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Fermentation Mixture Formulation and the Preservation of Poultry Carcasses

Department of Food Science, The University of Georgia, Athens, GA 30602-4875

Jean E. Sander

Department of Avian Medicine, the University of Georgia, Athens, GA 30602-4875; Phone: (706) 542-5058; FAX: (706) 542-5630

Correspondence: Jean E. Sander

These laboratory experiments attempted to determine the efficacy of fermentation formulation on the preservation of poultry carcasses. Results showed that carcasses putrefied when fermented with a combined carbohydrate level of 5% dried whey and 5-15% corn meal. Carcasses fermented with 8% whey and 5-8% corn meal remained stable for seventy days without significant changes in protein, fat, moisture, or ash. The addition of water (1:1 water:carbohydrate) and coarse particle size at the beginning of incubation yielded higher ammonia levels after fermentation. Higher incubation temperatures produced a more rapid drop in pH, thereby stabilizing the carcasses more quickly. Lactic acid was the primary acid produced during fermentation. This use of corn meal suggests that processors may be able to reduce the cost of rendering carcasses while maintaining quality.

Key Words: Carbohydrate • fermentation • poultry carcasses