Journal articles: 'Frozen and chilled'

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Muhammad, Andrew, Keithly G. Jones, and William F. Hahn. "The Impact of Domestic and Import Prices on U.S. Lamb Imports: A Production System Approach." Agricultural and Resource Economics Review 36, no. 2 (October 2007): 293–303. http://dx.doi.org/10.1017/s1068280500007103.

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As U.S. lamb imports increased relative to domestic production, and the relative share of chilled to frozen lamb imports increased, importers of chilled lamb have become less responsive to domestic and import prices, while the direct opposite is the case for frozen lamb imports. From 1990 to 2003, chilled lamb imports from Australia and New Zealand became less and less responsive to U.S. prices, and frozen imports became more responsive. Unconditional own-price elasticities also show that, over time, imports of chilled lamb became less responsive to import prices while frozen imports became more responsive to import prices.

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Mohamed, Nashwa, Galal Yahya, Rasha Bayoumi, Mohamed Hussein, Simona Cavalu, Hesham Dahshan, Abdullah Alsayeqh, Wageh Darwish, and Elshimaa Nasr. "Detection and health risk assessment of toxic heavy metals in chilled and frozen meat collected from Sharkia province in Egypt." Open Veterinary Journal 13, no. 12 (2023): 1729. http://dx.doi.org/10.5455/ovj.2023.v13.i12.21.

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Background: The consumption of meat is a fundamental aspect of global diets, providing essential nutrients and proteins vital for human nutrition. However, ensuring the safety of meat products has become progressively challenging due to potential contamination by toxic heavy metals and pathogenic microorganisms. Aim: This study focuses on assessing the prevalence of Lead (Pb), Mercury (Hg), Arsenic (As), and Cadmium (Cd), in chilled and frozen meat in Sharkia Governorate, Egypt. Methods: A total of 30 samples, comprising 15 chilled and 15 frozen beef samples, were collected from various marketing stores in Sharkia. Analysis of toxic metals was conducted via atomic absorption spectrophotometer following wet digestion. Results: The average levels (mg/kg) in chilled meat samples were found to be 0.64 ± 0.14 for Pb, undetectable for Hg, 0.02 ± 0.14 for Cd, and 4.66 ± 0.57 for As. In frozen samples, the average concentrations were 0.89 ± 0.21 for Pb, 0.08 ± 0.03 for Hg, 0.02 ± 0.004 Cd, and 5.32 ± 0.59 for As. Generally, the levels of heavy metals in frozen meat samples were observed to be higher than chilled samples. Importantly, the levels of Pb were higher than maximum residual concentrations (MPL) in 53.3% of the chilled and 66.6% of the frozen, Cd levels in chilled and frozen were within the permissible concentrations in all samples, Hg was not identified in all the chilled and in 67% of frozen samples, and As levels were higher than the permissible levels in all samples chilled and frozen. The assessment of human health risk for adults revealed an estimated daily intake (EDI) value of beef meat below the threshold of the oral reference dose (RFD) for all analyzed metals except for As, where 46.7% of chilled samples and 60% of frozen samples exceeded the RFD. Furthermore, both the Hazard Quotient (THQ) for As and Hazard Index (HI) for all the analyzed metals were above 1 in 33.3% of chilled samples and 46.7% of frozen samples. Conclusion: This indicates the remarkable adverse effects on human health associated with the consumption of meat of elevated levels of heavy metals, emphasizing the need for stringent quality control measures within the food industry.

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Baryczka, Marlena Justyna, Iwona Chwastowska-Siwiecka, and Jacek Kondratowicz. "Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets." Czech Journal of Food Sciences 37, No. 3 (July 3, 2019): 186–91. http://dx.doi.org/10.17221/330/2018-cjfs.

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The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and left fillets (20) stored for 8 months in the freezer were subjected to quantitative and qualitative laboratory analyses. Chilled African catfish fillets had a lower of moisture content, higher of total protein, fat and crude ash, and higher energy value than frozen samples. Chilled fillets had also higher water-holding capacity, lower cooking loss and higher tenderness.

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Reis, MM. "Near infrared spectroscopy (Vis-NIRS) applied to differentiation between chilled and frozen/thawed meat." NIR news 28, no. 7 (October 9, 2017): 10–15. http://dx.doi.org/10.1177/0960336017736246.

