• Journal of Animal Science and Technology
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• v.64 no.3
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

• Korean Journal of Poultry Science
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• v.13 no.1
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• pp.41-48
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• 1986

In order to investigate the storage period of packed chicken meat in relation to the bacterial contamination of each processing part, a special grade poultry processing plant located at Dongdoochun-City, Gyeonggi-Do, was surveyed mainly in point of sanitary conditions. The results are summarized as follows. 1. processing room near reception and packing room next to shipping area showed the highest bacterial counts in air. 2. Equipments and instruments for slaughtering also showed a high degree of bacterial contamination even before the operation. This finding suggested that the possibility of the bacterial contamination of carcasses through equipments and instruments would be high, if the continuous sanitary control measures are not properly taken. 3. The bacterial count of scalding water was 3${\times}$10$\^$7/ for standard plate count and 4${\times}$10$\^$5/ for most probable number of coliform bacteria at 1 hour after the start of operation. These values were maintained until the completion of processing. 4. At the ending of chilling process, the bacterial counts of chilling water were 3.3 ${\times}$10$^4$ and 3.0${\times}$10$^3$for standard plate count, when the volume of water used per bird were 21 and 51, respectively. Bacterial contamination was further decreased about 10$\^$-3/-10$\^$-4/ times as the effective chlorine concentration in chilling water was maintained about 50 ppm. 5. An average standard plate count of the residual water In abdominal cavity of carcasses was 3.9${\times}$10$^4$immediate after chilling, however, it increased to 4.7${\times}$10$\^$7/ when the carcasses were packed and stored for 10 days at 4$^{\circ}C$. off-odour development was observed as the bacterial count was not less than 10$\^$6//$m\ell$ of the residual water of the packed carcasses. Data indicated that if the standard plate count of the residual water in abdominal cavity of carcasses was not less than l0$^4$immediate after chilling, the packed chicken meat would not be stored longer than 5 days at 4$^{\circ}C$.

• Journal of Advanced Marine Engineering and Technology
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• v.31 no.5
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• pp.543-551
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• 2007

The performance characteristics of water-chilling heat pump using $CO_2$ with respect to variation of inlet temperature and mass flow rate of secondary fluid was investigated experimentally. An experimental apparatus is consisted of a compressor, a gas cooler, an expansion valve, an evaporator and a liquid receiver. All heat exchangers used in the test rig are counter-flow-type heat exchangers with concentric dual tubes, which ate made of copper. The gas cooler and the evaporator consist of 6 and 4 straight sections respectively arranged in parallel, each has 2.4 m length. The experimental results were summarized as the followings : As inlet temperature of secondary fluid in the gas cooler increases from $10^{\circ}C$ to $40^{\circ}C$, the compressor work, heating capacity and heating COP were varied to 37.8%, -13%, -35.9%, respectively. The heating capacity, compressor work, heating COP were turned into 23.3%, 6.42%, 13.1%, respectively when ass flow rate of secondary fluid in the evaporator increases from 70 g/s to 150 g/s. The above tendency is similar with performance variation with respect to temperature variation of secondary fluid in the conventional vapor compression cycle.

• Journal of Advanced Marine Engineering and Technology
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• v.31 no.5
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• pp.558-566
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• 2007

The performance characteristics of water-chilling heat pump using $CO_2$ with respect to variation of refrigerant charge amount was investigated experimentally. An experimental apparatus is consisted of a compressor, a gas cooler, an expansion valve, an evaporator and a liquid receiver. All heat exchangers used in the test rig are counter-flow-type heat exchangers with concentric dual tubes, which are made of copper. The gas cooler and the evaporator consist of 6 and 4 straight sections respectively arranged in parallel, each has 2400 mm length. The experimental results summarize as the followings : As the refrigerant charge ratio of $CO_2$ heat pump system increases, the discharge pressure and compressor ratio increases, but mass flow rate of refrigerant decreases. Also the compressor work increases with the increase of refrigerant charge ratio. However, the heating and cooling capacity of $CO_2$ heat pump decreases as the refrigerant charge ratio increases. The maximum heating COP of $CO_2$ heat pump system presented at 0.25 refrigerant charge ratio. It is possible to confirm the optimum charge ratio of $CO_2$ heat pump system by the viewpoint of heating COP.

