ASHRAE Handbook

ASHRAE Handbook

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Incorporation of polyphosphates into poultry meat by adding it to the chilling water has been shown to increase shelf life in ... air- packed samples after 2 months, while nitrogen-packed samples developed no off-flavors for periods exceeding 12 months. ... As is the case with raw poultry, turkey products have less fat stability than chicken products, but the stability can be ... When using these nonrefriger- ated thawing techniques, care must be taken to keep the birda#39;s surface cool to inhibitanbsp;...

Title:ASHRAE Handbook
Publisher: - 1994


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