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The ability of Vis-NIRS to differentiate between only chilled and frozen and thawed meat from pork, lamb, beef and goat is investigated in this study. Samples were purchased as retail ready package from seven different local supermarkets. Partial least squares discriminant analysis and double cross-validation were used for analysis of the data. The discrimination between the two groups achieved an accuracy of 93%. There is 92% probability that a chilled sample is predicted correctly as chilled and 96% that frozen/thawed is a true frozen/thawed event, which demonstrates reasonable performance, i.e. independent of the species (pork, lamb, beef and goat) and source. It was possible to detect the difference between only chilled and frozen/thawed meat. The regression coefficients suggest that the differences between the two treatments are likely to be associated to changes in structure and chemical composition of samples due to the process of freezing/thawing.

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Kantono, Kevin, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey, and Mustafa M. Farouk. "Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat." Foods 10, no. 5 (May 20, 2021): 1148. http://dx.doi.org/10.3390/foods10051148.

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The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.

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Farouk, M. M., and C. Podmore. "Effect of process variables on the functional properties of seven beef cuts." Australian Journal of Experimental Agriculture 48, no. 7 (2008): 847. http://dx.doi.org/10.1071/ea07394.

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The effects of electrical stimulation, boning (hot or cold), storage (chilled or frozen) and meat cut type on the composition and functional properties of seven New Zealand export cuts (brisket, blade, bolar, inside round, knuckle, outside round and rump) from cull cows were investigated. Cut type, but not processing, affected lean composition (P < 0.001). Chilled cuts had a higher pH and water holding capacity, and a more stable colour relative to frozen cuts. The brisket, blade and rump had a higher water holding capacity compared with the other cuts. Cooked batters from chilled cuts had higher torsion stress, strain and emulsion stability compared with cooked batters from frozen cuts. Chilled bolars and outside rounds produced stronger and more cohesive gels, whereas chilled briskets produced the weakest and least cohesive gels. Cooked batter from electrically stimulated cuts had lower emulsion stability than that from unstimulated cuts. Data from the present study can be used to differentiate or group the seven cuts on the basis of their composition and functional properties in raw or cooked form for the purpose of adding value.

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Roberts, Diane. "Salmonella in chilled and frozen chicken." Lancet 337, no. 8747 (April 1991): 984–85. http://dx.doi.org/10.1016/0140-6736(91)91626-6.

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Salih, Nawfal, and Maysaloon Ibraheem. "Effect of Adding Linseed Oil to The Diet on The Chemical Composition and Some Fatty Acids of Awassi Sheep Meat Chilled and Frozen." Tikrit Journal for Agricultural Sciences 19, no. 4 (January 27, 2023): 9–15. http://dx.doi.org/10.25130/tjas.19.4.2.

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This study was conducted at the experimental farm, Department of Animal Production , College of Agriculture , University of Tikrit for the period from 7/10/2018 to 15/12/2018. Sixteen Awassi lambs with an average body weight of 27kg and aged about 6—7-months were used in this investigation. The lambs were randomly assigned into four groups. Each group has 4 lambs the lambs were placed in individual cages (1 x 1.5 m².) and the aim of this study to investigation the effect of supplementing linseed oil on chemical composition and some fatty acids of Awassi chilled and frozen sheep meat,the results showed high significant differences in frozen period in moisture content of meat compared with chilled period it was ( 70.90 and 66.82)% respectively , and the chilled period conducted high significant differences than the frozen period in fat content ( 9.39 and 8.15)% respectively. About the effect of linseed oil on fatty acids, frozen period conducted high significant differences in Oleic it was 33.59 % while the frozen period conducted a high significant differences in Linoleic and Arachidonic acids it was ( 4.88 and 1.19)% respectively. The interaction between chilled period and treatments, the first and second treatment conducted high significant differences on Oleic acid also first treatment was high in Linoleic Acid percentage. While for the interaction between frozen period and treatments, the fourth treatment was high in Oleic and Linolenic Acid percentage, the first treatment was high in Linoleic Acid percentage it was (5.22)%.

