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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COOLING OF MEAT WITH WATER SPRAY ON HALF CARCAS...
- Author(s) : FROLOV A. P.
- Date : 1984
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 4
View record
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COOLING OF SIDES OF MEAT THROUGH PERIODIC SPRIN...
- Author(s) : FROLOV A. P.
- Date : 1990
- Languages : Russian
- Source: Molocn. Mjasn. Prom. - n. 5
View record
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Spray chilling of lamb carcasses.
- Author(s) : BROWN T., CHOUROUZIDIS K. N., GIGIEL A. J.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 3
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ULTRA RAPID PROCESSING OF PORK.
- Author(s) : JAMES S. J.
- Date : 1985
- Languages : English
- Source: Meat Hyg. - 1985.02-03; 6-8.
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The influence of spray chilling on temperature ...
- Author(s) : FELDHUSEN F.
- Date : 1993/02
- Languages : German
- Source: Fleischwirtschaft - vol. 73 - n. 2
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