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IIR document
Analysis of the freezing time of chicken breast finite cylinders.
Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast.
Fourier Transform Infrared Spectroscopy enables rapid differentiation of fresh and frozen/thawed chicken.
Experimental measurement and numerical modelling of cooling rates of bulk-packed chicken drumsticks during forced-air freezing.
Recommended by the IIR / IIR document
Validated numerical model of heat transfer in the forced air freezing of bulk packed whole chickens.
Effect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse.
Poultry marketing controls–Inter-laboratory validation of a method to detect previously frozen chicken breasts by determination of HADH activity.
Investigating the evolution of the microstructure of stored chicken breast at different superchilling conditions using X-Ray micro-computed tomography.
Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated MAP packaged chicken nuggets.
Recommended by the IIR
Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness.
Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management.
Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs.
Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage.
Experimental study on effects of packing arrangement and plastic liner bag on freezing rates of bulk packed chicken drumsticks.
Refrigeration sector monitoring
8 results
Brief: Coated chicken
Raw chicken often harbours the pathogen Campylobacter jejuni, which is a leading source of bacterial diarrhoea. Chicken contaminated during raw processing can contaminate other products in refrigerators, even at 2-4°C. Researchers at the Louisiana...
Temperature control and sustainability, the challenges of 3D meat printing
Temperature control is a key factor that still limits the application of 3D printing in the meat industry, according to recent scientific publications.
Refrigeration education!
"Eat Smart and Be Smart" is the slogan of the social marketing campaign that was launched in Barbados on July 12, 2005 by the Barbados Ministry of Education in collaboration with the Pan American Health Organisation (PAHO). The aim of the campaign...
Markets: Frozen Foods - China
China has a clearly positive foreign trade balance. According to UbiFrance it represented 1.2 billion € in 2004. Imports are mainly centred on sea foods because of foreign companies, in particular from the USA, outsourcing their activity to China...
Trends
- World: China and Denmark are the world's major reefer container manufacturers, and the refrigerating equipment used in China is generally US technology produced under licence in China . In 2002, over 80% of all reefer containers produced...
Frozen produces less CO2 emissions than chilled food
A scientific report by Bristol-based Refrigeration Developments and Testing Ltd. suggests that frozen food emits less CO2 emissions than chilled food, contrary to popular belief.
New antimicrobial edible coatings can extend the shelf-life of fresh meat by up to 50%
According to research from Spain, new antimicrobial edible coatings can extend the shelf-life of fresh meat by up to 50% . The films, made from essential oils including oregano, clove and rosemary, were applied to the surface of the meat “as a...
Food cold chain: improving temperature control to reduce loss
Recent review articles provide an update on technologies to monitor temperature in the food cold chain, in order to avoid food loss during transport and...