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Ivanova, Ivelina, Galin Ivanov, Vasil Shikov, and Snezhana Ivanova. "Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat." Acta Universitatis Cibiniensis. Series E: Food Technology 18, no. 2 (December 1, 2014): 43–53. http://dx.doi.org/10.2478/aucft-2014-0013.

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Abstract : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420*) and bovine melanoidin equivalent values (mg BME/g). Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P<0.05) lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.

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Baiee, Falah, Abd Wahid Haron, Murtadha A. AL-mudhafr, Innocent Damudu Peter, and Nurhusien Yimer. "Can Panax Ginseng Aqueous Extract Improve Chilled and Cryopreserved Bull Spermatozoa?" Agricultural Science 2, no. 2 (July 14, 2020): p15. http://dx.doi.org/10.30560/as.v2n2p15.

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This study was to evaluate the influence of Panax ginseng aqueous extract on chilled and frozen-thawed bull sperm quality. Samples of semen were acquired from four bulls through the use of an electro-ejaculator. Extension of the semen was done with tris-egg yolk diluent which was augmented with 0.0, 0.25, 0.5, 1.0, 2.5, 5.0, and 7.5 mg/mL Panax ginseng aqueous extract. Diluted chilled portions of the semen were chilled for 6 days at 5 ̊C whereas the frozen semen was cryopreserved in liquid nitrogen. Results revealed that in chilled and frozen-thawed semen, the control group, T1 and T2 recorded higher percentages in terms of sperm motility and viability in all three groups evaluated compared to others, while the high dose of Panax ginseng aqueous extract in T6 and T5 recorded the lowest percentage. Moreover, the values of sperm morphology for chilled and frozen-thawed semen were not significant among the groups. The results of chromatin stability of the present study showed that T2 and control were higher than for other groups. In conclusion, the low dosage groups (T1, T2 and T3) which were received (0.25 mg/mL, 0.5 mg/mL and 1 mg/mL, respectively) from Panax ginseng aqueous extract were not significant as compared with the control group while high-dosage groups (T4, T5 and T6) which were received (2.5 mg/mL, 5 mg/mL and 7.5 mg/mL, respectively) from Panax ginseng aqueous extract were highly decreased spermatozoa characteristics.

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Kelly, Gary. "Breeding with frozen semen: what are the considerations?" UK-Vet Equine 6, no. 2 (March 2, 2022): 68–71. http://dx.doi.org/10.12968/ukve.2022.6.2.68.

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The use of frozen semen is sometimes the only available option for artificial insemination. Compared to fresh or chilled semen, the use of frozen semen has previously been reported to have lower pregnancy rates, and higher rates of post-breeding inflammation and uterine fluid accumulation. More recent studies have found that pregnancy rates are indeed lower than with fresh semen, but are comparable if not better than chilled semen, with little evidence of increased complications. Several factors can affect conception rates and the practicality of using frozen semen, and these limitations should be explained to the client in advance. This review covers essential requirements applicable to artificial insemination with frozen semen, as well as mare and stallion factors that contribute to the adaptation of appropriate insemination protocol.

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Gáspárdy, András, Eszter Renkó, Bence Somoskői, András Bába, and Sándor Cseh. "Practical experience with artificial insemination (AI) using fresh chilled and frozen semen in mares." Acta Veterinaria Hungarica 68, no. 1 (March 2020): 85–90. http://dx.doi.org/10.1556/004.2020.00007.

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AbstractThe objective of this study was to compare the efficiency of artificial insemination (AI) carried out with frozen and fresh, diluted and chilled semen under field conditions. One hundred and twenty-nine mares of different breeds were included in the study. Eighty-one out of the 107 mares inseminated with fresh, chilled semen got pregnant. Seven pregnant mares aborted and 74 foals were born. Out of the 22 mares inseminated with frozen semen, 17 mares got pregnant. Two mares out of the 17 pregnant mares aborted and finally 15 healthy foals were born. No difference was found between the two groups in the ratio of the foals born (P > 0.05). The comparison of medians for the number of insemination cycles did not show significant differences. However, a significant difference (Kruskal–Wallis test, P = 0.014) was found in the number of the inseminations per conception in favour of frozen semen (2.5 vs. 1.8 with fresh chilled and frozen semen, respectively). The Cox regression revealed that the type of semen has a significant impact (P < 0.001) on the service period (duration of the insemination period): the use of frozen semen prolonged the insemination period. This could be due to management issues, since re-insemination with frozen semen took place after only one/a few missed oestrous cycles not used for AI.

