COOL approach

摘要

In virtually all markets, it is a legal requirement to chill carcasses immediately after evisceration to prevent the growth of harmful pathogens. The temperature to which products must be cooled varies from country to country but is never more than a few degrees above freezing point. Roy Driessen, industry marketing manager, poultry, for Marel Poultry, with US operations in Lenexa, Kan., noted chilling, air-chilling in particular, is about much more than cooling down carcasses.