The continuous chilling of poultry in relation to EEC requirements

Abstract
Summary: The development of commercially viable techniques for the continuous chilling of poultry processed on high speed mechanized lines has attracted considerable research effort throughout Europe subsequent to the introduction of an EEC Directive concerned with the hygienic production, processing and distribution of fresh, chilled and frozen poultry and poultry meat.The Directive included a qualified ban of the so‐called ‘spin chiller’ system of chilling which had reportedly been used under unhygienic conditions in certain processing plants.The reason for this ban and possible alternative chilling systems are reviewed.