2008•Science and Technology of Food IndustryRequires access
Study on effects of chilling technology on quality characterristics of chilled rabbit meat
Wei Wang, Xing-Hua Gou
Open publisher page 0 citations
Abstract
The effects of chilling technology on chilled rabbit meat quality characteristics were studied.The results showed that with the rapid chilling method,the centre temperatures of the chilled meat at the early post mortem time were significantly reduced to≤4℃;and the chilling temperature was kept on 1℃ for 4~6d the quality characteristics of the chilled meat was the best status and the shelf-life of the meat was 10~14d at this storage condition(1℃).