Poultry slaughter

Application of flake ice in poultry slaughter

The application of flake ice in poultry slaughter is mainly reflected in controlling water temperature through precooling, inhibiting the growth and reproduction of microorganisms, and weakening the activity of animal enzymes, which is conducive to maintaining moisture, improving meat texture and improving food quality.

The water temperature in the poultry slaughtering spiral precooling tank should be controlled at 0℃-4℃. Simply cooling the pre-cooling water with a chiller cannot meet national requirements, so a large amount of ice must be added to the pre-cooling tank to control the water temperature during the actual production process. In addition, in the modern poultry processing (especially broiler processing) process, ice must be added to the carcass pre-cooling process to ensure that the carcass core temperature reaches the requirement of about 10ºC to ensure the color of the poultry carcass and the taste of the meat. Taking broilers as an example, its process includes a pre-cooling process, and ice is added to control the water temperature to achieve the purpose of maintaining the freshness and quality of the meat.