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Liu, Qian, Rui Wang, Bao Hua Kong, and Yong Gen Zhang. "Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation." Advanced Materials Research 554-556 (July 2012): 1195–201. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1195.

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Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

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WHEELER, T. L., R. K. MILLER, J. W. SAVELL, and H. R. CROSS. "Palatability of Chilled and Frozen Beef Steaks." Journal of Food Science 55, no. 2 (March 1990): 301–4. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06748.x.

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Nixon, J. F. (Derick). "Thermally induced heave beneath chilled pipelines in frozen ground." Canadian Geotechnical Journal 24, no. 2 (May 1, 1987): 260–66. http://dx.doi.org/10.1139/t87-031.

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Thermally induced water migration beneath chilled structures in frozen ground near its melting point has been considered by some as a possible source of heave and structural distress. This paper analyses the two-dimensional problem of thermally induced water flow in frozen soils beneath a chilled buried pipe, both for steady state and early transient conditions. The analysis has identified the primary variables of interest in the problem of thermally induced heave in frozen ground, and by omitting some second-order effects has obtained a relatively straightforward relationship for the steady state heave rate due to this process. Using published relationships for hydraulic conductivity of frozen soils, it is concluded that heave induced by this mechanism will be relatively minor, and should not result in significant pipe bending or structural distress in the long term. Initial transient and seasonal effects were studied using the same govering equation for fluid flow, coupled with the author's two-dimensional thermal simulator. Additional heave due to these effects does not appear to increase the overall predicted heave greatly. Key words: heave, water flow in frozen soil, pipeline, frozen soil, permeability.

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Abramova, L. S., A. V. Kozin, and A. S. Shashkov. "NMR — SPECTROSCOPY TECHNIQUE FOR SALMON FISH SPECIES QUALITY ASSESSMENT." Food systems 2, no. 4 (December 20, 2019): 4–9. http://dx.doi.org/10.21323/2618-9771-2019-2-4-4-9.

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NMR-spectroscopy was used for development of the criteria which characterize the chilled and frozen fish quality. It has been shown that 1H-NMR experiments can be used as quality factor to measure the concentration of inosine, hypoxanthine and inosine-5’-monophosphate generated during the fish storage. The quality factor is expressed by the K1 correlates well with the sensory quality of chilled Atlantic salmon (Salmo Salar), whereas, quality factor H is more sensitive for measuring the quality characteristics of frozen pink salmon (Oncorhynchus gorbuscha), chum salmon (Oncorhynchus keta), sockeye salmon (Oncorhynchus nerka).

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VARABIOFF, Y. "Incidence and Recovery of Listeria from Chicken with a Pre-enrichment Technique." Journal of Food Protection 53, no. 7 (July 1, 1990): 555–57. http://dx.doi.org/10.4315/0362-028x-53.7.555.

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Eighty frozen chickens from four processors were purchased from retail stores in Brisbane. Forty-eight fresh chicken carcasses and 32 (16 hot and 16 chilled) wash-water samples from each of the four processors were also collected. The isolation of Listeria was achieved by a pre-enrichment procedure which allowed the recovery of injured cells. Listeria monocytogenes was isolated from 12 (15%) of the frozen chickens. Nine (11.2%) isolates were confirmed to be serotype 1 and three (3.8%) serotype 4. Fourteen (17.5%) of the frozen chickens were also contaminated by Listeria innocua. One (2.1%) sample of the fresh chickens yielded L. monocytogenes serotype 1 and five (10.4%) had L. innocua. L. monocytogenes serotype 1 was recovered from two (6.2%) samples of chilled wash water, but no Listeria were detected in hot wash water.

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Ogundeji, Abiodun, Andre Jooste, and D. Uchezuba. "Econometric estimation of Armington elasticities for selected agricultural products in South Africa." South African Journal of Economic and Management Sciences 13, no. 2 (December 3, 2010): 123–34. http://dx.doi.org/10.4102/sajems.v13i2.41.

