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Livestock Production
Wednesday, December 09, 2009 11:26:44 AM
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Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillers
 
C.Z. Alvarado and C.D. Carroll
 
 

The primary objective of chilling poultry is to reduce microbial growth to a level that will maximise both food safety and shelf life. This has been accepted as a processing step in the preservation for many food commodities for numerous years.

 

Two most common methods of chilling broilers are immersion chilling, in which the product is immersed in chilled water. Secondly, it is the air chilling method where carcasses are misted in water in a room circulating chilled air. Immersion chilling is most frequently used in US, whereas air chilling is widely used in Europe, Brazil and Canada.

 
 

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Article made possible through the contribution of World's Poultry Science Association.
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