Buscar
Mostrando ítems 1-10 de 70
Extrinsic factors affecting water absorption in chilling of broiler chicken carcasses
(2012)
Brazil occupies an outstanding position as a producer and exporter of chicken meat, and the maintenance and expansion of this position require a constant evolution, especially in variables which determine quality. An ...
Microbiological Evaluation of Chicken Carcasses in an Immersion Chilling System with Water Renewal at 8 and 16 Hours
(Int Assoc Food Protection, 2012-05-01)
Since 2004, Brazil has been the leading exporter of chicken. Because of the importance of this sector in the Brazilian economy, food safety must be ensured by control and monitoring of the production stages susceptible to ...
Microbiological Evaluation of Chicken Carcasses in an Immersion Chilling System with Water Renewal at 8 and 16 Hours
(Int Assoc Food Protection, 2012-05-01)
Since 2004, Brazil has been the leading exporter of chicken. Because of the importance of this sector in the Brazilian economy, food safety must be ensured by control and monitoring of the production stages susceptible to ...
Comparação da carga microbiana em águas de pré-resfriamento e carcaças de frangos, após jornadas de trabalho de 8, 16 e 24 horas
(2010-01-01)
Poultry processing facilities are known for using a great amount of water, which is mainly used on carcasses chilling stage. In Brazil, meat regulations state that each chiller tank must be emptied, cleaned and sanitized ...
Microbiological Evaluation of Chicken Carcasses in an Immersion Chilling System with Water Renewal at 8 and 16 Hours
(Int Assoc Food Protection, 2014)
Comparison of microbial load in immersion chilling water and poultry carcasses after 8, 16 and 24 working hours
(Universidade Federal de Santa Maria (UFSM), 2010-07-01)
As atividades dos estabelecimentos de abate de frangos são conhecidas por utilizarem grandes volumes de água durante seus processos, principalmente no processo de resfriamento das carcaças de frangos. Parte desse volume ...
Comparison of microbial load in immersion chilling water and poultry carcasses after 8, 16 and 24 working hours
(Universidade Federal de Santa Maria (UFSM), 2014)