The impact of cooling methods on microbiological quality of broiler carcasses

The impact of cooling methods on microbiological quality of broiler carcasses

<p>The aim of this work was to compare two chilling methods, combined (aerosol) and water chilling, in terms of their effectiveness in chilling of different weight categories of broiler chickens. At the same time microbial associations of different weight categories of broiler chickens were ev...

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Bibliographic Details
Main Authors: Peter Popelka, Monika Pipová, Jozef Nagy, Alena Nagyová, Adriana Fečkaninová, Jozef Figeľ
Format: Article
Language:English
Published: HACCP Consulting 2014-02-01
Series:Potravinarstvo
Subjects:
poultry carcasses
microbiological parameters
cooling
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/327

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