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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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Principais autores: K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-06-01
coleção:Journal of Applied Poultry Research
Assuntos:
Hot water spray
Sub-zero saline chilling
Chilling efficiency
Meat quality
Sensory attributes
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S1056617125000029
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