The effect of evaporative air chilling and storage temperature on quality and shelf life of fresh chicken carcasses

Poultry Science

Volumn 78, Issue 7, 1999, Pages 1065-1073

  Mielnik, M B ^a   Dainty, R H ^a   Lundby, F ^a   Mielnik, J ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Chicken carcasses; Evaporative air chilling; Shelf life; Technological and sensory quality

Indexed keywords

GALLUS GALLUS;

ANIMAL; ARTICLE; CHICKEN; FOOD PRESERVATION; HUMIDITY; MEAT; MEAT INDUSTRY; SKELETAL MUSCLE; SKIN; SLAUGHTERHOUSE; STANDARD; TEMPERATURE;

ABATTOIRS; ANIMALS; CHICKENS; FOOD PRESERVATION; HUMIDITY; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; SKIN; TEMPERATURE;

EID: 0033160922     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.7.1065     Document Type: Article

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