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Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
Beef Rapid Chilling Electrical Stimulation Cytoskeletal Protein Degradation Chinese Yellow Crossbred Bulls
2016/5/10
The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and r...
Effects of Strain on Performance, and Age at Slaughter and Duration of Post-chilling Aging on Meat Quality Traits of Broiler
Broiler Breast Fillets Age at Slaughter Strain Aging Time Meat Quality
2016/5/5
This study was conducted to investigate the effects of strain on broiler performance, and age at slaughter and post-chilling (PC) aging time on meat quality traits. A total of 500 one-day-old chicks (...
Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C
Duck Breast Leg and Chilling Methods
2016/4/27
An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either 0??C, 10??...
Evidence of Significant Effects of Stunning and Chilling Methods on PSE Incidences
Pigs PSE Stunning Method Chilling Method Chiller Temperature
2016/4/25
The current study was conducted to investigate the optimum stunning voltage and chilling regime with emphasis on reduction in pale, soft and exudative (PSE) pork. The experiments were conducted at sev...