ShareCHILLING OF POULTRY CARCASSES.
LA REFRIGERATION DES CARCASSES DE VOLAILLE.
Author(s) : BUDOR J., COLIN P., LAHELLEC C.
Type of article: Article
Summary
THE ARTICLE REVIEWS DIFFERENT CHILLING TECHNIQUES FOR POULTRY CARCASSES. AIR OR WATER CHILLING ARE COMMONLY USED ; OTHERS ARE STILL AT THE EXPERIMENTAL STAGE: WATER-SPRAY CHILLING, CO2 OR LIQUID NITROGEN CHILLING, IMMERSION IN GLYCOL OR EVAPORATION UNDER VACUUM. THE BACTERIOLOGY OF THE CARCASE AS WELL AS ITS ORGANOLEPTIC PROPERTIES ARE DISCUSSED. WEIGHT VARIATIONS ARE ALSO QUANTIFIED.
Details
- Original title: LA REFRIGERATION DES CARCASSES DE VOLAILLE.
- Record ID : 1991-1225
- Languages: French
- Source: Rev. gén. Froid - vol. 80 - n. 7
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Spray; Poultry; Liquid nitrogen; Vacuum; Meat; Tunnel; Chilling; Organoleptic property; Weight loss; Immersion; Hygiene; Glycol; Cryofluid; Water; CO2
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Absorption of water and chicken meat quality af...
- Author(s) : RISTIC M.
- Date : 1991
- Languages : German
- Source: Fleischerei - vol. 42 - n. 12
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- Author(s) : RISTIC M.
- Date : 1982
- Languages : German
- Source: Fleischerei - vol. 33 - n. 3
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STUDIES ON PASTEURIZED AND COMMERCIALLY STERILI...
- Author(s) : HAWSON R. F.
- Date : 1983
- Languages : English
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- Author(s) : DAWSON P. L.
- Date : 1988
- Languages : English
- Source: Br. Poult. Sci. - vol. 67 - n. 11
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- Author(s) : AWONORIN S. O., ROTIMI D. K.
- Date : 1992
- Languages : English
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