Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics-Reference-Cited by-同舟云学术

Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics

Published:2021-04-27 Issue:2 Volume:6 Page:
ISSN:2379-5077
Container-title:mSystems
language:en
Short-container-title:mSystems

Author:

Belk Aeriel D.¹^ORCID,Duarte Toni²,Quinn Casey³,Coil David A.⁴^ORCID,Belk Keith E.¹,Eisen Jonathan A.⁴⁵⁶,Quinn Jason C.³,Martin Jennifer N.¹,Yang Xiang²,Metcalf Jessica L.¹⁷^ORCID

Affiliation:

1. Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA

2. Department of Animal Science, University of California, Davis, California, USA

3. Department of Mechanical Engineering, Colorado State University, Fort Collins, Colorado, USA

4. Genome Center, University of California, Davis, California, USA

5. Department of Evolution and Ecology, University of California, Davis, California, USA

6. Department of Medical Microbiology and Immunology, University of California, Davis, Davis, California, USA

7. CIFAR Azrieli Global Scholars program, CIFAR, Toronto, Canada

Abstract

As the poultry industry works to become more sustainable and to reduce the volume of food waste, it is critical to consider points in the processing system that can be altered to make the process more efficient. In this study, we demonstrate that the method used during chilling (air versus water chilling) influences the final product microbial community, quality, and physiochemistry.

Funder

Innovation Institute for Food and Health at UC Davis

Publisher

American Society for Microbiology

Subject

Computer Science Applications,Genetics,Molecular Biology,Modelling and Simulation,Ecology, Evolution, Behavior and Systematics,Biochemistry,Physiology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/mSystems.00912-20

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