because of the comparisons made in this analysis, a significant difference between each tissue was apparent. The amount of water penetration decreased as depth of penetration increased. This indicated that as the water moved deeper into the carcass the penetration became more difficult and less absorption took place. The water had to penetrate the skin, traverse five millimeters of the Pectoralis superficialis A, an average depth of 5.43 millimeters through the Pectoralis superficialis B, and into the Pectoralis pro-
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
The purpose of this experiment was to study the depth and amount of water penetration into the breast muscles of the broiler carcass during the chilling process. The effects of time, tissue, and temperature were measured to determine the depth and amount of water penetration into the carcass. These data would also indicate the conditions of time and temperature at which the maximum depth and/or amount of penetration might occur. The tritiated water content of the various tissues as influenced by time and temperature is shown in Table 1. This table gives an overall view of the data obtained from the experiment and indicates that differences did occur. To determine whether the differences were statistically significant an analysis of variance of the factors influencing moisture penetration was used. The analysis indicated that a highly significant (0.01 level of probability) difference was found to exist between the various tissues studied. Temperature as
TABLE 2.—Water penetration of various tissues
1936
J. L. HEATH III,
B. H. DAVIS, R. A. TEEKELL AND A. B. WATTS
TABLE 3.—Water penetration of broiler carcasses after various lime periods lime (hrs.) 2 4 6 8
n2U (ml./gm.) 0.0236 0.0842 0.1013 0.1153
Increase (<&)* increase (/0) 256.78 20.31 13.82
* Percent increase from the time immediately preceding.
TABLE 4.—Water penetration of broiler carcasses as influenced by temperature Temperature (°C.)
H20 (ml./gm.)
Increase* (%)
0.56 6.11 11.67
0.0679 0.0925 0.1141
36.23 23.35
* Percent increase from the temperature immediately preceding.
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
fundus which had an average depth of 8.06 millimeters. The distance the water had to move, remembering it has both positive and negative characteristics, was probably the main reason for the decrease in the amount of water penetration as depth increased. Other factors which may play a role are fat content, interstitial area, concentrations, and membranes. The milliliters of water penetration per gram of tissue for each period of time in the chill water is shown in Table 3. These are mean values for all tissues and temperatures and each mean represents 128 determinations. As time of chilling increased from two to eight hours an increase in the amount of penetration was noted. The greatest increase in the amount of water penetration was found between the two and four hour period with a 256.78 percent increase. These findings agree with the work of Fromm and Monroe (1958), Baker (1959) and Bigbee and Dawson (1963). The analysis of variance indicated no significant differences due to time. Although time of chill approached significance, the interaction between time and temperature might have caused time to be nonsignificant. Because the interaction was significant, it was necessary to use it as an error term and this resulted in a reduction in the sensitivity of the test by increasing the size of the error term and a reduction of the degrees of freedom.
The milliliters of water penetration per gram of tissue as affected by temperature are shown in Table 4. These values indicated an increase in the amount of water penetration was the case as temperature increased from 0.56 to 11.67 degrees C. The analysis of variance indicated that the differences between the temperature means are significant at the 0.05 level of probability. Highly significant differences were found when comparing 0.56 to 6.11 and 11.67 degrees and 6.11 to 11.67 degrees. Comparisons were made and the temperature as it affected the amount of water penetration was discovered to be in a linear fashion. From this analysis a conclusion that the amount of water penetration of the broiler carcass would increase in a linear manner as temperature increased, within the temperatures of this study, can be made. The increased amount of water penetration found in this work due to increased temperature disagrees with the work of Bailey et al. (1948) in which they reported that cut up chicken absorbed more water at 32 °F. than when chilled at 70°F. The comparison between Bailey et al. and this work is not exact. Their work deals with net water absorbed at various temperatures and this research deals with the amount and depth of water penetration at various temperatures. A comparison would be valid because the increased amount of water penetration would logically be accompanied by greater net absorption.
