The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes
Summary: Accelerated poultry processing is always desirable when the product quality, visual appearance, and sensory attributes are the same or better than the conventional processing. This research evaluated the effects of subzero saline chilling (SSC) with or without hot water spray (HWS) on broil...
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| 主要な著者: | , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2025-06-01
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| シリーズ: | Journal of Applied Poultry Research |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S1056617125000029 |
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