Effect of chilling methods on the surface color and water retention of yellow-feathered chickens
Hang Wang; Xiaojie Qin; Xia Li; Xiaoling Wang; Yinfeng Lei; Chunhui Zhang · 2020 · Poultry Science
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
This study was conducted to investigate the effects of air chilling (AC), water chilling (WC), combined chilling consisting of WC for 20 min and AC (CO20), and combined chilling consisting of WC for 30 min and AC (CO30) on the microbiological status, surface color, processing yield, and moisture content of yellow-feathered chicken carcasses. After chilling, the carcasses treated by AC exhibited the highest total viable counts (TVC) (4.7 cfu/cm2), followed by those treated by CO20 and CO30, whereas the carcasses treated by WC showed the lowest (P 0.05) was found among the carcasses treated by C
Abstract by Hang Wang; Xiaojie Qin; Xia Li; Xiaoling Wang; Yinfeng Lei; Chunhui Zhang, Poultry Science (2020) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.1016/j.psj.2019.11.020