Studies on the physico-chemical and microbiological quality of immersion chilled broiler cut up parts treated with certain additives

A study was conducted to improve the quality of broiler leg and breast cuts during immersion chilling. Treatment of cuts with tetrasodlum pyrophosphate and sodium chloride (T₁) in chill water significantly (P<0.05) improved WHC and shear force value when compared to the cuts treated with lactic acid and potassium sorbate (T₂) and control group. Moisture per cent was significantly higher (P<0.05) in T₁ group in both the cuts when compared to T₂ and control group. The ash per cent was higher in T₁ group than that of control group. The protein and fat per cent did not vary among the samples of different groups. Both T₂ and T₁ groups showed improved microbiological status and extended the shelf life by 5 and 2 days, respectively when held at 4±1°C in comparison to the control group.