Comparison of Dry and Wet De-Feathering Methods on the Quality Characteristics and Shelf Life of Broiler Carcasses

Year 2023, Volume: 29 Issue: 1, 343 - 351, 31.01.2023

Fatma Yenilmez , Nurten Yılmaz , Ayşen Bulancak , Emine Uruk Mikail Baylan , Ladine Baykal Çelik , Hasan Kutlu

https://doi.org/10.15832/ankutbd.975582

Abstract

In poultry slaughterhouses, carcasses can be contaminated with microorganisms at various points during the slaughtering processes, affecting some quality characteristics and shelf life of chicken meat. The present study was conducted to investigate the effects of different de-feathering methods on the meat quality characteristics and shelf life of broiler chickens. Forty male broilers 42 days of age (Ross 308) were used in the experiment. After slaughtering, they divided into 2 groups and first group was de-feathered by simple dry plucking method (DPM) and the other was a classic wet method (CWM). 5 fillets and 5 drumsticks from each treatment group were analyzed 0, 3, 5, and 7th days of storage time. The water holding capacity (WHC), color, pH and Warner-Bratzler shear force value (W-BSFV) were analyzed for meat quality characteristics of the raw meat samples. Total aerobic mesophilic bacteria, total psychrophilic bacteria, numbers of microorganisms assessed critically for food safety such as coliform bacteria, E. coli, Enterococcus spp. Campylobacter spp. also, the presence of Salmonella spp. in carcasses was determined. The results indicated that the skin colors of the fillets and drumsticks were yellower and the meat color of the drumsticks was darker in the DPM group than CWM. On the other hand, no significant effects of the plucking method were detected on the WHC and W-BSFV of the samples. The pH value of the fillets was higher in CWM group (P<0.01), but there were no differences between the pH values of drumsticks of two groups. The microorganism levels, however, were influenced significantly (P<0.01) by the plucking methods and the storage time. The shelf life of the carcasses was shortened, due to the high microbial load in DPM group. It is concluded that simple DPM may be used by low capacity farms which produce the broilers for consumers who prefer yellow-skinned chicken meat at the expense of reduction in the shelf life due to increased microbial load.

Keywords

Dry feather plucking, Meat quality, Microbial properties, Texture, Water holding capacity

Supporting Institution

Cukurova University Scientific Research Projects Coordination Unit

Project Number

FBA-2016-4945

Thanks

The author would like to thank the Cukurova University Scientific Research Projects Coordination Unit for supporting the project.

