Effect of chilling methods on the surface color and water retention of yellow-feathered chickens

This study was conducted to investigate the effects of air chilling (AC), water chilling (WC), combined chilling consisting of WC for 20 min and AC (CO(20)), and combined chilling consisting of WC for 30 min and AC (CO(30)) on the microbiological status, surface color, processing yield, and moisture...

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Detalles Bibliográficos
Autores principales: Wang, Hang, Qin, Xiaojie, Li, Xia, Wang, Xiaoling, Lei, Yinfeng, Zhang, Chunhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587687/
https://www.ncbi.nlm.nih.gov/pubmed/32241510
http://dx.doi.org/10.1016/j.psj.2019.11.020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587687/
https://www.ncbi.nlm.nih.gov/pubmed/32241510
http://dx.doi.org/10.1016/j.psj.2019.11.020

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