• Proceedings of the Korean Society of Crop Science Conference
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• 1987.06a
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• pp.12-13
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• 1987

• Journal of Environmental Health Sciences
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• v.22 no.1
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• pp.45-50
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• 1996

The application of HACCP system, which was adopted by Codex Alimentarius Committee for the safe meat and poultry production, is one of the urgent task for competing in the world trade markets. But there have been no useful analytical studies to identify the causes of contamination in the poultry meat processing plants in Korea. This study was conducted to investigate the potential hazards during the operations by the microbiological examination for the poultry meat processing plant (20,000 birds capacity a day) located in Kangwon province. In spite of air contamination of work places, it may not directly affect the surface contamination of poultry meats. But the risk of Campylobacter jejuni/coli contamination was high. The number of total count was decreased about ten times, but remarkable changes of microbial contamination could not be recognized in each procedure during the operations. The washing water was already contaminated as much as $10^{3-6}CFU/ml$ in SPC before the operations. It means that to keep water tanks hygienic is a primary step to prevent the occurrences of microbial contamination. The overflow and recirculation of water in scalding, washing, and chilling was aslo an important factor for a hygienic control. Based on this study, the followings could be regarded as an important factors for hygenic control in the poultry slaughtering plants on a small scale. The temperature of water used for scalding should be constantly maintained on a required temperature, and the overflow rate of 1~1.5 liter per bird. The carcass surface and the body cavity should be washed thoroughly and the cross-contamination due to facilities, workers, and tools should be prevented. The chilling water sholud be maintained under 5$\circ$C of temperature with ice and overflow, and residual chlorine level of 50 ppm.

• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.47-68
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• 1988

This study was conducted to define the optimal conditions for embryo growth during seed stratification and for breaking dormancy as well as seed germination of stratified ginseng seeds. The experiments were also carried out to detect some materials which were expected to induce seed dormancy in the ginseng seeds. The results summarized as follows; 1. The growth of embryo during seed stratification was significantly inhibited by the existence of endocarp. The fastest embryo growth was resulted at $15^{\circ}C$ and an estimated optimal temperature for embryo growth was about $18^{\circ}C$. 2. There was no significant difference between the embryo growth and germination ratio of ginseng seeds which were sown in seed bed at Aug-5 without seed stratification and that of artificial seed stratification. 3. Embryo growth and germination ratio was significantly inhibited by high temperature treatment at $30^{\circ}C$ for 24 hours or respiration stress by immersing seeds in water for 10 days or more. 4. When the seed stratification was started at $10^{\circ}C$, growth of embryo in the ginseng seeds were almost stopped. But, when the seeds were stratified first at $20^{\circ}C$ for 50 days and next at $10^{\circ}C$ for 50 days, the embryo growth was significantly promoted compared with the embryo growth in the seeds which were stratified at $20^{\circ}C$ for 100 days. 5. The successive embryo growth after seed stratification was significantly accelerated at $10^{\circ}C$ but the seeds chilled at $5^{\circ}C$ for 100 days were resulted in the highest germination ratio as well as the shortest days for germination. 6. The successive embryo growth during chilling treatment and seed germination were significantly inhibited by immersing seeds in water just before chilling treatment or during chilling treatment and by interruption of chilling treatment with raising temperature to $20^{\circ}C$ for 20 days during chilling treatment. 7. The germination ratio of ginseng seeds which finished chilling treatment was highest at $10^{\circ}C$ and 62.5% was the estimated soil moisture for the best germination of ginseng seeds. The ginseng seeds were found to require high amount of oxygen for germination. 8. Only water soluble material in homogenized ginseng seeds showed a significant inhibiting effect on the seed germination of sesame, millet and soybean. Water soluble material dissolved from undehisced ginseng seeds showed stronger inhibiting effect on the seedling growth of sesame than material from dehisced ginseng seeds. Extraction temperature did not influence the inhibiting effect of the material dissolved from ginseng seeds on the seedling growth of sesame. 9. Water soluble materials dissolved from the berry pulps, leaves, fresh roots and dried roots also showed a significant inhibiting effect on the seedling growth of sesame. 10. Water soluble materials dissolved from the ginseng seeds, leaves and fresh roots showed a significant inhibiting effect on the germination of true fungi and the growth of spawn but the growth of phytopathogenic bacteria was not. 11. Among the water soluble materials dissolved from ginseng seeds, the materials of low molecular weight less than 3,000 were resulted a significant inhibiting effect on the seedling growth of sesame and the materials of high molecular weight also showed an inhibiting effect.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.560-566
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• 2010

