Method of Injection of an Antimicrobial Composition for Rapid Cooling of Poultry During Processing
A method for rapidly cooling poultry carcasses during processing by injecting the carcasses with a composition including water and an antimicrobial agent. The composition may be in slush ice form or liquid form. The antimicrobial agent, such as peroxide, plays a critical role in this method. The antimicrobial agent serves to lower the freezing point of the chilled water of the composition below 32 degrees F., which allows greater heat exchange when the chilled water composition is injected into the warm interior of the carcasses. The antimicrobial agent also prevents bacterial contamination of the carcasses as a result of the possible transfer of bacteria from the exterior surface of the carcasses into the interior of the carcasses during injection.
1 . A method for rapid cooling of poultry, comprising the step of injecting a poultry carcass with a composition, wherein said composition comprises water and an antimicrobial agent.
2 . The method of claim 1 , wherein said composition is in a liquid form.
3 . The method of claim 1 , wherein said composition is slush ice.
4 . The method of claim 1 , wherein said antimicrobial agent is peroxide.
5 . The method of claim 1 , wherein said a temperature of said composition is less than 32° F.
6 . The method of claim 1 , wherein prior to said injection step, said poultry carcass is introduced into a poultry chiller.
7 . The method of claim 6 , wherein said poultry chiller is an auger chiller.
8 . The method of claim 1 , wherein subsequent to said injection step, said poultry carcass is introduced into a poultry chiller.
9 . The method of claim 8 , wherein said poultry chiller is an auger chiller.