Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling

The initial objective of the study was to evaluate different operation modes (sweep and normal) and frequencies (25 and 130 kHz) of ultrasound in pre-chilling of breast chicken cylinders (BCC) immersed in water at 10 degrees C during 10 min. The second objective was to study the effect of the immersion time (5, 10, 15, 20, and 30 min) using the best operation mode and frequency obtained in the pre-chilling of the BCC in water at 10 degrees C. Pre-chilling was evaluated in both stages by infrared thermography, and the percentages of water absorption were determined in the second stage. The application of US at 130 kHz and normal operation mode provided a reduction of temperature on the surface of BBC higher (approximate to 19.6%) than untreated samples. Also, compared to control, the US-treated samples in these conditions presented a more uniform cooling rate (approximate to 22.3%) and higher water absorption (approximate to 113%).