• 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.

• Korean Journal of Agricultural Science
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• v.41 no.1
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• pp.35-40
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• 2014

This study was carried out to evaluate the Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka and to identify the risk factors for Salmonella contamination at retail chicken meat outlets. Fifteen retail chicken meat outlets in Kandy area were randomly selected. Pre-tested questionnaires were used to collect data for identifying risk factors of Salmonella cross contamination at retail outlets and swab samples from meat contact surfaces/utensils were obtained. Out of 57 swab samples collected from meat contact surfaces/utensils, the overall prevalence of Salmonella cross contamination was 21%. Weighing scale (33%), meat containing trays/buckets (27%) and cutting board (25%) showed the highest percentage of Salmonella prevalence whereas knife and showcase showed relatively low percentages, 14% and 9%, respectively. Retail chicken outlets with slaughtering facilities had a significantly higher prevalence of Salmonella cross contamination than those without slaughtering facilities. This higher rate of Salmonella cross contamination at retail chicken meat outlets could be attributed to lack of proper cold chains and minimal facilities, and poor level of hygiene in those outlets.

• Journal of the Korean Applied Science and Technology
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• v.33 no.3
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• pp.575-586
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• 2016

An experiment was carried out to determine the effect of cooling water treatment with ionized calcium on calcium content, extending the shelf-life and quality of fresh chicken meat in poultry slaughtering process. The subjects were divided into four groups: control (0% without ionized calcium) and treatment groups (0.5, 0.7, 0.9% ionized calcium). The results indicated that the cooling water treatment with ionized calcium exhibited the bacterial counts of $10^5CFU/cm^2$ in surface of chicken meat, and maintained the quality of fresh chicken meat with extending the shelf-life above seven days when compared with that of control group. The results found that the cooling water treatment with ionized calcium could produce the calcium enrichment of chicken meat as nine times higher in calcium content of chicken meat when compared with that of control group. pH, water holding capacity, TBARS (MDA mg/kg) in chicken meat via the cooling water treatment with ionized calcium showed 6.4, above 50, below 0.10, respectively, with preventing the oxidation of unsaturated fatty acids. Lightness ($L^*$) as a chicken meat color, shear force indicated above 60, below $1.70kg/0.5inch^2$, respectively.

• Korean Journal of Poultry Science
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• v.35 no.4
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• pp.327-333
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• 2009

In Korea chicken meat price is not determined in the auction markets, but it is artificially calculated using the live chicken price of one day before, transporting cost, converting rate of live chicken into carcass, and slaughtering cost. This calculated price is published through the mass media and used as the base for chicken meat transaction. By the way, since 85% of the Korean broiler industry is composed by the integrated system, the live chicken price is nothing to do with ex-factory price of chicken meat produced by the integrators. Under this pricing system, when we estimate the margin of the chicken meat through the marketing process, the margin of the integrator is fluctuated by the live chicken price of one day before, which is nothing to do with integrators; When the live chicken price is low, the margin of the integrators is low, but the margin of the selling agencies' is relatively high. On the contrast, when the live chicken price is high, the margin of the integrators is high, but the selling agencies' margin will be relatively low, because consumer's price could not be increased in parallel with increase of the live chicken price. Accordingly, the ex-factory price of chicken meat determined using the production cost of live chicken and slaughtering cost of the integrator by adding resonable margin of the integrator should be determined and published, so that it could be used for chicken meat transaction. In Japan the Zen-Noh Chicken Foods Corporation announce the ideal piece of chicken every morning, and all the transactions of the chicken meat will be determined based on this price. In Korea, it will be desirable to make bench marking from Japanese case, in other words the NH could announce the ideal price of chicken meat every morning, so that it would be the base price of chicken meat transaction. Even though the market share of the NH is less than 5%, its publicity should be accepted, since it is a subsidiary of the National Agricultural Cooperative Federation of Korea.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.335-341
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• 2004

This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (10$\^$4/ CFU/mL) than those of large scale slaughterhouse (10$\^$5/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10$^2$-10$^4$ CFU/mL) than those of large scale slaughterhouse (10$\^$-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (10$\^$5/ CFU/mL after evisceration, 10$^4$ CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10$^2$ in autumn time and 10$^3$ CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.

