TREMBLEY JEAN-PHILIPPE,TREMBLEY JEAN-PHILIPPE,AMES PAUL MARK,AMES PAUL MARK
申请号：
PL14189069
公开号：
PL3009002T3
申请日:
2014.10.15
申请国别(地区):
PL
年份:
2017
代理人:
摘要：
Poultry carcasses are chilled rapidly when exposed to a flow of gaseous air at a temperature in the range from about -50°C to about -120°C for a period of time in the range from about 1 s to about 60 s. The flow is directed over and into the body cavity of the carcasses. The carcasses are orientated in the flow such that the sternum of each carcass faces downstream. One advantage of the process is that the number of viable microorganisms present on the carcasses is reduced significantly while avoiding freeze-damage to the carcasses.
