EFFECT OF SALT BRINE CHILLING ON DRIPLOSS OF ICE-PACKED BROILER CARCASSES

被引：15

作者：

CARPENTER, MD ^{[1
]}

JANKY, DM ^{[1
]}

ARAFA, AS ^{[1
]}

OBLINGER, JL ^{[1
]}

KOBURGER, JA ^{[1
]}

机构：

[1] UNIV FLORIDA,AGR EXPT STN,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

POULTRY SCIENCE | 1979年 / 58卷 / 02期

关键词：

D O I：

10.3382/ps.0580369

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：369 / 371

页数：3

共 16 条

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[7] SENSORY, PHYSICAL, AND MICROBIOLOGICAL COMPARISON OF BRINE-CHILLED, WATER-CHILLED, AND HOT-PACKAGED (NO CHILL) BROILERS [J].

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[8] WATER ABSORPTION AND RETENTION BY CUT UP BROILER PARTS CHILLED IN POLYPHOSPHATE SOLUTIONS [J].

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[9] INFLUENCE OF POLYPHOSPHATES IN CHILLIN WATER OON QUALITY OF POULTRY MEAT [J].

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[10] EFFECT OF PHOSPHATE TREATMENT ON CARCASS-WEIGHT CHANGES AND ORGANOLEPTIC QUALITY OF CUT-UP CHICKEN [J].

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SAFFLE, RL .

POULTRY SCIENCE, 1963, 42 (01) :24-&

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