The shelf life of fresh, whole broilers was extended by dipping freshly chilled carcasses into a 5% (w/v) solution of potassium sorbate for 30 sec. One hundred broilers were removed from a processing line immediately following the final chill tank. Fifty carcasses were dipped in water for 30 sec, and 50 were dipped in the sorbate solution for 30 sec. The birds were allowed to drain and then individually bagged and stored at 3 C until spoilage odors were noted. The control birds were stored for 10 days when spoilage was evident, and the sorbate treated birds were stored for 19 days, at which time spoilage was evident.

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