Carcass chilling is a critical step in broiler processing. Understanding the effect of chilling on the bacterial communities of broilers is important, as these communities may be largely responsible for the spoilage process. This study examined the effect of chilling systems (air chilling [AC] and water chilling [WC]) and subsequent aerobic storage on the microbiota of yellow-feathered broiler carcasses using a high-throughput sequencing technique targeting the V3-V4 region of the 16S RNA gene. Evidence of the clear differences in the microbiota structures between AC and WC carcasses was illustrated by principle coordinates and heat map clustered analyses. The distinctions between the AC and WC carcass bacterial communities were more pronounced during the later storage stages. The major genera on the spoiled AC carcasses were Pseudomonas, Psychrobacter and Shewanella, whereas the major genera on the spoiled WC carcasses were Psychrobacter, Pseudomonas and Carnobacterium. These data suggest that the chilling method has a marked effect on the microbiota composition of yellow-feathered broilers along the entire storage period. The chilling method was also of great importance for surface color. However, there was no significant difference in the sensorial shelf-life of chicken when comparing the chilling methods.

中文翻译：

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在2°C下储存期间，风冷和水冷黄羽肉鸡的微生物群落变化。

体冷却是肉鸡加工中的关键步骤。了解冷却对肉鸡细菌群落的影响很重要，因为这些群落可能是造成腐败的主要原因。这项研究使用针对16S V3-V4区域的高通量测序技术，研究了冷藏系统（空气冷却[AC]和水冷却[WC]）以及随后的有氧贮藏对黄羽肉鸡car体微生物群的影响。 RNA基因。AC和WC屠体之间的微生物区系结构的明显差异的证据通过原理坐标和热图聚类分析得以说明。AC和WC s体细菌群落之间的区别在后期的存储阶段更加明显。变质AC car体的主要属是假单胞菌，Psychrobacter和Shewanella，而变质的WC尸体的主要属是Psychrobacter，Pseudomonas和Carnobacterium。这些数据表明，在整个存储期间，冷却方法对黄羽肉鸡的微生物群组成具有显着影响。冷却方法对于表面颜色也很重要。然而，当比较冷藏方法时，鸡肉的感觉货架期没有显着差异。