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chilled carcass [1 record]

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Record 1 2018-11-02

English

Subject field(s)
  • Slaughterhouses
  • Food Safety
CONT

... a chilled carcass is easier to cut up than a warm one. From a health standpoint, it is also safer because a cold carcass will inhibit, but not entirely exclude, bacterial growth more than a warm one.

Key term(s)
  • chilled carcase
  • cold carcase

French

Domaine(s)
  • Abattoirs
  • Salubrité alimentaire

Spanish

Campo(s) temático(s)
  • Mataderos
  • Inocuidad Alimentaria
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