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Research Project:
Haccp Assistance for Small and Very Small Processors with Development and Validation of Meat Chilling Rates
Location: Microbial Food Safety Research Unit
Project Number: 1935-42000-057-05
Project Type:
Reimbursable
Start Date: Feb 01, 2005
End Date: Jun 30, 2009
Objective:
To develop mathematical models to describe meat and meat products chilling rates and integrate them with predictive models for growth of pathogens.
Approach:
Chilling of carcasses will be evaluated using cold air chilling and fate of the pathogenes monitored.
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Last Modified: 05/08/2009
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