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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Detaylı Bibliyografya
Yayımlandı:J Anim Sci
Asıl Yazarlar: Overholt, Martin F, Arkfeld, Emily K, Bryan, Erin E, King, David A, Wheeler, Tommy L, Dilger, Anna C, Shackelford, Steven D, Boler, Dustin D
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Oxford University Press 2019
Konular:
Meat Science
Online Erişim: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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