MSP MAGAZINE Issue 45

NEWS
which product should be chilled.
This is often only a few degrees
above freezing point. In multi-tier
systems, the necessary evaporator/
fan assemblies are often installed
above the top tier. Use of the correct
technology ensures that the correct
volume of cooling air at the correct
temperature is blown at the correct
angle over and round each carcass.
ADVANCED MOISTENING
TECHNIQUES
It is also important to ensure
that product does not dry out
too much, as yield will be lost
unnecessarily. One example of
technology developed to prevent
this is DownFlow+ from Marel. A
DownFlow+ tunnel has moisturizing
cabinets at fixed intervals through
the process. These can apply a
thin film of moisture to all internal
and external surfaces or to internal
or external surfaces only. The
number and mix of these cabinets
will depend on the characteristics
required for the end product. Some
markets prefer a wetter product;
others a drier product. Depending
on the amount of moisture used,
processing management will also
be able to influence product color
and in-pack presentation.
“None would want to turn the clock
back!”
MATURATION FOR TOP
QUALITY BREAST FILLET
As markets develop, increasing
quantities of product are cut and
deboned. Breast fillet is particularly
popular in North America, Europe
and Oceania. This must, however,
be tender and not be stringy or
chewy. To avoid stringiness and
chewiness, carcasses should have
been matured for a period of time,
a process which was traditionally
done off-line. Carcasses were kept
in chilled storage for a number of
hours before being cut up. Marel
offers a process, now widely used,
which allows maturation in-line.
The process uses a combination
of electrical stimulation in the
defeathering department and a two
stage maturation chiller.
In the first short stage products
are chilled rapidly by very cold air
circulated at high velocity to inhibit
the growth of bacteria. Moisture
is applied to all inside and outside
surfaces to help chilling and
to keep any weight loss to a minimum.
In the second much longer
stage products are chilled slowly
using less cold air at lower velocities.
This speeds up the proteolytic
breakdown necessary for maturation
and a tender breast fillet.
PRECISE MANAGEMENT
AND CONTROL
The air chilling techniques described
above allow chilling and maturation
to be managed in a way impossible
in an immersion chill environment.
Water content, color and tenderness
can be precisely controlled guaranteeing
the consumer a top quality,
consistent end product.
NO TURNING THE CLOCK BACK
Many European markets moved
from water-chilled deep frozen
chicken to air-chilled fresh chicken
many years ago. Other markets
including Canada, Australia and
New Zealand follow the European
example. Even in the USA, airchilled
poultry is becoming more
popular.
When consumers are offered airchilled
fresh product, they invariably
quote the same reasons for
preferring it. Chilled fresh chicken
can be presented in many attractive
ways. What is attractive to the eye
is tasty to the palate! Precise labeling
showing an exact “use by” date,
usually within a few days, indicates
that product has been recently processed.
Deep frozen chicken could
have been produced weeks ago if
not longer. In short, consumers feel
that they are buying a higher quality
product, for which they are prepared
to pay extra.
Experience has shown that those
markets, which have made the
move from off-line water-chilling to
in-line air chilling, have no regrets.
None would want to turn the clock
back!
 marel.com/poultry
22 | AUGUST/SEPTEMBER 2020 | MSP Magazine