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Combination of muscle tension and crust-freeze-air-chilling improved efficacy of air chilling and quality of broiler fillets
The objective of this study was to evaluate the effects of water immersion chilling (WIC), air chilling (AC), and crust-freeze-air-chilling (CFAC) on the efficacy of broiler chilling and quality of breast fillets with and without muscle tension (MT), restraining both wings behind the carcass. In each of 3 replications, 66 birds were purchased locally and processed at the Michigan State University meat laboratory. After evisceration, one-half of the birds were subjected to MT and the remainingdoi:10.3382/ps.2014-03876 pmid:25012850 fatcat:ntdhprcfsvefriupqllw2qurpm