ShareThe effects of spray-chilling on carcass mass loss and surface associated bacteriology.
Author(s) : STRYDOM P. E., BUYS E. M.
Type of article: Article
Summary
This procedure for chilling carcasses consists of an intermittent spraying for 60 to 120 seconds every 15 minutes, for 10, 14, or 17 hours. The development of enterobacteria and total microflora is evaluated as a function of the duration of treatment.
Details
- Original title: The effects of spray-chilling on carcass mass loss and surface associated bacteriology.
- Record ID : 1995-3654
- Languages: English
- Source: Meat Sci. - vol. 39 - n. 2
- Publication date: 1995
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Spray; Microbiology; Meat; Chilling; Weight loss
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EFFECT OF SPRAY-CHILLING ON QUALITY OF BEEF FRO...
- Author(s) : HIPPE C. L.
- Date : 1991
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 69 - n. 1
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ALTERNATIVE METHODS OF PIG CHILLING.
- Author(s) : GIGIEL A., BUTLER F., HUDSON B.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 1
View record
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COOLING OF MEAT WITH WATER SPRAY ON HALF CARCAS...
- Author(s) : FROLOV A. P.
- Date : 1984
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 4
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EFFECTS OF SPRAY CHILLING AND CARCASS SPACING O...
- Author(s) : ALLEN D. M.
- Date : 1987
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 64 - n. 1
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The effects of spray and blast chilling on carc...
- Author(s) : JONES S. D. M., JEREMIAH L. E., ROBERTSON W. M.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 3
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