This study evaluated the effect of different chilling methods on processing and sen­sory properties, including color, moisture pickup, cooking yield, cooking loss, tenderness, marination uptake, and retention on broiler carcasses (n = 40; Ross-308). Live weight and hot carcass weight were documented. Air (2 ± 2 °C, air velocity 0.5 m/sec, relative humidity 90 %) or immersion chilling (2 ± 2 °C) was performed until a core temperature of 4 °C was attained. Carcasses were re-weighed, so as to calculate moisture uptake or loss. Then the carcass was deboned. Fillets were marinated in a vacuum tumbler for 10 minutes at 4 ˚C with 20 % w/w of saline containing 3 % NaCl. Marination uptake was measured and remaining samples were overwrapped and stored in a display chiller for 24 h to estimate marination retention. Samples were then cooked to 72 °C core temperature. For the estimation of tenderness, the Warner-Bratzler shear force method was used.
Carcasses lost 2.84 ± 0.24 % of the prechill weight in air chilling while in water ­immersion chilling, moisture uptake was 4.14 ± 0.46 %. In air chilling, breast color was significantly darker, redder, and more yellow in comparison to immersion chilling. ­Marinade pickup and marinade retention were high in air chilling. Cooking yield, loss and tenderness were not affected by the chilling method.