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Price transmission behaviour is used to model the impacts of different trade regimes; if this behaviour is not modelled correctly, the trade impacts can be either under- or overestimated. Due to the lack of elasticities of substitution pertaining to selected imported and domestically produced agricultural products in South Africa, ‘Armington’ elasticities, using quarterly data from 1995-2006 and three different models, based on the time series properties of the data, are estimated in this paper. Considering the long-run elasticity results, soyabeans (whether broken or not) and meat of bovine animals (frozen) are the most sensitive import products, followed by maize, meat of bovine animals (fresh or chilled), sunflower seeds, and wheat and meslin. Regarding the short-run elasticity, soyabeans are the most sensitive import product, followed by meat of bovine animals (fresh or chilled); meat of swine (fresh, chilled or frozen) is the least sensitive import product.

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Cho, J. L. Y., S. P. Koh, Khairunizh Hazila K., NUr Azlin R., Nur Izzati M., and Mohamad Abhar Akmal H. "Effects of coating pre-treatment and thawing condition on the quality of frozen jackfruit bulbs by direct freezing." Food Research 8, Supplementary 3 (June 22, 2024): 104–9. http://dx.doi.org/10.26656/fr.2017.8(s3).10.

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The effects of coating and thawing conditions on the colour change (lightness, chroma and hue), total soluble solids (TSS), pH, ascorbic acid (AA) content, total titratable acidity (TTA) content and texture of frozen jackfruit bulbs (Artocarpus heterophyllus var. J33) by direct freezing were investigated. Individual bulb of ripe jackfruit was pre-treated with T1: without coating (Control), T2: 16°Bx sugar and T3: 2°Bx salt solution. Direct freezing was performed at -20°C for all samples and stored for one week. Thawing conditions at both room temperature (25±2°C) and chilled (2±1°C) were done at 0, 1/2, 1, 2 and 4 hrs on the quality of frozen jackfruit bulbs. Both thawing conditions did not affect TSS, pH, AA content and TTA content except for texture. Control (T1) had a higher texture when compared to coated samples (T2 and T3). Thawing in the ambient temperature had a lower hue angle than the chilled condition. The significant changes in pulp firmness were observed after 2 hrs of thawing (p<0.05) at both room temperature and chilled conditions. Fruit thawed in chilled condition had a firmer texture than ambient condition even after 4 hrs. It is recommended for the fruits to be consumed within 1 hr after thawing in the ambient condition. This study demonstrated that coating pre-treatment does not help to improve the taste and texture of frozen jackfruit bulbs by direct freezing.

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BAILEY, J. S., B. G. LYON, C. E. LYON, and W. R. WINDHAM. "The Microbiological Profile of Chilled and Frozen Chicken." Journal of Food Protection 63, no. 9 (September 1, 2000): 1228–30. http://dx.doi.org/10.4315/0362-028x-63.9.1228.

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To determine the effect of different refrigeration and freezer temperatures on the microbiological profile of chicken, 50 commercially processed broiler chickens were each split in half on the day of processing. Equal groups were held at 4, 0, −4, −12, and −18°C (40, 32, 26, 10, and 0°F), respectively for 7 days. One half of each group was then transferred to a 0°F holding chamber for an additional 7 days. Carcass halves were rinse sampled with 100 ml of phosphate-buffered saline and the diluent sampled for mesophilic, psychrotropic, coliform, and salmonellae counts after the initial 7 days at different temperatures and after 7 additional days at −18°C. Ten carcass halves were sampled on the day of processing to give baseline counts. Mesophilic bacteria counts/ml were about log 4.6 on day 0, increased by 2 log after 7 days on carcasses held at 4°C, and were unchanged at all other storage temperatures. Psychrotropic counts/ml were about log 3.6 on day 0 and increased during the initial 7 days by about 3.9, 1.9, and 1.4 logs, respectively on carcasses held at 4, 0, and −4°C and had less than 1 log increase at −12 and −18°C. Coliform counts were about log 2.2/ml on day 0 and had declined to about log 1.5/ml or less by day 7 for all storage temperatures. Escherichia coli counts/ml were about log 2 on day 0 and were reduced about 1 log or more at other storage days. Salmonellae counts were about log 1.5 on salmonellae-positive carcasses and did not change appreciably at any storage temperature. No counts for any organism significantly changed after placement at −18°C.

