Poultry Chilling
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Physicochemical and microbiological parameters of frozen and chilled chicken meat
ABSTRACT With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbio
R. Bras. Zootec.. Publicado em: 2016-07
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2. Evaluation of Disinfectants Used in Pre-Chilling water Tanks of Poultry Processing Plants
ABSTRACT In poultry processing plants, disinfectants are often added to pre-chilling water tanks to reduce microbial contamination. The present study aimed at evaluating the effect of five disinfectants (acidified sodium chlorite, alkyl dimethyl benzyl ammonium chloride, chlorine dioxide, peracetic acid, and sodium hypochlorite) on the populations of food qu
Rev. Bras. Cienc. Avic.. Publicado em: 2016-06
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3. Use of artificial neural networks for the modelling of the temperature and the water retention in the process of chilling of chicken carcasses by immersion / Uso de redes neurais artificiais para a modelagem da temperatura e da retenÃÃo de Ãgua no processo de resfriamento de carcaÃas de frangos por imersÃo
As Redes Neurais Artificiais tÃm sido empregadas com sucesso para a descriÃÃo e modelagem de processos nas mais diversas Ãreas do conhecimento, desde economia, administraÃÃo, inteligÃncia artificial e atà controle de processos industriais complexos. O processo de resfriamento de frangos por imersÃo em Ãgua gelada (âchillersâ) à complexo e difÃc
Publicado em: 2008
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4. Microbiological quality of poultry meat: a review
Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern
Revista Brasileira de Ciência Avícola. Publicado em: 2004-09
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5. Steam Versus Hot-Water Scalding in Reducing Bacterial Loads on the Skin of Commercially Processed Poultry
A comparison of two types of scalders was conducted to determine their effectiveness in reducing bacterial contamination of poultry carcasses. A conventional hot-water scalder and a prototype model of a steam scalder were tested under commercial conditions. Total plate counts from steam-scalded birds were significantly lower than the counts of water-scalded
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6. Salmonella Contamination in a Poultry-Processing Plant
Bacteriological examination of 1,427 samples from a poultry-processing plant over a 2-year period yielded 202 (14.2%) cultures positive for salmonellae. The results indicate that contamination is reduced by washing procedures within the plant but that recontamination of the carcasses occurred in at least two different stages of processing, i.e., during evisc
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7. Polyphosphate Inhibition of Growth of Pseudomonads From Poultry Meat
Both commercial polyphosphates and equivalent mixtures of chemically pure polyphosphates inhibited the growth of nonfluorescent pseudomonads in a synthetic medium. Fluorescent strains grew after a short lag. Inhibition was not caused by high pH, but rather by chelation of metal ions essential to the growth of the bacteria. Mg++ and the natural competitive ch
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8. Campylobacter fetus subsp. jejuni in a turkey processing plant.
Cecal cultures taken over a 1-year period from 600 turkeys at a poultry processing plant were all positive for Campylobacter fetus subsp. jejuni. Swabs of the cloaca and fresh feces were likewise all positive. Of 33 freshly dressed turkey carcases, 94% were positive before chilling in tanks of chlorinated ice and water; 34% of 83 carcasses were still positiv
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9. Changes in the Carriage of Campylobacter Strains by Poultry Carcasses during Processing in Abattoirs
The recent development of simple, rapid genotyping techniques for Campylobacter species has enabled investigation of the determinative epidemiology of these organisms in a variety of situations. In this study we have used the technique of fla typing (PCR-restriction fragment length polymorphism analysis of the flaA and flaB genes) to identify the sources of
American Society for Microbiology.