The effect of rapid chilling of pork carcasses on bacterial populations was examined. Two regimes of rapid chilling were applied: treatment 1 (at –31°C in the first 3 h of chilling, and then at 2–4°C till 8 h post-mortem) and treatment 2 (at –31°C in the first 3 h of chilling, and then at 2–4°C till 24 h post-mortem). Microbiological sampling of pork carcasses was obtained by swabbing. Swab sam...

The adaptation of temperate fruit crops is a challenge being increased by the global warming. Chilling requirement key factor for adaptation. objective this study was to estimate chilling peach cultivars BRS Bonão, Esmeralda, Granada and Eragil, using Tabuenca test. accumulation computed four different hour (≤ 7.2 ºC ≤ 11 ºC) models; chill units Low Chill model Taiwan model. fresh bud weight wa...

The currently available studies on the green-up date were mainly based on ground observations and/or satellite data, and few model simulations integrated with wide coverage satellite data have been reported at large scale over a long time period (i.e., > 30 years). In this study, we combined phenology mechanism model, long-term climate data and synoptic scale remote sensing data to investigate ...

Chilling is a common abiotic stress that leads to economic losses in agriculture. By comparing the transcriptome of Arabidopsis under normal (22 degrees C) and chilling (13 degrees C) conditions, we have surveyed the molecular responses of a chilling-resistant plant to acclimate to a moderate reduction in temperature. The mRNA accumulation of approximately 20% of the approximately 8,000 genes a...

The responses of photosystems (PS) I and II to light stress at 4 °C and 20 °C were studied in leaf discs from three chilling-sensitive plant species, Cucumis sativus, Cucurbita maxima and Nicotiana tabacum, and in the chilling-tolerant Spinacia oleracea. The chilling-sensitive plants were grown at 24 °C under 8 0 -1 2 0 j.imol photons m-2 s-1 (Cucumis and Cucurbita) or 30 [imol photons m-2 s_1 ...

Direct water immersion chilling is used widely in the poultry plants because of higher heat transfer rate. However, post-mortem state of poultry muscle, extent of water uptake by carcasses prior to deboning, and marination has been one of the largest sources of inconsistency in marinated product quality and has become a problem for producers of marinated broiler meat. The effect of Ultra-rapid ...

The effect of evaporative air chilling on quality of fresh chicken carcasses was compared with air chilling as reference method. Cooling efficiency and total heat loss were significantly higher for evaporative air chilling. The chilling method was of great importance for weight loss. Chicken chilled in cold air lost considerably more weight than chicken cooled by evaporative air chilling; the d...