Air versus Water Chilling of Chicken: a Pilot Study of Quality, Shelf-Life, Microbial Ecology, and Economics
Aeriel D. Belk, Toni Duarte, Casey Quinn, David A. Coil, K. E. Belk, Jonathan A. Eisen, Jason C. Quinn, J. N. Martin, Xiang Yang, Jessica L. Metcalf
Abstract
spp. that are the primary spoilers in packaged meat products. By using air chilling to reduce carcass temperatures instead of water chilling, producers may extend the time until spoilage of the products and, depending on the cost of water in the area, may have economic and sustainability advantages. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.
Topics & Concepts
Food spoilageShelf lifeEnvironmental scienceBroilerDominance (genetics)SustainabilityFood safetyPoultry farmingFood scienceBusinessBiologyEcologyBiochemistryGeneticsBacteriaGeneAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityOlfactory and Sensory Function Studies