The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes

The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes

Summary: Accelerated poultry processing is always desirable when the product quality, visual appearance, and sensory attributes are the same or better than the conventional processing. This research evaluated the effects of subzero saline chilling (SSC) with or without hot water spray (HWS) on broil...

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Bibliographic Details
Main Authors: K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Applied Poultry Research
Subjects:
Hot water spray
Sub-zero saline chilling
Chilling efficiency
Meat quality
Sensory attributes
Online Access:http://www.sciencedirect.com/science/article/pii/S1056617125000029
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