Water absorption process capability analysis by chicken carcasses during precooling
Abstract Cooling of carcasses using water immersion is the most used process in the poultry industry. In this stage, besides the reduction of temperature, water absorption in the carcasses occurs and, consequently, in the chicken cuts, which are monitored by the companies and supervised by the Mini...
Main Authors: | Elidiane LORENZETTI, Bruna Maria Saorin PUTON, Juliana STEFFENS, Alexander JUNGES, Natalia PAROUL, Geciane Toniazzo BACKES, Eunice VALDUGA, Rogério Luis CANSIAN |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019-01-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005001108&lng=en&tlng=en |
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