Abstract
Marketing poultry as a frozen product has many advantages. Consequently, freezing has been an essential part of the great expansion in the production of poultry products. About 30% of uncooked chicken, 80% of turkeys, and almost all of further processed poultry meat products are marketed in the frozen form. Freezing has permitted the leveling out of seasonal fluctuations in production to meet current demands; it has provided a means of eliminating marketing losses due to microbial spoilage and rancidification; and it has enabled overseas shipment of poultry products. To the consumer, freezing and frozen storage under proper conditions have brought assurance of wholesomeness, optimum appearance and eating quality, and convenience. The large proportion of fryer chickens that are marketed in a chilled but unfrozen condition represent a challenge to the food freezing industry.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
Additional Reading
ASHRAE. 1974. Refrigeration Applications. American Society of Heating, Refrigeration and Air-Conditioning Engineers, New York.
BAUMAN, H. E. 1974. The HACCP concept and microbiological hazard categories. Food Technol. 28, No. 9, 30–34, 70.
DEFIGUEIREDO, M. P., and SPLITTSTOESSER, D. F. 1976. Food Microbiology: Public Health and Spoilage Aspects. AVI Publishing Co., Westport, Conn.
GUTHRIE, R. K. 1972. Food Sanitation. AVI Publishing Co., Westport, Conn.
HARRIS, R. S., and KARMAS, E. 1975. Nutritional Evaluation of Food Processing, 2nd Edition. AVI Publishing Co., Westport, Conn.
JOHNSON, A. H., and PETERSON, M. S. 1974. Encyclopedia of Food Technology. AVI Publishing Co., Westport, Conn.
KOMARIK, S. L., TRESSLER, D. K., and LONG, L. 1974. Food Products Formulary. Vol. 1. Meats, Poultry, Fish and Shellfish. AVI Publishing Co., Westport, Conn.
KRAMER, A., and TWIGG, B. A. 1970, 1973. Quality Control for the Food Industry, 3rd Edition. Vol. 1. Fundamentals. Vol. 2. Applications. AVI Publishing Co., Westport, Conn.
MOUNTNEY, G.J. 1976. Poultry Products Technology, 2nd Edition. AVI Publishing Co., Westport, Conn.
PETERSON, M. S., and Johnson, A. H. 1977. Encyclopedia of Food Science. AVI Publishing Co., Westport, Conn.
RAPHAEL, H. J., and OLSSON, D. L. 1976. Package Production Management, 2nd Edition. AVI Publishing Co., Westport, Conn.
SACHAROW, S. 1976. Handbook of Package Materials. AVI Publishing Co., Westport, Conn.
STADELMAN, W. J., and COTTERILL, O. J. 1973. Egg Science and Technology. AVI Publishing Co., Westport, Conn.
TRESSLER, D. K., VAN ARSDEL, W. B., and COPLEY, M.J. 1968. The Freezing Preservation of Foods, 4th Edition. Vol 2. Factors Affecting Quality in Frozen Foods. Vol. 3. Commercial Freezing Operations—Fresh Foods. Vol. 4. Freezing of Precooked and Prepared Foods. AVI Publishing Co., Westport, Conn.
WEISER, H. H., MOUNTNEY, G. J., and GOULD, W. A. 1971. Practical Food Microbiology and Technology, 2nd Edition. AVI Publishing Co., Westport, Conn.
WILLIAMS, E. W. 1976A. Frozen foods in America. Quick Frozen Foods 17, No.5,16–40.
WILLIAMS, E. W. 1976B. European frozen food growth. Quick Frozen Foods 17, No. 5, 73–105.
WOOLRICH, W. R., and HALLOWELL, E. R. 1970. Cold and Freezer Storage Manual. AVI Publishing Co., Westport, Conn.
Rights and permissions
Copyright information
© 1977 The AVI Publishing Company, Inc.
About this chapter
Cite this chapter
deFremery, D., Klose, A.A., Sayre, R.N. (1977). Freezing Poultry. In: Fundamentals of Food Freezing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7726-9_6
Download citation
DOI: https://doi.org/10.1007/978-94-011-7726-9_6
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-87055-290-8
Online ISBN: 978-94-011-7726-9
eBook Packages: Springer Book Archive