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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Elsevier
2025-06-01
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| سلاسل: | Journal of Applied Poultry Research |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S1056617125000029 |
| الوسوم: |
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