{"id":238462,"date":"2026-06-29T07:45:43","date_gmt":"2026-06-29T05:45:43","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/qualita-della-carne-effetti-di-acqua-calda-spray-e-soluzioni-saline\/"},"modified":"2026-06-29T07:50:47","modified_gmt":"2026-06-29T05:50:47","slug":"qualita-della-carne-effetti-di-acqua-calda-spray-e-soluzioni-saline","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/qualita-della-carne-effetti-di-acqua-calda-spray-e-soluzioni-saline\/","title":{"rendered":"Meat quality: effects of hot water spray and saline solutions"},"content":{"rendered":"\n<p>Accelerated <strong>processing of chicken meat<\/strong> is always desirable if the quality of the product remains unchanged or improves compared to conventional processes.<\/p>\n\n\n\n<p>In this context, the purpose of a <strong>recent study<\/strong>, carried out by a group of US researchers (<em>Kawamura et al<\/em>., 2025), was to evaluate the <strong>effects of sub-zero temperature saline cooling<\/strong> (<strong>SSC<\/strong>), <strong>with or without hot water spray<\/strong> (<strong>HWS<\/strong>), on the efficiency of the process and on the quality properties of the product.<\/p>\n\n\n\n<p>For the experiment, eviscerated chicken carcasses were subjected to <strong>six different treatments<\/strong>.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that the SSC process has shorter cooling times and more tender fillets than conventional methods (<strong>water immersion cooling, WIC<\/strong>). The HWS samples, on the other hand, show higher brightness values (or a partially cooked appearance) than the WIC and SSC samples.<\/p>\n\n\n\n<p>Sensory analysis shows that <strong>fillets from the SSC-HWS carcass have higher hedonic scores<\/strong> than the WIC and WIC-HWS samples for flavour, juiciness, tenderness, palatability and general acceptance, with an intermediate score observed for the SSC product for tenderness and juiciness.<\/p>\n\n\n\n<p>In the descriptive sensory analysis, the SSC, WIC and SSC-HWS fillets were found to be less intense with regard to the attributes of blood and cardboard odour compared to the WIC-HWS product.<\/p>\n\n\n\n<p>In summary, the study allows us to conclude that <strong>the combination of SSC with HWS improves the tenderness and sensory characteristics<\/strong> of chicken meat compared to the conventional product, while SSC increases cooling efficiency. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliography<\/strong>: <em>K. Kawamura et al<\/em>., Journal of Applied Poultry Research, 34, 2025, 100516<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The combination of brine chilling at sub-zero temperatures with hot water misting improves the tenderness and sensory characteristics of chicken meat compared with the conventional product<\/p>\n","protected":false},"author":3836,"featured_media":238460,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[20939,22179],"tipologia":[],"coauthors":[20682],"class_list":["post-238462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-chicken-meat","tag-quality"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Meat quality: effects of hot water spray and 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