Source: Michael Fielding,MEATINGPLACE, 12/16/11


Crust freezing raw poultry does not result in a significant reduction in bacteria counts compared with fresh and completely frozen treatments. This, according to the results of a research project by USPOULTRY and the USPOULTRY Foundation.

The project – “Blast Surface Freezing to Eliminate Spoilage Bacteria, E. coli and Salmonella on Packaged Meat” – was conducted at Clemson University to determine the survival of E. coli and Salmonella on the surface of raw poultry products following crust freezing.

Researchers studied the survival rates of E. coli and Salmonella on the surface of raw poultry products following crust freezing to determine shelf life of breast meat with and without skin. The bacteria were injected into raw chicken breast and allowed to attach. Live cells then were recovered after exposure to surface freezing for comparison with bacteria on meat that was only refrigerated or completely frozen.

Since bacteria in processing plants are often exposed to low temperatures, both cold-shocked and normal temperature bacteria were injected into samples. No differences were found between cold-shocked or non-shocked bacteria on products that were crust or completely frozen. Crust freezing also did not increase shelf life or effect color and tenderness of raw chicken breast.

For a detailed summary, click here.
 

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