Continuous control systems in food production. IV. Influence of the cutting time on poultry quality control.

Sistemas continuos de control en la producción de alimentos. IV. Influencia del momento de despiece en el control de calidad de carnes de ave.

Author(s) : ESCUDERO M. L., GONZÁLEZ-MIRET M. L., HEREDIA F. J.

Type of article: Article

Summary

The aim of this study was to determine if there were any significant differences in product preservation due to cutting immediately after sacrifice or 24 hours later. Statistical analytical techniques were applied. No significant differences were found for the two sets of samples based on microbiological contamination. The authors conclude that the cutting operation can be delayed 24 h if necessary and would be the best option if needed due to commercial timing.

Details

Original title: Sistemas continuos de control en la producción de alimentos. IV. Influencia del momento de despiece en el control de calidad de carnes de ave.
Record ID : 2003-0293
Languages: Spanish
Source: Acta Alimentaria - vol. 39 - n. 335
Publication date: 2002
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Slaughterhouse; Cutting (action); Treatment; Quality; HACCP; Control (generic)