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L'impact des méthodes de surgélation sur des carcasses de poulet et les altérations de la couleur.

Wplyw metody schladzania na zmiany masy i barwe tuszek kurczat.

Auteurs : SLOWINSKI M., CHOJECKA A., LEMKE L.

Type d'article : Article

Résumé

In the following work, the impact of chicken carcass chilling methods (water bath or blast cooler) on their weight and colour values was examined. Keeping the chicken carcasses in a water cooler for 10 minutes did not cause any significant decrease in their temperature; however, it caused an increase in their weight and brightening of the skin's colour on the breast and thigh parts. Regarding the effectiveness of the production process, this is a positive effect. The omission of a water shower during the process of chilling the chicken carcasses caused losses in weight and made the skin colour turn dark and yellow.

Détails

  • Titre original : Wplyw metody schladzania na zmiany masy i barwe tuszek kurczat.
  • Identifiant de la fiche : 2006-1871
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 41 - n. 3
  • Date d'édition : 03/2006

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