Design development of the vertical chicken rotisserie multiple rows by adding collection and routing system for exudes juices during roasting under the rotisserie ranks to improve the properties of roasted meat

Design development of the vertical chicken rotisserie multiple rows by adding collection and routing system for exudes juices during roasting under the rotisserie ranks to improve the properties of roasted meat

Prepared by:


Muna Turkey Al-Mossawei, Abdul Razzak Abdul Latif Jasim, Khalid Zemam Amer

Abstract

The purpose of the patent to design development of the vertical chicken rotisserie to  improve microbial load and sensory characteristics of the whole chicken meat comparing with chicken ready for sale and consumption that roasting in ordinary vertical rotisserie, as well as shed light on the adopted practice in the roasting of chicken meat using ordinary vertical rotisseries. It has design development of the new rotisserie in the department of Agricultural Machines and Equipments / College of Agriculture / University of Baghdad, as the developmental rotisserie consists from the structure and chicken racks equipped rotisserie and plates are made from aluminum to collect and guiding exudates fluids from chicken in first ranks separating the chicken racks and pipeline are made from aluminum for transfer exudates fluids directly into the tank and the tank made from aluminum assembly exudates fluids in the rotisserie base and engine with a chain to move chicken racks with Jet flame for the rotisserie purpose. A study was conducted to examine the complete roasted chicken samples that ready for sale and consumption from the top and bottom ranks of the developmental rotisserie, also included incomplete roasted chicken samples from the top rank and complete roasted chicken that ready for sale and consumption from the bottom rank of the ordinary rotisserie, as well as a control sample that was roasted chicken by putting it in ordinary rotisserie alone as control sample. Bacteriological tests were conducted to study samples included the total number of aerobic bacteria (Aerobic Plate Count APC), total number of Coliform , fecal E. coli , Staphylococcus aureus and Salmonella Spp.,  In addition to  Mold and Yeast. Despite the lack of microbial limits for roasted chicken in Iraqi standard specifications, the results showed absence of all study samples, including control from the presence of Salmonella. But it showed the superiority developmental rotisserie on ordinary rotisserie to reduce the mean  of total number of aerobic bacteria , coliform, yeasts and molds, they are free of fecal coliform and Staphylococcus aureus , and recorded significant differences. Also, a high microbial load in compete roasted chicken samples that ready for sale and consumption, taken from the bottom rank of the ordinary rotisserie compared with developmental rotisserie demonstrates that the exudates fluids from the top rank chicken on the bottom rank chicken of the ordinary rotisserie has contributed to the rise of these microbial load, also demonstrates the erroneous practice adopted in the roasted method of chicken in ordinary vertical rotisserie ,when the worker puts the chicken intended for roasting in the upper ranks of the rotisserie and put the complete  roasted chicken that ready for sale or consumption in the bottom of the rotisserie, which contributes in contamination by exudates fluids that fall out of the raw and incomplete roasted chicken in the upper ranks of the rotisserie. The results of the current study also showed superiority of the developmental rotisserie to register the highest average in sensory evaluation scores of complete  grilled chicken by the evaluators experts in a number of sensory qualities of a smell, flavor , palatability and juiciness and recorded significant differences compared with ordinary rotisserie , as well as it took less time to get to complete roasting compared with samples of ordinary rotisserie and control.