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KANEDA, Kozo. "Business and Technologies in Frozen and Chilled Foods." journal of the japanese society for cold preservation of food 20, no. 4 (1994): 207–12. http://dx.doi.org/10.5891/jafps1987.20.4_207.

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Kowalczyk, Alicja, Ewa Czerniawska-Piątkowska, and Marian Kuczaj. "Factors Influencing the Popularity of Artificial Insemination of Mares in Europe." Animals 9, no. 7 (July 19, 2019): 460. http://dx.doi.org/10.3390/ani9070460.

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The purpose of this review was to analyze factors affecting the popularity of artificial insemination of mares in Europe in the context of sperm quality. Taking into account the prices of stallion semen on the world market, efficiency is important for the profitability of its use in artificial insemination programs in Europe. To increase the efficiency of a semen insemination facility, it is necessary to correctly and objectively assess the quality of semen. The available range of tools allows an effective evaluation of the potential fertility of a stallion. For several years, artificial insemination programs in Europe have been gaining popularity. However, the frequency of chilled or frozen semen use is still quite low. This is mainly due to the common, negative opinion about the effectiveness of the use of packaged insemination doses as opposed to natural insemination. Unfortunately, the quality of the semen offered often deviates from expectations, which results in unsatisfactory (and therefore unprofitable) pregnancy rates. This review presents the popularity structure of chilled and frozen semen use in European horse breeding as well as the current state of research on the effectiveness of semen production technology. It is shown that the popularity of using chilled semen in the artificial insemination of mares in Europe has been gradually increasing in the group of sport mares, while in the group of breeding mares, in recent years, frozen semen has been gaining popularity. In the remaining group of mares (not classified as sport or breeding), insemination with chilled semen has been dominant.

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Crabtree, James. "Timing of artificial insemination in relation to ovulation." Equine Health 2020, no. 51 (January 2, 2020): 26–28. http://dx.doi.org/10.12968/eqhe.2020.51.26.

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Hasfiandi, Hasfiandi. "OVERVIEW OF ACEH TUNA EXPORT COMMODITY: POLICY PAPER." Journal of Malikussaleh Public Economics 7, no. 1 (June 29, 2024): 19. http://dx.doi.org/10.29103/jmpe.v7i1.17026.

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This study is part of a policy paper that aims to provide an overview of tuna exports in Aceh. It will examine the competitiveness of fresh, chilled, or frozen tuna commodities and the impact of their export value on the GDP of the fisheries sub-sector in Aceh. The findings will propose strategies for the development and management of tuna exports in Aceh. The study found that the competitiveness of Aceh's fresh, chilled, or frozen tuna commodities is low, with an RCA value of less than 1. Additionally, an increase in tuna export value did not lead to an increase in the GDP of Aceh's fisheries sub-sector. Strategies suggested for developing tuna exports in Aceh include improving logistics processes and cold chain systems at ports, enhancing the potential of processed tuna products like canned tuna and tuna loin, developing medium to large-scale Industrial Processing Units for canned and loin tuna, raising quality standards through regular audits and inspections of local producers implementing HACCP, optimizing the use of fiscal incentives for exporters to help cover the cost of rising export cargo rates, strengthening partnerships with start-ups for trading missions of tuna in the global market at more competitive prices, and enhancing and developing the branding of fresh, frozen, chilled, and processed tuna products through joint councils and chambers of commerce of tuna importing countries.

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Sriyani, N. L. P., I. N. Tirta Ariana, I. N. Sumerta Miwada, and N. L. G. Sumardani. "Nutritional content and microbial contamination of fresh cold and frozen Bali beef in Mambal RPH production in Badung Regency, Bali Province." International journal of life sciences & earth sciences 6, no. 1 (August 10, 2023): 49–55. http://dx.doi.org/10.21744/ijle.v6n1.2180.

