Concepedia

Meat Chilling

Meat Chilling is a post-slaughter meat processing method that involves the controlled reduction of carcass temperature to inhibit microbial growth and delay spoilage while preserving meat quality attributes such as texture, color, and water-holding capacity.

212

Publications

7.7K

Citations

592

Authors

169

Institutions

Publications per year

2017–2026

25

Parents

Publications

212

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Rui Ganhão, David Morcuende, Mario Estévez · Meat Science · 2010 · 370 citations

, , +17

Carcass electrical stimulation to prevent cold shortening toughness in beef

C.L. Davey, K.V. Gilbert, W. A. Carse · New Zealand Journal of Agricultural Research · 1976 · 160 citations · Full text

, , +14

Effect of rapid and conventional cooling methods on the quality of cooked ham joints

Eoin Desmond, T. Kenny, Patrick S. Ward et al. · Meat Science · 2000 · 140 citations

, , +13

Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses

C.O. Gill, M. Badoni · International Journal of Food Microbiology · 2003 · 130 citations

, , +15

The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide

C.O. Gill, N. Penney · Meat Science · 1988 · 123 citations

, , +16

1–5 of 212

Authors

592

  1. JA
    J.L. Aalhus

    Agriculture and Agri-Food Canada, Canada

    7 publications · 219 citations

    7

    h-index

  2. SD
    S. D. M. Jones

    Agriculture and Agri-Food Canada, Canada

    7 publications · 217 citations

    7

    h-index

  3. WM
    W. M. Robertson

    Agriculture and Agri-Food Canada, Canada

    6 publications · 209 citations

    6

    h-index

  4. AG
    A Gigiel

    University of Bristol, United Kingdom

    6 publications · 200 citations

    6

    h-index

  5. CG
    C.O. Gill

    Agriculture and Agri-Food Canada, Canada

    5 publications · 402 citations

    5

    h-index

1–5 of 592

Institutions

169

  1. Agriculture and Agri-Food Canada

    Ottawa, Canada

    12 h-index

    46 publications

    1.5K citations

  2. Texas A&M University

    College Station, United States

    10 h-index

    45 publications

    1.7K citations

  3. University College Dublin

    Dublin, Ireland

    9 h-index

    19 publications

    673 citations

  4. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    9 h-index

    17 publications

    960 citations

  5. Kansas State University

    Manhattan, United States

    7 h-index

    27 publications

    1K citations

  6. Texas Tech University

    Lubbock, United States

    6 h-index

    26 publications

    830 citations

  7. University of Alberta

    Edmonton, Canada

    5 h-index

    11 publications

    253 citations

  8. University of Florida

    Gainesville, United States

    5 h-index

    18 publications

    396 citations

1–8 of 169

Venues

  1. Meat Science

    60 publications · 3K citations

    33

    h-index

  2. Poultry Science

    21 publications · 721 citations

    15

    h-index

  3. Journal of Animal Science

    14 publications · 483 citations

    14

    h-index

  4. Journal of Food Protection

    13 publications · 451 citations

    13

    h-index

  5. Journal of Food Science

    JFS · 15 publications · 285 citations

    13

    h-index

1–5