Air sanitation in chicken processing using SAEW: Mist vs forced-air
https://doi.org/10.21323/2414-438X-2025-10-3-265-275
Abstract
In the chilling step of chicken processing, air systems are used for cooling or draining. Sanitation also usually occurs during this step. However, an air sanitation system using SAEW has not yet been developed. This research describes evaluation of the air sanitation system using SAEW by comparing mist (SAEW-Mist) and forced-air (SAEW-Gas) against controls in terms of raw chicken quality during storage and the potential formation of trihalomethane. The air sanitation system using SAEW with both treatments reduced total microorganisms and Enterobacteriaceae, although they were not significantly different from the control (P ≥ 0.05). However, SAEW treatments effectively slowed microbial growth over time, with SAEW-Mist showing better stability. NaOCl treatment caused higher microbial growth rates, greater porosity, and significant reductions in water holding capacity (WHC), likely due to protein denaturation. SAEW-Mist preserved WHC better and showed lower total volatile basic nitrogen (TVB-N) and lipid oxidation than SAEW-Gas and NaOCl. TVB-N and TBARS values in SAEW-Mist remained below the threshold for spoilage. Chloroform, a trihalomethane compound, was detected in NaOCl and SAEW-Gas samples but not in SAEW-Mist or control. SAEW-Mist also caused fewer physical and chemical changes during storage, produced no liquid waste, and did not generate trihalomethane. The mist-based system offers advantages such as reduced water usage, prevention of cross-contamination, and improved hygiene conditions. Therefore, SAEW-Mist can be proposed as part of an integrated and environmentally friendly sanitation approach in poultry processing facilities.
Supporting agencies: This work was supported by a grant from Morinaga Milk Industry Co., LTD.
About the Authors
K. Muliasari
Universitas Ciputra
Indonesia
Indonesia
Kartikawati Muliasari, PhD, Lecturer, Faculty of Tourism
UC Surabaya: CitraLand CBD Boulevard, Made, Kec. Sambikerep, Kota Surabaya, Jawa Timur, 60219, Indonesia
K. Yutaka
University of Tsukuba
Japan
Japan
Kitamura Yutaka, Professor, Graduate School of Life and Environmental Sciences
1–1–1 Tennodai, Tsukuba, Ibaraki 305–8577, Japan
K. Mito
University of Tsukuba
Japan
Japan
Kokawa Mito, Associate Professor, Graduate School of Life and Environmental Sciences
Tennodai, Tsukuba 305–0005, Japan
H. Mareto
Morinaga Milk Industry Co., LTD.
Japan
Japan
Hamatani Mareto, Deputy Manager, Functional Water Department
Higashi Shimbashi, Minato-ku, Tokyo 105–0021, Japan
S. Takashi
Morinaga Milk Industry Co., LTD.
Japan
Japan
Soejima Takashi, Manager, Food Science and Function Research Institute, R&D Division
Higashi Shimbashi, Minato-ku, Tokyo 105–0021, Japan
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For citations:
Muliasari K., Yutaka K., Mito K., Mareto H., Takashi S. Air sanitation in chicken processing using SAEW: Mist vs forced-air. Theory and practice of meat processing. 2025;10(3):265-275. https://doi.org/10.21323/2414-438X-2025-10-3-265-275
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