In this study, the effects of the chilling process after thawing on pork quality were investigated by comparing the physiochemical properties and palatability of the samples just after thawing(0-TP) and the other chilled at $2^{\circ}C$ for two days after thawing (2-TP). The samples used for this study were obtained from vacuum packaged frozen loin from crossbred black pigs reared on Jeju island, and frozen at $-20^{\circ}C$ for 1 month and 12 months, and then thawing them at $4^{\circ}C$ for 20 hours. In the case of loin that was thawed after freezing for 1 month, 2-TP showed a higher water holding capacity and myofibril fragmentation index, lower hardness and chewiness, as well as better juiciness and palatability than 0-TP. However, effects of chilling after thawing were not significant in the case of loin that had been frozen for 12 months.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.763-768
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• 2012

This study has been performed to measure the prevalence and microbial flora on chicken slaughtering as well as the processing process from the months of October to November. Whole-chicken rinsing technique was used in order to analyze the incidence of microorganisms on chicken carcass at the stage before chilling (after evisceration), after chilling and after cutting. The swab technique was used on processing the processed samples, such as working plates and cutting knives. Brine and cooling water from four cooling tubs were taken from each processing processes and were used as samples. Furthermore, the matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. Of the tested samples and processes, brine ($4.50{\pm}0.64$ Log CFU/mL) and chicken carcass before chilling ($4.15{\pm}0.46$ Log CFU/mL) showed the highest population of microorganisms; the predominant microbial flora of them were Moellerella wisconsensis (54.84%), a member of the Enterobacteriaceae family, and Escherichia coli (60.36%), respectively. However, the predominant microbial flora of cut carcass was changed to Staphylococcus aureus (27.32%), which is a kind of pathogenic microorganism that can cause a food-borne illness. Therefore, the slaughtering and processing procedure of chicken are needed to be controlled more hygienically.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.1-8
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• 2010

This study was conducted to investigate effect of low temperature and ripeness stages on fruit quality of chilli pepper (cv. Nockgwang) during storage at 5, 7, and $10^{\circ}C$. Fruits at three ripeness stages were selected based on uniform fruit size and three maturities on peel color: S1 (fully developed fruit just before the onset of ripening), S2 (fruits in the onset of color change), and S3 (fruits in completely red in color). Lower temperature attributed to increase fruit weight loss (WL) and WL was higher in S2 than the other ripeness stages. The highest respiration rate and ethylene production was found at S2 fruit while those of fruit in green and red showed similar and remained lower level during storage. Electrolyte leakage (EL) was higher as storage temperature decreased. After 28 d storage, EL rates of fruits at $5^{\circ}C$ were 43, 36, and 17% in S1, S2, and S3 while those at $10^{\circ}C$ were 17, 19, and 14%, respectively. These results show that chilli pepper fruits are tended to lose more water at lower temperature partially associated with increased EL. Thus, threshold storage temperature must be considered for avoiding chilling during storage and for extending the storage life of fresh pepper fruits.