Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions

Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin

(2017) Anita L. Sikes et al.   FOOD RESEARCH INTERNATIONAL

Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets

(2014) T. Sansawat et al.   POULTRY SCIENCE

The initial freezing point temperature of beef rises with the rise in pH: A short communication

(2013) M.M. Farouk et al.   MEAT SCIENCE

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

(2012) Robin Jacob et al.   MEAT SCIENCE

Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air

(2011) J. Y. Jeong et al.   POULTRY SCIENCE

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

(2011) J. Y. Jeong et al.   POULTRY SCIENCE