• Korean Journal of Poultry Science
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• v.45 no.1
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• pp.41-51
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• 2018

Recently, the Korean government has been trying to conserve the genetic resources of native chicken. Although the production aspect is important, consumers should also value the native chicken in order for this market to grow. As certification systems are used to inform consumers about the value of a product, this study aims to investigate certification systems for chicken in France. Two regions were selected: Alsace and Bresse. We conducted a value-chain analysis of activities related to native chicken in each of these two regions, including hatching, breeding, slaughtering and processing, distributing, and marketing activities. We found that various certification systems were used not only to inform consumers about the value of the native chicken but also to protect biodiversity. Also, geographical indication, one kind of certification system, was utilized to establish higher quality based on the characteristics of each region. Implications pertinent to a domestic certification system for Korean native chickens were suggested.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.813-823
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• 2016

The purpose of this study was to investigate the effects of ionized calcium treatment on total bacterial cross-contamination of chicken carcass surface in the slaughtering process. The growth of Escherichia coli was strongly inhibited in a medium prepared by using a 0.5% ionized calcium solution. The total bacterial cross-contamination of chicken carcass surface and the scalding water was significantly increased as the number of scalding was increased (p<0.05). The total bacterial cross-contamination of chicken carcass surface reached a plateau without a further increase as scalding was performed consecutively for 10 or more times. The total bacterial cross-contamination of the scalding water was significantly increased as the number of scalding was increased (p<0.05). The total bacterial cross-contamination of chicken carcass surface of the chickens raised on a floor type farm was significantly higher than that of the chickens raised in a battery cages (p<0.05). The total bacterial cross-contamination of chicken carcass surface of the chickens raised on a floor type farm was significantly lower in the 0.5% ionized calcium solution treatment group than in the control group (p<0.05).

• Mycobiology
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• v.30 no.1
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• pp.5-12
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• 2002

A total of 100 samples of chicken-viscera were collected from different poultry-slaughtering houses in Austria;(20 samples of each of gizzard, heart, intestine, liver and spleen). Intestine and gizzard were heavy contaminated with moulds than other examined visceral organs($4.4{\times}10^5$ and $2.6{\times}10^4$ colonies/1g of the samples, respectively). Fungal contamination was not detected in all samples of heart and spleen. Eighty-five mould isolates were collected from the examined samples, the majority of isolates belonging to Aspergillus glaucus group(20.0%) and Trichoderma(14.1%). These isolates comprised 15 species belonging to 9 genera. Members of Aspergillus glaucus(telomorph: Eurotium) group and Trichoderma were further confirmed their identification using random amplified polymorphic DNA-polymerase chain reaction(RAPD-PCR) technique.

• Food Science and Preservation
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• v.20 no.3
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• pp.435-439
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• 2013

As byproducts of chicken slaughtering, chicken feathers are produced and mostly discarded without proper treatment, which results in serious environment pollution. Therefore, the appropriate treatment and utilization of chicken feathers are needed. In particular, chicken feathers can be used as protein sources for the preparation of protein hydrolysates, considering that chicken feathers have a large amount of proteins. In this study, chicken feather protein hydrolysates were prepared and their iron-binding peptides were isolated. Chicken feather protein was extracted from feathers of slaughtered chicken, and its hydrolysates were prepared via hydrolysis with Flavourzyme for 8 h. Then the chicken feather protein hydrolysates were ultra-filtered to obtain small peptide fractions and fractionated using Q-Sepharose and Sephadex G-15 columns to isolate their iron-binding peptides. Two major fractions were produced from each of the Q-Sepharose ion exchange chromatography and the Sephadex G-15 gel filtration chromatography. Among the fractions, the peptide fraction with a high iron-binding activity level, F12, was isolated. These results suggest that chicken feather protein hydrolysates can be used as iron supplements.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.115-120
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• 2004

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$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) 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.