WATER PENETRATION OF CARCASSES
and temperature of the chill water resulted in increased amounts of water penetration. 6. The greatest amount of water penetration occurred in the skin at 11.67°C. after eight hours of chilling. The least amount of water penetration occurred in the Pectoralis profundus at 0.56°C. after two hours of chilling. REFERENCES Bailey, R. L., G. F. Stewart and R. Lowe, 1948. Ice slush cooling of dressed poultry. Refrigerating Engineering, 55: 369-371. Baker, R. C , 1959. Moisture uptake of water cooled poultry carcasses. Poultry Sci. 38: 1186. Bigbee, D. G., and L. E. Dawson, 1963. Some factors that affect change in weight of fresh chilled poultry. 1. Length of chill period, chilling medium and holding temperature. Poultry Sci. 42: 457-462. Brant, A. W., 1963. Chilling poultry. Poultry Processing and Marketing, May: 14-22. Fromm, D., and R. J. Monroe, 1958. Moisture absorption and retension of freshly eviscerated broilers as influenced by holding time in slush ice. Poultry Sci. 37 : 328-331. Heath, J. L. I l l , 1968. Water penetration of broiler carcasses. Masters thesis, Louisiana State University, Baton Rouge, La. Snedecor, G. W., 1956. Statistical Methods. The Iowa State College Press, Ames, Iowa. Wang, C. H., and D. L. Willis, 1965. Radiotracer Methodology in Biological Sciences. Prentice Hall Inc., Englewood Cliffs, New Jersey.
Free, Bound and Total Moisture, and Shear Values of Roasted Turkeys E. 0. ESSARY1 AND MARY K. KORSLUND Department of Poultry Science and Human Nutrition and Foods, Virginia Polytechnic Institute, Blacksburg, Virginia 24061 (Received for publication April 25, 1968)
E
SSARY et al. (1967) reported that the percent free, bound and total moisture of the major pectoralis and biceps 1
Presently in the Department of Food Science and Technology.
femoris muscles in broilers were affected by the starting temperature of water in which birds were placed for cooking. It was also shown that cooking the meat on the bones instead of being free of the bones during cooking also effected the percent free,
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
SUMMARY There has been much evidence to indicate that the amount of water absorbed was influenced by many factors. This experiment was conducted to determine the amount of chill water penetration as well as the depth of penetration as affected by tissue, time and temperature. The results obtained from this study indicate that the following conclusions appear warranted. 1. Water penetrates through the skin, Pectoralis superficialis and into the Pectoralis profundus during the chilling operation. 2. A direct relationship existed between the proximity of the tissue to the chill water and the amount of tritiated water absorbed. 3. The Pectoralis superficialis has a significant decrease in amount of chill water penetration through its own depth, regardless of treatment. 4. As time of chill and temperature of the chill water were increased individually, the amount of water penetration also increased. The amount of water penetration due to increased temperature increased in linear manner through the eight hour time period studied. 5. Simultaneous increases in time of chill
1937
1933
ogy of goiter in chicks from thyroprotein-fed hens; negative role of inorganic iodide. Poultry Sci. 29: 306-307. Wolff, J., and I. L. Chaikoff, 1948 a. The inhibitory action of iodide upon organic binding of iodine by the normal thyroid gland. J. Biol. Chem. 172: 855-856. Wolff, J., and I. L. Chaikoff, 1948 b. Plasma inorganic iodide, a chemical regulator of normal thyroid function. Endocrinology, 42 : 468-471.
J. L. HEATH III, B. H. DAVIS, R. A. TEEKELL AND A. B. WATTS Department of Poultry Science, Louisiana State University and A & M College, Baton Rouge, Louisiana 70803 (Received for publication April 23. 1968)
T
HERE has been much research done in the area of water absorption of eviscerated poultry carcasses during processing and chilling, however, the depth of penetration of the water into the bird has been neglected. Most workers were concerned with the amount of water absorbed in a given time period, at a given temperature or range of temperatures. In a review of the factors which appear to have an important effect on moisture absorption in immersion chilling of poultry, Brant (1963) listed them as; time in chill, agitation of carcasses, and the evisceration cut. Factors of little or no affect are; agitation of ice slush, size of bird, temperature of chill water, scald temperature and prechilling. Factors which may have an affect, under some conditions are; fatness of carcass, ratio of ice to water, and the use of additives such as salt or polyphosphates. The present study was conducted to provide information on the depth and amount of chill water penetration into the skin and breast muscle of the processed broiler carcass under varying conditions of time and temperature.
