Effect of chilling methods on qualities of frozen cooked chicken product

Name: Kotchanun Sawaengsuksant

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2019

Classification :.LCCS: TX556.P9

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses

LCSH: Frozen poultry

LCSH: Frozen chicken

LCSH: Meat -- Quality

LCSH: Poultry industry -- Thailand

Abstract: Chilling is a critical step in poultry processing to reduce the carcass temperature. Poultry industry has faced the non-uniformity product problem when air-chilled and combine-chilled meat have been processed together in the same processing line. The objective of this work was to evaluate the difference in yields, qualities and economic cost between chickens chilled by air chilling and combined chilling methods. The result showed that air-chilled meat was darker color than combine-chilled meat in raw meat but slightly higher lightness in frozen cooked product. The hardness of raw air-chilled meat was higher than combine-chilled meat but in processing, products prepared from combine-chilled meat had higher hardness which could be linked with the occurrence of partial protein denaturation by mechanical force during chilling in the water tanks. Air-chilled product had softer texture and higher hedonic score compared with combine-chilled product which could be concluded that panelists like softer texture product. Air-chilled product also had softer texture in acid and alkaline marinated. Yield of air-chilled product was approximately 2% higher than combine-chilled product in processing plant. Overall results showed that air-chilled product provided better meat qualities and products yield than combine-chilled product although the estimate production cost of air-chilled meat was slightly higher. Thus, air chilling method is more recommended for processing plant due to higher qualities and yields, lower labor cost and environment friendly. Based on our overall results we recommended to separate two different chilling methods of raw material before processed and adjust weight specification range of air-chilled product to 66-77 g which could reduce the rejection rate approximately 12%.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Kanitha Vangnai

Role: Thesis Advisor

Name: Weerachet Jittanit

Role: Thesis CO-Advisor

Created: 2019

Modified: 2025-07-04

Issued: 2025-07-04

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2562/kotchanun-saw-all.pdf

CallNumber: TX556.P9 .K68

eng

Spatial: Thailand

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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