Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir()

Adequate carcass chilling is required to optimize pork quality and food safety. The rate at which carcasses chill is dependent on their mass. Hot carcass weight has increased steadily over the years, certainly affecting the chilling rate of the average carcass in contemporary abattoirs. Therefore, t...

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Detalhes bibliográficos
Publicado no:J Anim Sci
Main Authors: Overholt, Martin F, Arkfeld, Emily K, Bryan, Erin E, King, David A, Wheeler, Tommy L, Dilger, Anna C, Shackelford, Steven D, Boler, Dustin D
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2019
Assuntos:
Meat Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6541802/
https://ncbi.nlm.nih.gov/pubmed/30985876
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz131
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