Beef Carcass Chilling: Current Understanding, Future Challenges
نویسنده
چکیده
Introduction Chilling freshly harvested beef carcasses is necessary for food safety and quality purposes. Before mechanical refrigeration, meat either had to be consumed immediately after slaughter or be preserved through salting, curing, and/or smoking. With the advent of mechanical refrigeration and networks of refrigerated carriers, the production, processing, and distribution of carcasses and cuts were made more convenient and practical.
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