The Effects of Chilling and Non-Chilling on Further Processed Fowl

Fowl meat which was cooked immediately after evisceration (without chilling) had significantly higher yields (based on eviscerated and chilled weights) than conventionally chilled carcasses. Deboned yields (based on eviscerated weights) of Leghorn type hens that had been cooked at 100° C. for 3 hours averaged 27.5% for chilled carcasses and 29% for non-chilled carcasses. Mean shear values of breast meat for non-chilled birds were significantly higher than chilled fowl (10.8 kg./g. vs. 9.3 kg./g.). There were no significant differences between chilled and non-chilled fowl meat in moisture content after cooking and deboning.