MATERIALS AND METHODS
Broiler type chickens were obtained from a local processing plant. The broilers were removed from the processing line at random just prior to the chiller and placed in plastic bags to reduce moisture loss as much as possible during transport to Louisiana State University. The total time from the processing plant until the birds were treated was less than 30 minutes. The birds were placed in tritiated water upon arrival in such a manner as to have only the breast area in contact with the water. This allowed for water penetration from one direction only and not from the body cavity which might confound the experiment. Five liters of tritiated water, which had a specific activity of one millicurie H 3 per milliliter of water, were used per carcass. Two five gallon plastic buckets were used to contain the tritiated water when it was placed in a chest type deep freeze with a thermo-watch attached to maintain a preset temperature within one degree C. The tritiated water was allowed to equilibrate at the desired temperature for 12 hours
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
Water Penetration of Broiler Carcasses
1934
J. L. HEATH III,
B. H. DAVIS, R. A. TEEKELL AND A. B. WATTS
cooling to occur which would result in condensation. A scintillation solvent which would accommodate considerable quantities of water was necessary because the combustion of samples resulted in carbon dioxide and water being the final products. The scintillation solution used was composed of the following: p-dioxane (83%) and ethylene glycol monomethyl ether (17%) were used as solvents; 2, 5 diphenyloxazole (1.0%) (PPO) was used as the primary fluor and 2-p-phenylenebis (5-phenyloxazole) (0.05%) (POPOP) was used as the secondary fluor. Naphthalene (5%) was used as an anti-quencher. This solution has a water tolerance of 29 percent (Wang and Willis, 1965). Ten milliliters of the scintillation solution was added to the drying bottle and to the combustion flask. The two containers were swirled to allow the solution to come in contact with water that might have accumulated on the sides of the container. The containers were then returned to the crushed ice-water bath for ten minutes which allowed the solvents to condense on the bottom of the containers and allow time for equilibration. Aliquots consisting of 7.5 milliliters were taken from each container, combined, and placed in a counting vial. The samples were then placed in a Packard Tri-Carb Liquid Scintillation Counter for assay. It was found that the counting efficiency of these samples was 5.5 percent. An aliquot of the water into which the broilers were immersed was taken before each treatment. Having ascertained the specific activity of the chill water and that of the aliquots combusted, the amount of water absorbed or in the case of the skin absorbed or adsorbed, could be determined. The measurements of skin, Pectoralis superficialis A, Pectoralis superficialis B, and
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
prior to carcass treatment to ensure a uniform temperature. The variables of time, temperature, and tissue were measured in regard to water penetration through the skin and into the breast muscles. The birds were placed in the tritiated water with two being removed after two, four, six, and eight hours from the solution for each temperature of 0.56°, 6.11°, and 11.67°C. After removal of each bird from the solution for the designated time at each temperature, a sample of skin and breast muscle was taken for assay. The sample was taken from the treated bird by cutting a square of approximately five centimeters from the breast of the bird being careful to keep the skin and the two breast muscles, the Pectoralis superficialis and Pectoralis profundus, in the proper relationship. After removal, the three tissues were separated and placed in individual plastic bags. To prevent the loss and/or migration of moisture which might have occurred in a slow freezing process, the samples were frozen in a carbon dioxide-acetone mixture. After freezing, the samples were placed in a freezer at —17.78°C. until the assay could be accomplished. A subsample of the skin, Pectoralis superficialis and Pectoralis profundus was taken using a cork borer with a seven millimeter radius. The Pectoralis superficialis was divided into two parts; the first consisted of the core to a depth of five millimeters, which was one half of the thickness of the muscle, the other part consisted of the remaining inner most one half of the muscle. These two parts will be referred to as Pectoralis superficialis A and Pectoralis superficialis B, respectively. These subsamples were weighed and combusted by the technique outlined by Heath (1968). The samples were combusted completely to carbon dioxide and water and the flasks placed in crushed ice-water bath to allow
1935
WATER PENETRATION OF CARCASSES
Pectoralis profundus allowed the quantity as well as the depth of penetration to be measured quantitatively. RESULTS AND DISCUSSION
TABLE 1.—Tritiated water content of the various tissues of the broiler carcass as influenced by time and temperature Tissue Hours Chilled T e m p . CC.) 2 0.56 6.11 11.67 0.56 6.11 11.67 0.56 6.11 11.67 0.56 6.11 11.67
4
6
Skin* 0.1655 0.1863 0.1501 0.1504 0.2469 0.2329 0.2239 0.2211 0.2887 Pectoralis superficialis A* 0.0661 0.0514 0.0613 0.0558 0.1027 0.0876 0.0677 0.0835 0.1807 Pectoralis superficialis B* 0.0209 0.0158 0.0289 0.0132 0.0438 0.0669 0.0120 0.0430 0.0949 Pectoralis profundus* 0.0022 0.0021 0.0046 0.0025 0.0066 0.0078 0.0025 0.0067 0.0121
8 0.2022 0.1815 0.2827 0.0879 0.1579 0.1908 0.0361 0.1082 0.0964 0.0053 0.0161 0.0191
* Values given are milliliters of water per gram of tissue and represent eight determinations.
