Broiler Carcass Bacterial Counts After Immersion Chilling Using Either a Low or High Volume of Water
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/85/10/1802/4389276/poultrysci85-1802.pdf
Reference22 articles.
1. Visible ingesta on prechill carcasses does not affect the microbiological quality of broiler carcasses after immersion chilling;Bilgili;J. Appl. Poult. Res.,2002
2. Microbiological and hydraulic evaluation of immersion chilling for poultry;Blank;J. Food Prot.,1995
3. Chilling of poultry: The effects of process parameters on the level of bacteria in spin-chiller waters;Blood;J. Food Technol.,1974
4. Chilling poultry—a review;Brant;Poult. Process. Mark.,1963
5. The current status of poultry chilling in Europe;Brant;Poult. Sci.,1974
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