Broiler Chilling is a post-slaughter processing method in poultry science that involves the controlled reduction of carcass temperature to inhibit microbial growth and ensure food safety while maintaining meat quality.
101
Publications
3.2K
Citations
269
Authors
81
Institutions
Publications per year
2017–2026
9
Parents
Publications
101
The primary chilling of poultry carcasses—a review
Christian James, Charles Vincent, T.I. de Andrade Lima et al. · International Journal of Refrigeration · 2005 · 174 citations
Hygiene aspects of modern poultry chilling
Vivien Allen, Janet E.L. Corry, C.H. Burton et al. · International Journal of Food Microbiology · 2000 · 89 citations
1–5 of 101
Authors
269
- DS
9
h-index
- JE
8
h-index
- JD
7
h-index
- JC
7
h-index
- JN
7
h-index
1–5 of 269
Institutions
81
Agricultural Research Service
Washington, United States
19 h-index
66 publications
2.2K citations
University of Georgia
Athens, United States
12 h-index
14 publications
405 citations
United States Department of Agriculture
Washington, United States
11 h-index
35 publications
1.3K citations
U.S. National Poultry Research Center
Athens, United States
10 h-index
23 publications
625 citations
Quality Research
San Antonio, United States
9 h-index
19 publications
401 citations
University of Florida
Gainesville, United States
6 h-index
23 publications
816 citations
Texas A&M University
College Station, United States
4 h-index
6 publications
261 citations
University of Arkansas at Fayetteville
Fayetteville, United States
4 h-index
10 publications
215 citations
1–8 of 81
Venues
- Poultry Science
49 publications · 1.5K citations
24
h-index
- Journal of Food Protection
9 publications · 277 citations
9
h-index
- Journal of Food Science
JFS · 8 publications · 288 citations
8
h-index
- The Journal of Applied Poultry Research
6 publications · 133 citations
6
h-index
- British Poultry Science
5 publications · 90 citations
5
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1–5