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Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits

Rosemar Frigotto Saggin1, Naimara Vieira do Prado1, Maycon Meier Dos Santos2

  • 1Meat Technology Laboratory, Department of Food Technology, F Federal University of Technology - Paraná,, Linha Santa Bárbara, S/N - Caixa postal 135, Francisco Beltrão, PR 85601-970 Brazil.

Journal of Food Science and Technology
|July 25, 2022
PubMed

Keywords:
Chilling processCooling timeEconomic lossesPoultry meatWater absorption

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