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The research objective was to assess the impact of different chilling systems on the bacterial contamination and quality characteristics of chicken carcasses during cold storage. The research was carried out on 90 carcasses of chicken broilers of 1.2-2.5 kg body weight aged 6-8 weeks, 30 from each of three plants using different chilling methods: air chilling, immersion chilling and evaporative chilling...
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