Meat&Poultry - March 2013 - (Page 66)

Tools of the Trade Photo courtesy of JBT FoodTech COOL BIRDS A s demand for fresh poultry con- tures an air-chill system that includes ers, processors are looking for chilling three different cooling chambers, with systems that improve the quality, func- a single chilling line engineered to pre- tionality, safety and shelf-life of fi n- vent cross-contamination from birds ished products in a way that also en- up on higher tracks that may drip onto sures their own efficient production. lower racks. The slow air -chilling pro- There have been improvements meatpoultry@sosland.com Pa. Its newer processing facility fea- ers, foodservice operators and retail- BY LYNN PETRAK ers is Bell & Evans, Fredericksburg, tinues to grow among consum- Chilling plays a key role in poultry processing cess is designed to tenderize the birds across the board in poultry-chilling and help them retain moisture. systems, including chilling of carcasses and chilling of further processed Processed poultry and portioned products. Air chilling for further-processed For broilers, carcass chilling can poultry can be done in many ways. be done via air chilling or immer- According to Andrew Knowles, freez- sion chilling in chlorinated ice wa- er sales support manager for San- ter, after slaughter and evisceration. dusky, Ohio-based JBT FoodTech, fresh poultry and frozen poultry. And At this point, immersion chilling re- mechanical air chilling, accomplished while processors are targeting chill- mains more common than air chilling by using a spiral or impingement tun- ing, most processors accomplish this to bring post-slaughter broilers back nel, offers efficiency from a cost and by establishing a small amount of fro- to the desired temperature, although product perspective. zen crust on the product surface,” he Linde North America’s hygienic combo chiller replaces manual handling. many organic/natural companies and Knowles points out that contact explains, adding that the light crust smaller processors promote the unique crust freezing, especially when com- frozen layer helps improve quality and characteristics and freshness of their bined with mechanical air-chilling so- extend freshness, while better manag- air chilled products. lutions, offers benefits associated with ing dehydration and drip loss. One processor that touts its air Knowles also emphasizes the grow- chilling method directly to consum- 66 chilled and frozen products. “There is a large market need for both chilled, ing importance of versatility among • Meat&Poultry • March 2013 • www.MeatPoultry.com http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - March 2013

Meat&Poultry - March 2013
Table of Contents
Commentary - Food-safety déjà vu
Business Notes - Vilsack details sequester impact on meat industry
More horse meat detected in European products
Smithfield, Kansas City Sausage form jv
Tyson addresses plant closure, acquisitions
Sanderson to build poultry complex in Texas
USDA expected to OK horse-slaughter plant
Washington - Consequences of inspection cuts
Top 100 - This year's Top 100 ranking reflects the industry's evolution during challenging times
Corporate Citizenship - Sustainability-driven
Small Business Matters - Aiming to please
Ingredient Solutions - Accent on adventure
Pork Processing - Hog ties
Tools of the Trade - Cool Birds
Packaging Solutions - MAP mindsets
Show Preview - Worldwide welcome
From the Corral - Slow and steady improvements
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

Meat&Poultry - March 2013

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