References

• Allen C D, Russell S M & Fletcher D L (1997). The relationship of broiler breast meat colour and pH to shelf-line and odor development. Poultry Science 76: 1042-1046
• Anıl N, Tekinşen O C, Doğruer Y, Tufan S, Öğütlü N & Ayar A (1989). Microbiological investigations of poultry slaughtering techniques with dry and wet systems. Eurasian Journal of Veterinary Science 5 (1): 155-165
• Anton P, Avandano A, Bailey R, Bilgili S, Canela L, Corzo A, Francher B, Frenc N, Nicholson D, Pearson D, Rossi L, Thomson A & Thomson S (2019). Breast muscle myopathies (BMM). Aviagen Meat Quality Working Group, Huntsville, Alabama, USA
• Barbut S (1993). Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International 26: 39-43
• Barbut S (1997). Problem of pale soft exudative meat in broiler chickens. British Poultry Science 38: 355-358
• Buhr R J, Walker J M, Bourassa D V, Caudill A B, Kiepper B H & Zhuang H (2014). Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield. Poultry Science93: 1534-1541
• Castellini C, Dal Bosco A, Bernardini M & Cyril H W (1998). Effect of dietary vitamin E on the oxidative stability of raw and cooked meat. Meat Science 50(2): 153-161 Dickens J A, Buhr R J & Cason J A (1999). Subcutaneous temperature profile, skin appearance, and picking efficiency of immersion and spray scalded broiler carcasses. Poultry Science 78: 595-599
• Elliott R P & Heiniger P K (1965). Improved temperature-gradient incubator and the maximal growth temperature and heat resistance of salmonella. Applied Microbiology 13: 73-76
• Erol I (2007). Gıda Hijyeni ve Mikrobiyolojis. Positive Printing, Ankara
• Fletcher D L (2002). Poultry meat quality. World’s Poultry Science Journal 58: 131-145
• Garcia R G, Freitas L D, Schwingel A W, Farias R M, Caldara F R, Gabriel A M A, Graciano J D, Komiyama C M & Almeida Paz I C L (2010). Incidence and physical properties of PSE chicken meat in a commercial processing plant. Brazilian Journal of Poultry Science 12 (4): 233-237
• GSO 150-1(E) (2013). Expiry date for food products. Retrieved in March, 23, 2021 from https://www.tarimorman.gov.tr/GKGM/Belgeler/Veteriner%20Hizmetleri/hayvanSinirKontrol/SuudiArabistan_Mevzuat%C4%B1/Gida_Urunleri_icin_Son_Kullanma_Tarihi.pdf
• Heath J L & Thomas O P (1973). The xanthophyll content and color of broiler skin after scalding. Poultry Science 52: 967-971
• Heath J L & Thomas O P (1974). The effect of scalding conditions on the xanthophyll content and color of broiler skin. Poultry Science 53: 1880-1885
• Hunt M C, Acton J C, Benedict R C, Calkins C R, Cornforth D P, Jeremiah L E, Olson D G, Salm C P, Savell J V & Shivas S D (1991). Guidelines for meat color evaluation. Published by American Meat Sci. Assoc. and National Live Stock and Meat Board, Chicago, Illinois
• Karaoglu M, Aksu M İ, Eser N, Macit M & Durdağ H (2006). pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages. Asian-Australasian Journal of Animal Sciences 19 (4): 605-610
• Kralik G, Djurkin I, Kralik Z, Skrtic Z & Radisiz Z (2014). Quality indicators of broiler breast meat in relation to colour. Animal Science Papers and Reports 32 (2): 173-178
• Mir N A, Rafiq A, Kumar F, Singh V & Shukla V (2017). Determinants of broiler chicken meat quality and factors affecting them: a review. The Journal of Food Science and Technology 54 (10): 2997-3009
• Morshedy A E M A & Sallam K I (2009). Improving the microbial quality and shelf life of chicken carcasses by trisodium phosphate and lactic acid dipping. International Journal of Poultry Science 8 (7): 645-650
• Nychas G J E, Skandamis P N, Tassou C C & Koutsoumanis K P (2008). Meat spoilage during distribution. Meat science 78: 77-89
• Petracci M, Betti M, Bianchi M & Cavani C (2004). Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science 83 (12): 2086-2092
• Perez-Vendrell A M, Hernandez J M, Llaurado L, Schierle J & Brufau J (2001). Influence of source and ratio of xanthophylls pigments on broiler chicken pigmentation and performance. Poultry Science 80: 320-326
• Perez-Arnedo I & Gonzalez-Fandos E (2019). Prevalence of Campylobacter spp. In poultry in three Spanish farms, a slaughterhouse and a further processing plant. Foods 8 (3): 111
• Qiao M, Fletcher D L, Smith D P & Northcutt J K (2001). The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity. Poultry Science 80: 676-680
• Riggs P, Willis K & Ludlow R (2011). Keeping chickens for dummies. A John Wiley and Sons Ltd. Publication, Chichester, West Sussex, ENGLAND
• Rivera-Perez W, Barquero-Calvo E & Zamora-Sanabrıa R (2014). Salmonella contamination risk points in broiler carcasses during slaughter line processing. Journal of Food Protection 77 (12): 2031-2034
• Rouger A, Tresse O & Zagorec M (2017). Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms 5 (3): 50
• SAS (2004). User’s Guide, Version 9.1 Edition, SAS Inst. Inc., USA
• Yang C C & Chen T C (1993). Effects of refrigerated storage, pH, adjustment, and marinade on color of raw and microwave cooked chicken meat. Poultry Science 72: 355-362