The effect of hot-water immersions on the appearance and microbiological quality of skin-on chicken-breast pieces

In this study, samples of vacuum-packed skin-on chicken breast were immersed in hot water for a range of temperatures and times and then water-cooled to arrest further heating. The final appearance of the samples was assessed visually and instrumentally with a chroma meter. Surface and internal temperatures were also measured. A range of maximum temperature-time treatments were identified that would not cause unacceptable changes to surface appearance. Microbiological tests were then conducted on samples inoculated with a nalidixic acid resistant strain of Escherichia coli. The results indicate that there is no immersion heat treatment capable of reducing contamination with E. coli, or similar thermotolerant microorganisms, on poultry without causing adverse changes in the product. (Original abstract - amended)