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Superchilling employed on poultry with success in USA

Superchilling employed on poultry with success in USA

Superchilling employed on poultry with success in USA

  • Superchilling has been employed on poultry with success. It is currently a well-established method within the US poultry industry. Poultry is seldom referred to as superchilled in the literature, since in the USA poultry meat kept above 26 °F (-3.3 °C) legally can be marketed as fresh (US Food Safety and Inspection Service). Goose meat superchilled and stored at -2 °C for 30 days retained a quality similar to that of goose meat chilled and stored at +2 °C for about 3 days (Urbaniak, 1975), and superchilling did not have an adverse effect on the ultrastructure of chicken breast muscles. In fact, the structure of the muscles was particularly well preserved (Smolińska & Abdul-Halim, 1992). The turning point for the sensory attributes of chicken carcasses, structural and microbiological changes, came on the tenth day of aging. Smolinska et al. (1992) stated that the results show that superchilling extended shelf life of carcasses up to 4 days longer than conventional chilling.(Source: https://brage.bibsys.no )
  • Superchilling of muscle food: Storage stability and quality aspects of salmon (Salmo salar), cod (Gadus morhua) and pork
  • https://brage.bibsys.no/xmlui/bitstream/handle/11250/244472/124388_FULLTEXT01.pdf?sequence=1&isAllowed=y
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