탕침 온도에 따른 닭고기의 저장성 및 품질 변화

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b^* value) of skin decreased at high scalding temperature (65~67℃) and WHC (water bolding capacity) increased from 67.04% at low temperature (53~55℃) to 69.26% at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70 kg/0.5 inch2 to 2.54 kg/0.5 inch² as the scalding temperature increased (p1cm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b^* value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.