Evaluation of pulse electric fields to reduce foodborne pathogen levels in scalder/chiller water during poultry processing
Poultry slaughtering encompasses a series of processing steps with the objective of harvesting the consumable meat. The scalding process consists of the submersion of carcasses in hot water tanks to facilitate the removal of feathers during slaughter. However, the use of a common scalding tank incre...
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| Format: | Others |
| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-3236 http://hdl.handle.net/1969.1/ETD-TAMU-3236 |