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This study aims to determine the nutrition and microbial contamination of fresh, chilled, and frozen Bali beef. This study used a completely randomized design (CRD) direct pattern a 3x7, with 3 treatments and 7 repetitions of Bali beef. The treatments were: (P1) meat stored at room temperature (27°C-35°C) for less than 1 day (fresh meat), (P2) meat stored at 0°C-4°C for 1 day -2 days (cold meat), (P3) meat stored at a minimum temperature of -18°C with a storage time of 1-7 days (frozen meat). The variables observed in this study were the nutritional content of meat, namely water content, protein, fat, ash and carbohydrates as well as pathogenic bacterial contamination, namely Total Plate Count (TPC), Colliform and E-Colli. The results of this study showed that the nutritional content of water content and ash content in fresh, chilled and frozen meat had no significant effect. However, the protein content decreased significantly when the meat was frozen. The fat and carbohydrate content had the opposite result, namely, there was a significant increase when the meat was frozen. In terms of meat microbiological contamination on TPC, Coliform and E-colli variables, showed that frozen meat had the highest microbial population followed by fresh meat and cold meat had the lowest total pathogenic microbes.

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Prinosilova, P., R. Rybar, A. Zajicova, and J. Hlavicova. " DNA integrity in fresh, chilled and frozen-thawed canine spermatozoa." Veterinární Medicína 57, No. 3 (April 4, 2012): 133–42. http://dx.doi.org/10.17221/5853-vetmed.

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Sperm chromatin status in fresh dog semen and the effect of long-term storage of chilled and frozen dog semen on sperm chromatin integrity was assessed by the sperm chromatin structure assay (SCSA). In the first experiment, the chromatin integrity of fresh semen from 60 dogs with differing histories of fertility was compared with other sperm parameters (total sperm count, sperm motility, viability, acrosomal integrity and sperm morphology). Except for 15 dogs that had never mated before, all were used in breeding as semen donors. Thirty-three of them were successful breeding males while in 12 repeated fertility problems were noted. Ejaculates were assigned to groups with good and poor quality, based on determined sperm motility and percentage of morphologically normal sperm. In the second experiment, chromatin status was measured in fresh and chilled spermatozoa (on day 0, 2, 4, 6, 8 and 10 of storage). Finally, in the third experiment, the chromatin status was measured in fresh and cryopreserved spermatozoa. Evaluating fresh dog semen, we observed that DNA fragmentation index (DFI) and percentage of cells with high DNA stainability (HDS) negatively correlated with total sperm count, percentage of total and progressively motile spermatozoa, sperm viability and percentage of morphologically normal spermatozoa, even with rather low correlation indices. Lower chromatin integrity was found in the group of dog ejaculates showing poor quality in comparison with the group of good quality ejaculates. All dogs with repeated fertility problems were classed in the group showing poor quality, and even though their DFI was significantly higher than the DFI of successful breeding males, the highest DFI we obtained was only just below 9%. We can assume that the chromatin damage level in any of the evaluated dogs was not high enough to have a significant effect on their fertility. Concerning the potential cause of reduced male fertility, the assessment of chromatin integrity in fresh dog ejaculates failed to add any additional information to the results obtained by other techniques of semen analysis. Thus, the current study indicates that neither 10-day preservation of canine sperm chilled in commercial extenders nor long-term cryopreservation in extenders recommended for canine sperm preservation produce adverse effects on sperm chromatin integrity.  

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Khvylya, S. I., V. N. Koreshkov, and V. A. Lapshin. "Frozen and chilled semi-finished products. Identification of ingredients." Vsyo o myase, no. 5S (November 30, 2020): 382–85. http://dx.doi.org/10.21323/2071-2499-2020-5s-382-385.

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Duarte, Ana M., Frederica Silva, Filipa R. Pinto, Sónia Barroso, and Maria Manuel Gil. "Quality Assessment of Chilled and Frozen Fish—Mini Review." Foods 9, no. 12 (November 25, 2020): 1739. http://dx.doi.org/10.3390/foods9121739.

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Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.

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Maxwell, W. M. C., and H. R. Wilson. "Fertility of fresh, chilled and frozen merino sheep embryos." Theriogenology 41, no. 1 (January 1994): 251. http://dx.doi.org/10.1016/s0093-691x(05)80161-x.

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Peshuk, L. V., I. I. Simonova, Yu V. Vdovychenko, P. P. Dzhus, and L. O. Dedova. "ANALYSIS OF QUALITY INDICATORS OF CHILLED AND FROZEN BEEF." Animal Breeding and Genetics 64 (December 26, 2022): 47–55. http://dx.doi.org/10.31073/abg.64.05.

