News and analysis for the global poultry industry.
Industry News & Trends / Poultry Processing & Slaughter / Broiler Husbandry / North America
on March 19, 2018

Sub-zero brine chilling may improve chicken carcass quality

New research shows chilling chicken carcasses in a brine solution below freezing temperatures can lead to improved meat quality and chilling efficiency.

Chilling chicken is a brine solution at below-freezing temperatures may lead to better meat quality and chilling efficiency, according recent research.

Dr. Ike Kang, an associate professor at California Polytechnic State University’s College of Agriculture, Food and Environmental Sciences, shared the results of experiments he and his students conducted…

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