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Trwalosc miesa indykow w warunkach chlodniczych.

Keeping quality of cold-stored turkey meat.

• Author(s) : KONDRATOWICZ J., KULO Z., BURCZYK E.
• Publication date: 2007
• Languages : Polish
• Keywords : Poultry, Quality, Cold storage, Turkey (poultry)
• Source: Chlodnictwo - vol. 42 - n. 3

Variazione di peso pre-post raffreddamento ad aria delle carcasse di tacchino.

Weight variations of turkey carcasses in pre-post air chilling after slaughter.

• Author(s) : DELLI GATTI L., CERÈ M. M., GILLI G.
• Publication date: 2005/10
• Languages : Italian
• Keywords : Poultry, Slaughterhouse, Correlation, Temperature, Chilling, Weight loss, Turkey (poultry)
• Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 451
• Formats : PDF

IIR document

EFFECTIVE SURFACE HEAT TRANSFER COEFFICIENT ENCOUNTERED IN AIR BLAST FREEZING OF POULTRY.

• Author(s) : MANNAPPERUMA J. D., SINGH R. P., REID D. S.
• Publication date: 1991/08/10
• Languages : English
• Keywords : Poultry, Calculation, Measurement, Meat, Air, Simulation, Chicken, Freezing, Turkey (poultry)
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate.

• Author(s) : GLASS K. A., MCDONNELL L. M., RASSEL R. C., et al.
• Publication date: 2007/10
• Languages : English
• Keywords : Poultry, Microbiology, Listeria, Meat, Slice, Cold storage, Ham, Turkey (poultry)
• Source: Journal of Food Protection - vol. 70 - n. 10

IIR document

THE EFFECTS OF AIR AND WATER CHILLING ON THE QUALITY OF POULTRY CARCASSES.

• Author(s) : GREY T. C., MEAD G. C.
• Publication date: 1986/09/10
• Languages : English
• Keywords : Regulations, Poultry, EEC, Microbiology, Meat, Chilling, Chicken, Hygiene, Europe, Water, Turkey (poultry)
• Formats : PDF

IIR document

Effective surface heat-transfer coefficients encountered in air-blast freezing of single-plastic wrapped whole turkey.

• Author(s) : MANNAPPERUMA J. D., SINGH R. P., REID D. S.
• Publication date: 1994/05
• Languages : English
• Keywords : Poultry, Heat transfer coefficient, Calculation, Measurement, Meat, Heat transfer, Air, Simulation, Packaging, Freezing, Turkey (poultry)
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 17 - n. 4
• Formats : PDF

IIR document

POULTRY TEXTURE: EFFECTS OF ELECTRICAL STIMULATION, CHILLING, MATURATION AND FURTHER AGING.

• Author(s) : LOCKYER D. K., DRANSFIELD E.
• Publication date: 1986/09/10
• Languages : English
• Keywords : Poultry, Glycolysis, Cooling rate, Cold shortening, Meat, Texture, Chilling, Organoleptic property, Electrical stimulation, Chicken, Turkey (poultry)
• Formats : PDF

IIR document

Effect of the cleaning control in air and surfaces, within packaging facilities, on the shelf life of sliced meat products.

• Author(s) : SANCHEZ E., MARIN F., LÓPEZ GÓMEZ A.
• Publication date: 2007/08/21
• Languages : English
• Keywords : Poultry, Microbiology, Meat, Slice, Meat product, Parameter, Cold storage, Packaging, Ham, Cooking, Storage life, Turkey (poultry)
• Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^nd IIR International Congress of Refrigeration.
• Formats : PDF

Potassium sorbate does not increase control of Listeria monocytogenes when added to zein coatings with nisin on the surface of full fat turkey frankfurter pieces in a model system at 4 °C.

• Author(s) : LUNGU B., JOHNSON M. G.
• Publication date: 2005/03
• Languages : English
• Keywords : Coating (food), Listeria, Sausage, Meat product, Expérimentation, Cold storage, Packaging, Turkey (poultry), Additive
• Source: Ital. J. Food Sci. - vol. 70 - n. 2

Effect of cooking and cooling method on the processing times, mass losses and bacterial condition of large meat joint.

• Author(s) : BURFOOT D., SELF K. P., HUDSON W. R., WILKINS T. J., JAMES S. J.
• Publication date: 1990/08
• Languages : English
• Keywords : Cooling, Heating, Mass, Loss, Meat product, Beef, Turkey (poultry), Immersion, Water, Cooking, Bacteria, Vacuum
• Source: International Journal of Food Science & Technology. - vol. 25 - n. 6
• Formats : PDF

Cold storage.

• Author(s) : USDA, NASS
• Publication date: 2004/12/21
• Languages : English
• Keywords : Storage capacity, Public warehouse, Poultry, Potato, Nut, Food, Meat, Beef, Statistics, Dairy product, Frozen food, Pork, Apple, Pear, Egg, Vegetable, USA, Cold store, Cold storage, Fruit juice, Freezing, Fruit, Turkey (poultry)

Cold storage.

• Author(s) : USDA, NASS
• Publication date: 2006/09/21
• Languages : English
• Keywords : Storage capacity, Public warehouse, Poultry, Potato, Nut, Food, Meat, Beef, Statistics, Dairy product, Frozen food, Pork, Apple, Pear, Egg, Vegetable, USA, Cold store, Cold storage, Fruit juice, Freezing, Fruit, Turkey (poultry)

Cold blast for bacteria.

• Author(s) : HUBER C.
• Publication date: 2014/01
• Languages : English
• Source: Linde Technology

Cold storage.

• Author(s) : USDA, NASS
• Publication date: 2008/11/21
• Languages : English

Cold storage.

• Author(s) : USDA, NASS
• Publication date: 2010/03/22
• Languages : English