Vascular rinsing and chilling carcasses improves meat quality and food safety: a review

Rinse & Chill(®) technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediat...

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Detalles Bibliográficos
Autores principales: Hwang, Koeun, Claus, James R., Jeong, Jong Youn, Hwang, Young-Hwa, Joo, Seon-Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9184703/
https://www.ncbi.nlm.nih.gov/pubmed/35709092
http://dx.doi.org/10.5187/jast.2022.e29

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9184703/
https://www.ncbi.nlm.nih.gov/pubmed/35709092
http://dx.doi.org/10.5187/jast.2022.e29

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