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Effect of Blast Chilling on the Bacterial Quality and Case Life of Pork

  • Published:1987-04 Issue:2 Volume:20 Page:94-97
  • ISSN:0315-5463
  • Container-title:Canadian Institute of Food Science and Technology Journal
  • language:en
  • Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Gordon Greer G.,Dilts Bryan D.

Publisher

Elsevier BV

Subject

General Computer Science

Reference14 articles.

1. Chilling of pig carcasses – economic and practical considerations;Cooper;ASHRAE J.,1968

2. Setting microbiological limits in the food industry;Corlett;Food Technol.,1974

3. Effect of time postmortem of electrical stimulation and postmortem chilling method on pork quality and palatability traits;Crenwelge;J. Food Sci.,1984

4. Practical observations on the rapid chilling of pork carcasses in relation to shelf life and drip. Meat Chilling-Why and How?;Dann,1972

5. Electrical stimulation and the ultra-rapid chilling of pork;Gigiel;Meat Sci.,1984

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