[1] 李鹏, 张乐, 王则金. 不同预冷方式对冷鲜乌鸡肉理化品质的影响[J]. 肉类工业, 2014(3): 24-27.
[2] 刘雅丽, 刘均, 卢立志, 等. 不同预冷方式对肉鸡胴体肉品质和货架期的影响[J]. 中国家禽, 2014, 36(19): 33-37.
[3] DEMIROK E, VELUZ G, STUYVENBERG W V, et al.Quality and safety of broiler meat in various chilling systems[J]. Poultry Science, 2013, 92(4): 1117-1126.
[4] HUEZO R, SMITH D P, NORTHCUTT J K, et al.Effect of immersion or dry air chilling on broiler carcass moisture retention and breast fillet functionality[J]. The Journal of Applied Poultry Research, 2007, 16(3): 438-447.
[5] GILL C O.Extending the storage life of raw chilled meats[J]. Meat Science, 1996, 43: 99-109.
[6] GUMHALTER KAROLYI L, MEDIC H, VIDACEK S, et al.Bacterial population in counter flow and parallel flow water chilling of poultry meat[J]. European Food Research and Technology, 2003, 217(5): 412-415. |