Skin Pectoralis superficialis A Pectoralis superficialis B Pectoralis profundus
0.2110 0.0995 0.0483 0.0073
53 51 85
* Percent decrease from the next most peripheral tissue.
well as time by temperature and the tissue by time by temperature interaction were found to be significantly (0.05 level of probability) different. The milliliters of water penetration per gram of tissue is shown in Table 2. These are mean values of 96 determinations and indicate the amount of water penetration for each tissue under all conditions of time and temperature. The means decreased from a high of 0.2110 for skin to a low of 0.0073 as was the case for the Pectoralis profundus. When comparing the skin with Pectoralis superficialis A, Pectoralis superficialis B, and Pectoralis profundus, it was found to be highly significant as was Pectoralis superficialis A when compared with Pectoralis superficialis B. Likewise, moisture penetration into the Pectoralis profundus compared with the Pectoralis superficialis A and Pectoralis superficialis B was highly significant. Because of the comparisons made in this analysis, a significant difference between each tissue was apparent. The amount of water penetration decreased as depth of penetration increased. This indicated that as the water moved deeper into the carcass the penetration became more difficult and less absorption took place. The water had to penetrate the skin, traverse five millimeters of the Pectoralis superficialis A, an average depth of 5.43 millimeters through the Pectoralis superficialis B, and into the Pectoralis pro-
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
The purpose of this experiment was to study the depth and amount of water penetration into the breast muscles of the broiler carcass during the chilling process. The effects of time, tissue, and temperature were measured to determine the depth and amount of water penetration into the carcass. These data would also indicate the conditions of time and temperature at which the maximum depth and/or amount of penetration might occur. The tritiated water content of the various tissues as influenced by time and temperature is shown in Table 1. This table gives an overall view of the data obtained from the experiment and indicates that differences did occur. To determine whether the differences were statistically significant an analysis of variance of the factors influencing moisture penetration was used. The analysis indicated that a highly significant (0.01 level of probability) difference was found to exist between the various tissues studied. Temperature as
TABLE 2.—Water penetration of various tissues
1936
J. L. HEATH III,
B. H. DAVIS, R. A. TEEKELL AND A. B. WATTS
TABLE 3.—Water penetration of broiler carcasses after various lime periods lime (hrs.) 2 4 6 8
n2U (ml./gm.) 0.0236 0.0842 0.1013 0.1153
Increase (<&)* increase (/0) 256.78 20.31 13.82
* Percent increase from the time immediately preceding.
TABLE 4.—Water penetration of broiler carcasses as influenced by temperature Temperature (°C.)
H20 (ml./gm.)
Increase* (%)
0.56 6.11 11.67
0.0679 0.0925 0.1141
36.23 23.35
* Percent increase from the temperature immediately preceding.
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
fundus which had an average depth of 8.06 millimeters. The distance the water had to move, remembering it has both positive and negative characteristics, was probably the main reason for the decrease in the amount of water penetration as depth increased. Other factors which may play a role are fat content, interstitial area, concentrations, and membranes. The milliliters of water penetration per gram of tissue for each period of time in the chill water is shown in Table 3. These are mean values for all tissues and temperatures and each mean represents 128 determinations. As time of chilling increased from two to eight hours an increase in the amount of penetration was noted. The greatest increase in the amount of water penetration was found between the two and four hour period with a 256.78 percent increase. These findings agree with the work of Fromm and Monroe (1958), Baker (1959) and Bigbee and Dawson (1963). The analysis of variance indicated no significant differences due to time. Although time of chill approached significance, the interaction between time and temperature might have caused time to be nonsignificant. Because the interaction was significant, it was necessary to use it as an error term and this resulted in a reduction in the sensitivity of the test by increasing the size of the error term and a reduction of the degrees of freedom.
