Abstract:

This study was conducted in order to determine the effects of cooling methods applied to chickens during cutting processes on the number of bacteria developing in chickens' breast, pH (15 -24), color (L*, a* and b*) and some quality characteristics such as water loss.The work was carried out in a chicken shop.The pills are divided into three groups: water cooling, air cooling and water + air cooling.For the determination of the effects of the cooling methods applied to the chicken breasts on the microorganisms that develop on the chicken breasts, the number of mesophilic and psychrophilic bacteria in the 10 (5:5) chicken breasts samples taken from each group was studied in the days 0, 3, 5, 7 and 9.♂♀ Furthermore, 30 (15:15) from each cooling group, a total of 90 chickens were used to evaluate the quality characteristics of breast meat after cutting.♂♀The research results found that air-colding during storage, chickens delayed the development of bacteria on the breast (P<0.05) and positively affected the livelihoods of the roof.The effect of the cooling method on the pH and color value of chicken meat was not significant (P > 0.05).The most water loss occurred in chicken meats cooled with air.Also, the sex effect on the characteristics studied was not significant (P > 0.05).

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