Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics

The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. By USDA regulation, after harvest the internal temperature of the chicken must be reduced to 40°F or less within 16 h to inhi...

Descripción completa

Detalles Bibliográficos
Autores principales: Belk, Aeriel D., Duarte, Toni, Quinn, Casey, Coil, David A., Belk, Keith E., Eisen, Jonathan A., Quinn, Jason C., Martin, Jennifer N., Yang, Xiang, Metcalf, Jessica L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8546986/
https://www.ncbi.nlm.nih.gov/pubmed/33653941
http://dx.doi.org/10.1128/mSystems.00912-20

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8546986/
https://www.ncbi.nlm.nih.gov/pubmed/33653941
http://dx.doi.org/10.1128/mSystems.00912-20

Ejemplares similares