Bacteriological comparison of parallel and counter flow water chilling of poultry meat

Meat Science

Volumn 53, Issue 4, 1999, Pages 269-271

  Petrak, T ^a   Kalodera, Z ^b   Novakovic P ^c   Gumhalter Karolyi, L ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0033441017     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00066-2     Document Type: Article

References (8)

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2. Bailey J.S., Thomson J.E., Cox N.A. Contamination of poultry during processing. Poultry Science. 62(5):1983;193-211.
3. Blank G., Powell C. Microbiological and hydraulic evaluation of immersion chilling for poultry. Journal of Food Protection. 58(12):1995;1386-1388.
4. Cason J.A., Bailey J.S., Stern N.J., Whittemore A.D., Cox N.A. Relationship between aerobic bacteria, Salmonellae, and Campylobacter on broiler carcasses. Poultry Science. 76(7):1997;1037-1041.
5. James W.O., Williams W.O. Jr., Prucha J.C., Johnston R., Christensen W. Profile of selected bacterial counts and Salmonella prevalence on raw poultry in a poultry slaughter establishment. Journal of American Veterinary Medical Association. 200(1):1992;57.
6. Jones F.T., Axtell R.C., Rives D.V., Scheideler S.E., Tarver F.R. Jr., Walker R.L., Wineland M.J. A survey of Campylobacter jejuni contamination in modern broiler production and processing systems. Journal of Food Protection. 54(4):1991;259-262.
7. Peric M., Rossmanith E., Leistner L. Untersuchungen über die Beeinflussung des oberflächenkeimgehaltes von Schlachthähnchen durch die Spinchiller-Kühlung (Investigations into the influence of spinchilller cooling on the surface bacterial content of poultry). Die Fleischwirtschaft. 51:1971;216-218.
8. Ristić M. Application of chilling methods on slaughtered poultry. Die Fleischwirtschaft. 77(9):1997;810-811.