The results of a study confirm the potential of combining ultrasound imaging with multivariate image analysis as a reliable and rapid method for detecting bone fragments in chicken breast
The results of a study confirm the potential of combining ultrasound imaging with multivariate image analysis as a reliable and rapid method for detecting bone fragments in chicken breast
The combination of brine chilling at sub-zero temperatures with hot water misting improves the tenderness and sensory characteristics of chicken meat compared with the conventional product
Applying it for at least 5 minutes is sufficient to significantly reduce contamination of carcasses
