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Recovery of bacteria from broiler carcasses rinsed zero and twenty-four hours after immersion chilling.

Journal Title:
Poultry science.
Journal Volume/Issue:
2006 Feb., v. 85, no. 2
Main Author:
Cason, J.A.
Other Authors:
Berrang, M.E. and Smith, D.P.
Format:
Electronic
Language:
English
Subjects:
chicken carcasses
meat processing
HACCP
plate count
bacterial contamination
coliform bacteria
cooling
food safety
line differences
organic production
alternative farming
animal growth
age at slaughter
slaughter weight
meat tenderness
meat quality
flavor
meat cuts
breast muscle
legs (meat cut)
View in NAL's Catalog:
IND43803042