ShareThe effect of evaporative air chilling and storage temperature on quality and shelf life of fresh chicken carcasses.
Author(s) : MIELNIK M. B., DAINTY R. H., LUNDBY F, et al.
Type of article: Article
Summary
The evaporative air chilling procedure (a combination of air blowing at 2 °C and water spraying) accelerates very little the chilling of chicken carcasses. Nevertheless the loss of mass is reduced and the skin acquires a better appearance. The microbiological qualities are not affected.
Details
- Original title: The effect of evaporative air chilling and storage temperature on quality and shelf life of fresh chicken carcasses.
- Record ID : 2000-2675
- Languages: English
- Source: Br. Poult. Sci. - vol. 78 - n. 7
- Publication date: 1999/07
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Cold air; Microbiology; Chilling; Spraying; Weight loss; Evaporative system; Chicken; Colour; Water
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