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Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
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 time and microbial safety. Eviscerated tom turkeys were randomly picked from a local...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8502767/ https://www.ncbi.nlm.nih.gov/pubmed/34624773 http://dx.doi.org/10.1016/j.psj.2021.101458 |