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The Study of Chilling in Cold Air on the Microbiological Quality of Broiler Carcasses
|作者:||陳德勛||關鍵字:||應用研究;畜牧獸醫類, 公共衛生學;Air-chilling;氣冷;肉品衛生;屠宰;Meat Hygiene;Slaughter||摘要:||
Air-chilling is a common practice in Western Europe, used for about 45 years. However, this method is still fairly new in the US (introduced in 1998) where most chickens are cooled though emersion in iced water. By contrast, air-chilling cools chickens by blasting them with cold air. Many retailers believe that there is a huge difference between the methods, any many have recently began converting/introducing this type of chilled chicken in stores. This study is to investigate the advantages and disadvantages in this two methods.
|Appears in Collections:||微生物暨公共衛生學研究所|
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