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Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling
The objective of this study was to evaluate the effect of a dry air-chilling (AC) method on sensory texture and flavor descriptive profiles of broiler pectoralis major (fillet) and pectoralis minor (tender). The profiles of the muscles immersion-chilled and deboned at the same postmortem time and the profiles of the muscles hot-boned (or no chill)…
Genetic Diversity of Campylobacter on Broiler Carcasses Collected Preevisceration and Postchill in 17 U.S. Poultry Processing Plants
Campylobacter jejuni and Campylobacter coli are the most important human enteropathogens among the campylobacters. The objective of this study was to determine how diversity in Campylobacter populations found on chicken carcasses collected from 17 broiler processing plants in the United States is impacted by processing. Genetic diversity was…