bisnisrakyat.id - In the chicken meat processing industry, one of the important steps after slaughter is the cooling process. One method that is often used is shock cooling, which is a fast cooling process to reduce the temperature of the meat in a short time. This process has a major influence on the quality of chicken meat, both in terms of food safety and sensory properties such as texture, color and taste.

What is Shock Cooling?

Shock cooling is a method used to quickly cool meat after cutting. The temperature of the meat is lowered significantly, usually to a range of 0°C to 4°C, to prevent the growth of microorganisms. This method can be done by:

• Air cooling (air chilling): Meat is cooled with a stream of cold air.
• Water cooling (water chilling): Meat is soaked or sprayed with cold water or ice.

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Benefits of Shock Cooling on Chicken Meat

1. Improving Food Safety
    
   • Rapid cooling inhibits the growth of pathogenic bacteria such as Salmonella And Campylobacter, which can cause food poisoning.
   • Rapid temperature reduction also extends the shelf life of meat.
2. Maintaining Texture Quality
    
   • Rapid cooling helps prevent premature onset of rigor mortis, which can cause stiffness in the meat.
   • As a result, the texture of the meat is softer and not tough when cooked.
3. Reducing Fluid Loss (Drip Loss)
    
   • This method helps retain moisture in the meat, so the meat is juicier when cooked.
   • Low drip loss also increases the final weight of meat, which is economically important
4. Maintain Color and Appearance
    
   • Chicken meat that is cooled using the shock cooling method tends to have a brighter and fresher color.
   • Good colors increase visual appeal for consumers.
5. Increasing Production Efficiency
    
   • Short cooling times speed up the production flow, enabling greater processing capacity.

Potential Negative Impacts of Shock Cooling

Even though it has many benefits, there are several things you need to pay attention to:

1. Contamination Risk
    
   • With the water chilling method, if the water used is not clean, there is a risk of cross-contamination between cuts of meat.
   • Controlling water cleanliness is crucial in this process.
2. Influence on Protein Structure
    
   • If refrigeration is too extreme, damage to the meat proteins can occur, affecting the final texture.
3. Color Changes Due to Excessive Cooling
    
   • Cooling too quickly can cause the color of the meat to become pale, which may be less attractive to consumers.

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Factors Affecting the Success of Shock Cooling

1. Speed ​​of Temperature Drop
    
   • The faster the temperature of the meat drops, the more effective this process is in preventing the growth of microorganisms.
2. Methods Used
    
   • Chilling water is usually more efficient at absorbing heat, but the risk of contamination is higher than chilling water.
   • Water chilling produces meat with better moisture, while water chilling tends to make meat a little drier.
3. Initial Condition of Meat
    
   • The initial quality of the meat such as the level of cleanliness and temperature at which it is cut also affects the final result.

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Shock cooling is an important technology in the chicken meat processing industry to maintain product quality and safety. With this method, chicken meat is not only safer to consume, but also has a soft texture, attractive color and longer shelf life. However, its implementation must be carefully monitored to avoid the risk of protein contamination or damage. Proper use of this method can provide great benefits for both producers and consumers.