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International Journal of Refrigeration, ISSN 0140-7007, 2006, Volume 29, Issue 6, pp. 847 - 862
This paper reviews the published scientific studies that have been carried out on the chilling of poultry carcasses. The prime purpose of chilling is to limit... 
Survey | Poultry | Chilling | Volaille | Process | Enquête | Réfrigération | Procédé | poultry | process | BREAST MEAT | PROCESS DESIGN-DATA | PECTORALIS-MAJOR | CHICKEN CARCASSES | BACTERIAL COUNTS | ENGINEERING, MECHANICAL | AIR-BLAST | chilling | MICROBIOLOGICAL QUALITY | THERMODYNAMICS | TEMPERATURE | POSTMORTEM ELECTRICAL-STIMULATION | survey | BROILER CARCASSES | Refrigeration equipment | Poultry industry
Journal Article
JOURNAL OF FOOD PROTECTION, ISSN 0362-028X, 08/2019, Volume 82, Issue 8, pp. 1364 - 1368
Salmonella enterica serovar Typhimurium is one of the leading causes of nontyphoidal gastroenteritis of humans in the United States. Commercially processed... 
spvA gene | spvC gene | EVOLUTION | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | Salmonella plasmid virulence (spv) | FOOD SCIENCE & TECHNOLOGY | GROWTH-RATE | IDENTIFICATION | ANTIMICROBIAL RESISTANCE | spvB gene | REGION | SPVB
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 06/2017, Volume 202, pp. 25 - 33
Immersion chilling of chicken carcasses is used in many locations to reduce temperature. In some cases chemicals are added to the water to reduce the numbers... 
Chlorine | Modeling | Chilling | Broiler | Carcass | Campylobacter | FOOD SCIENCE & TECHNOLOGY | ESCHERICHIA-COLI | DIOXIDE | SALMONELLA | ENUMERATION | MODEL | ENGINEERING, CHEMICAL | SPP | POULTRY MEAT | JEJUNI | ACIDIFIED SODIUM-CHLORITE | WATER
Journal Article
Poultry Science, ISSN 0032-5791, 03/2015, Volume 94, Issue 3, pp. 461 - 466
Whole carcass rinse is the most common method used to determine Salmonella prevalence in broiler carcasses. However, there is a need to determine the carcass... 
Salmonella | kappa | agreement | carcass rinse | broiler carcass | AGRICULTURE, DAIRY & ANIMAL SCIENCE | NUMBERS | HALVES | CHICKEN CARCASSES | VARIABILITY | RECOVERY | PROFILE | POULTRY | BACTERIAL LOAD | Neck - microbiology | Animals | Salmonella - isolation & purification | Food Handling - methods | Southeastern United States | Chickens - microbiology | Colony Count, Microbial | Immersion
Journal Article
Meat Science, ISSN 0309-1740, 03/2018, Volume 137, pp. 67 - 70
The aim of this study was to investigate the association of Melanocortin ( ) and Myostatin ( ) with the carcass quality of V-line and Alexandria line rabbits.... 
Rabbit | SNPs | Myostatin | Carcass quality | Melanocortin 4 receptor | ORYCTOLAGUS-CUNICULUS | FOOD SCIENCE & TECHNOLOGY | GROWTH TRAITS | SHEEP OVIS-ARIES | MUTATION | CHICKEN | WEIGHT | SINGLE-NUCLEOTIDE POLYMORPHISMS | Genetic research | Analysis | Genes | Body weight | Genetic polymorphisms | Meat
Journal Article
Food Research International, ISSN 0963-9969, 04/2018, Volume 106, pp. 1077 - 1085
Highly prevalent in poultry, is a foodborne pathogen which remains the primary cause of enteritis in humans. Several studies have determined prevalence and... 
Probabilistic analysis | Chicken meat | Foodborne pathogen | Variability | Contamination | Seasonality | RISK-FACTORS | FOOD SCIENCE & TECHNOLOGY | GUILLAIN-BARRE-SYNDROME | ESCHERICHIA-COLI | PREVALENCE | BROILER FLOCKS | MEAT | SPP | MICROBIOLOGICAL CRITERIA | POULTRY | EXPOSURE ASSESSMENT MODEL | Censorship | Skin | Analysis | Food contamination
Journal Article
Journal Article
Journal of Applied Microbiology, ISSN 1364-5072, 05/2017, Volume 122, Issue 5, pp. 1389 - 1401
Journal Article