Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety

The poultry industry has attempted to improve carcass chilling efficiency, meat quality, and product safety. The purpose of this research was to investigate the effects of subzero saline chilling on carcass chilling, breast fillet tenderness, and microbial safety. After evisceration, broiler carcass...

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Detalles Bibliográficos
Autores principales: Lee, H.C., Metheny, M.M., Viliani, S., Bennett, D.C., Hurley, S., Kang, I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598318/
https://www.ncbi.nlm.nih.gov/pubmed/32988555
http://dx.doi.org/10.1016/j.psj.2020.07.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598318/
https://www.ncbi.nlm.nih.gov/pubmed/32988555
http://dx.doi.org/10.1016/j.psj.2020.07.004

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