Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses

Freshly slaughtered carcasses need to be chilled to improve product quality, meat safety, and processing efficiency. This research investigated the effect of subzero saline chilling (SSC) on broiler carcasses with or without prechilling in icy water. Water immersion chilling at 0.5°C (WIC) or SSC at...

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Detalles Bibliográficos
Autores principales: Kawamura, K., Ma, D., Pereira, A., Ahn, D.U., Kim, D.M., Kang, I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518710/
https://www.ncbi.nlm.nih.gov/pubmed/37725861
http://dx.doi.org/10.1016/j.psj.2023.103070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518710/
https://www.ncbi.nlm.nih.gov/pubmed/37725861
http://dx.doi.org/10.1016/j.psj.2023.103070

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