The topic chilling is discussed in the following articles:


  • TITLE: fish processing
    SECTION: Chilling
    Harvested fish must be immediately stored in a low-temperature environment such as ice or refrigerated seawater. This chilling process slows the growth of microorganisms that live in fish and inhibits the activity of enzymes. Because fish have a lower body temperature, softer texture, and less connective tissue than land animals, they are much more susceptible to microbial contamination and...


  • TITLE: poultry processing
    SECTION: Chilling