Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses

Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses

ABSTRACT: Freshly slaughtered carcasses need to be chilled to improve product quality, meat safety, and processing efficiency. This research investigated the effect of subzero saline chilling (SSC) on broiler carcasses with or without prechilling in icy water. Water immersion chilling at 0.5°C (WIC)...

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Bibliographic Details
Main Authors: K. Kawamura, D. Ma, A. Pereira, D.U. Ahn, D.M. Kim, I. Kang
Format: Article
Language:English
Published: Elsevier 2023-11-01
Series:Poultry Science
Subjects:
subzero saline chilling
water immersion chilling
chilling efficiency
shear force
breast color
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123005898

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http://www.sciencedirect.com/science/article/pii/S0032579123005898

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