The milliliters of water penetration per gram of tissue as affected by temperature are shown in Table 4. These values indicated an increase in the amount of water penetration was the case as temperature increased from 0.56 to 11.67 degrees C. The analysis of variance indicated that the differences between the temperature means are significant at the 0.05 level of probability. Highly significant differences were found when comparing 0.56 to 6.11 and 11.67 degrees and 6.11 to 11.67 degrees. Comparisons were made and the temperature as it affected the amount of water penetration was discovered to be in a linear fashion. From this analysis a conclusion that the amount of water penetration of the broiler carcass would increase in a linear manner as temperature increased, within the temperatures of this study, can be made. The increased amount of water penetration found in this work due to increased temperature disagrees with the work of Bailey et al. (1948) in which they reported that cut up chicken absorbed more water at 32 °F. than when chilled at 70°F. The comparison between Bailey et al. and this work is not exact. Their work deals with net water absorbed at various temperatures and this research deals with the amount and depth of water penetration at various temperatures. A comparison would be valid because the increased amount of water penetration would logically be accompanied by greater net absorption.
WATER PENETRATION OF CARCASSES
and temperature of the chill water resulted in increased amounts of water penetration. 6. The greatest amount of water penetration occurred in the skin at 11.67°C. after eight hours of chilling. The least amount of water penetration occurred in the Pectoralis profundus at 0.56°C. after two hours of chilling. REFERENCES Bailey, R. L., G. F. Stewart and R. Lowe, 1948. Ice slush cooling of dressed poultry. Refrigerating Engineering, 55: 369-371. Baker, R. C , 1959. Moisture uptake of water cooled poultry carcasses. Poultry Sci. 38: 1186. Bigbee, D. G., and L. E. Dawson, 1963. Some factors that affect change in weight of fresh chilled poultry. 1. Length of chill period, chilling medium and holding temperature. Poultry Sci. 42: 457-462. Brant, A. W., 1963. Chilling poultry. Poultry Processing and Marketing, May: 14-22. Fromm, D., and R. J. Monroe, 1958. Moisture absorption and retension of freshly eviscerated broilers as influenced by holding time in slush ice. Poultry Sci. 37 : 328-331. Heath, J. L. I l l , 1968. Water penetration of broiler carcasses. Masters thesis, Louisiana State University, Baton Rouge, La. Snedecor, G. W., 1956. Statistical Methods. The Iowa State College Press, Ames, Iowa. Wang, C. H., and D. L. Willis, 1965. Radiotracer Methodology in Biological Sciences. Prentice Hall Inc., Englewood Cliffs, New Jersey.
Free, Bound and Total Moisture, and Shear Values of Roasted Turkeys E. 0. ESSARY1 AND MARY K. KORSLUND Department of Poultry Science and Human Nutrition and Foods, Virginia Polytechnic Institute, Blacksburg, Virginia 24061 (Received for publication April 25, 1968)
E
SSARY et al. (1967) reported that the percent free, bound and total moisture of the major pectoralis and biceps 1
Presently in the Department of Food Science and Technology.
femoris muscles in broilers were affected by the starting temperature of water in which birds were placed for cooking. It was also shown that cooking the meat on the bones instead of being free of the bones during cooking also effected the percent free,
Downloaded from http://ps.oxfordjournals.org/ at University of Georgia on June 24, 2015
SUMMARY There has been much evidence to indicate that the amount of water absorbed was influenced by many factors. This experiment was conducted to determine the amount of chill water penetration as well as the depth of penetration as affected by tissue, time and temperature. The results obtained from this study indicate that the following conclusions appear warranted. 1. Water penetrates through the skin, Pectoralis superficialis and into the Pectoralis profundus during the chilling operation. 2. A direct relationship existed between the proximity of the tissue to the chill water and the amount of tritiated water absorbed. 3. The Pectoralis superficialis has a significant decrease in amount of chill water penetration through its own depth, regardless of treatment. 4. As time of chill and temperature of the chill water were increased individually, the amount of water penetration also increased. The amount of water penetration due to increased temperature increased in linear manner through the eight hour time period studied. 5. Simultaneous increases in time of chill
1937