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The Impact of Water Quality on Chicken Processing Efficiency and Product Quality | Eruis Equipment

July 03, 2023

Water is an essential component in poultry processing. It is used for various purposes, including cleaning, chilling, and scalding the chickens. However, not all water is the same. The quality of the water used in poultry processing can have a significant impact on the efficiency of the process and the quality of the final product. In this blog post, we will explore the effects of water quality on chicken processing and provide insights into the best types of water to use for optimal results.

The Importance of Water Quality in Chicken Processing:

The water used in poultry processing must meet specific quality standards to ensure that the process runs smoothly and the end product is of the highest quality. Water that is high in contaminants such as bacteria, viruses, and minerals can cause several problems during the chicken processing process. Firstly, it can lead to a buildup of biofilm in the processing equipment, which can harbor harmful pathogens and reduce equipment efficiency. Secondly, it can lead to poor product quality due to off-flavors and odors caused by high mineral content.


Water Quality Parameters:

To ensure the best quality water is used for chicken processing, certain parameters must be considered. These include pH, total dissolved solids (TDS), hardness, and chlorine levels. The pH level should be between 6.5 and 8.5 to prevent corrosion of the processing equipment. The TDS level should be less than 500 ppm to avoid mineral buildup, which can cause off-flavors and odors in the chicken. Hardness should be less than 60 ppm to prevent scale buildup in the processing equipment, and chlorine levels should be between 1 and 3 ppm to kill any bacteria present in the water.


Best Types of Water for Chicken Processing:

The best type of water for chicken processing is soft water. Soft water has a low mineral content, making it less likely to cause mineral buildup in the processing equipment. It also has a lower pH level, which prevents corrosion of the equipment. Additionally, soft water is better at removing dirt and debris from the chicken, resulting in a cleaner final product. Some chicken processing plants choose to use reverse osmosis (RO) or deionized (DI) water, which has been filtered to remove all minerals and impurities. This type of water is ideal for chicken processing as it minimizes the risk of mineral buildup and ensures that the chicken has a clean, fresh taste.


Water quality plays a crucial role in the efficiency of chicken processing and the quality of the final product. The best type of water to use is soft water, which has a low mineral content and a lower pH level. Using the right type of water can prevent equipment corrosion, reduce mineral buildup, and ensure a clean, fresh-tasting final product. At Eruis Equipment, we offer a range of poultry processing machines and equipment that are designed to work with the best quality water, ensuring optimal processing efficiency and product quality.

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