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Introduction. In countries of Europe are implementing mechanisms for the humane treatment with farm animals, which provides also minimizing the pain and suffering of animals during slaughter. For this, government of EU in 2009 year adopted the corresponding Regulation № 1099/2009. Established, that stress before slaughtering animals leads to an increase the level of catecholamines and creatinekinase in their organism, which causes rapid glycolysis, during which accumulates lactic acid in the meat. This leads to a decrease level of glycogen, which causes change pH of the meat and capacity holding the water, the meat acquiring tougher and darker color. In Ukraine many Ukrainian enterprises of the meat industry received certificates, that attesting the accordance of their products the conditions of "Halal", which opens for them the way to new markets of selling the meat of beef. However insufficiently studied remains the issue of storing the qualitative indices of halal meat during transportation on long distance. The data about study the date of expiration such meat also absent. The purpose of this work was to study the qualitative indices of cooled and frozen meat of certified beef of breed of Aberdeen-Angus, to establish the date of expiration. Research materials and methods. The object of the research: cooled and frozen meat of beef obtained from cattle of breed of Aberdeen-Angus of the company "HALAL MEAT COMPANY" is packed in vacuum bags for establish the date of expiration during storage for 16 months. In order to conduct the research were taken three samples of halal beef of the Aberdeen-Angus breed: sample № 1 – a neck cut from the scapular part of the carcass, sample № 2 – marbled beef for pork from the scapular part of the carcass, sample № 3 – marbled beef classic from the breast part of the carcass. The pH of the meat was determined on a pH meter Delta OHM HD2305.0 the Italian company SIMVOLT with a electrode KP70. Organoleptic evaluation of the product carried out in accordance with DSTU 4589:2006, determination of the number of mesophilic aerobic and facultatively anaerobic microorganisms - in accordance with GOST 10444.15, detection of bacteria of the group of Escherichia coli - in accordance with GOST 21237. Research on the presence bacteria of L. monocytogenes carried out according to DSTU ISO 11290-1, and the presence bacteria strain of Salmonella carried out in accordance with GOST 21237. The results processed by methods of variational statistics with using the standard package of programs of Microsoft Excel. Research results. When measuring the level of pH it established, that in the cooled test samples it was within the normal range and was: sample № 1 – 5.83, sample № 2 – 5.74, sample № 3 – 5.79. When they were stored after thawing the pH decreased. Thus, after 4, 12 and 16 months of storage, the pH of experimental sample № 1 was 5.25; 5.16 and 5.20; sample № 2 – 5.29; 5.21; 5.18; sample № 3 – 5.24; 5.17 and 5.21. After thawing the test samples, that were stored, occurred loss the moisture. Thus, when they were stored for 4 months the loss of moisture after thawing for sample № 1 was 5.2%, sample № 2 – 4.9%, sample № 3 – 4.3%. When carrying out organoleptic studies it established, that in all thawed test samples detected signs change of color after 4 months of storage and signs of spoilage after storage of 16 months. After carrying out microbiological studies it established, that pathogenic microorganisms such as Salmonella and L.monocytogenes detected in samples of thawed meat, which had been stored for 16 months. The number of mesophilic aerobic and facultatively anaerobic microorganisms during storage increased. Thus, in the cooled meat of sample № 1, sample № 2, and sample № 3, this indice was 6.8*103; 6.1*103 and 5.7*103, which did not exceed the requirements of the standard. For thawed test samples after 12 months of storage this indice increases: sample № 1 – 4.6*104, sample № 2 – 3.9*104, sample № 3 – 4.0*104. Exceeding the requirements of the standard of thawed samples of meat noted after 16 months of storage, which leads to their spoilage. Conclusions. In result of the conducted research it established, that the pH of all experimental samples of cooled meat of beef was within the normal range and was in average 5.78. During storage of experimental samples after their thawing, the pH decreased, which is associated with damage to fibers of meat caused by the formation crystals of ice during freezing and thawing. Also, when were stored the experimental samples for 4 months the loss of moisture after defrosting was from 4.3% in sample № 3 to 5.2% in sample № 1. The change the level of pH in the experimental samples and loss their moisture affected on organoleptic indices: changed the appearance of the meat, color, it has lost the juiciness. The number of mesophilic aerobic and facultatively anaerobic microorganisms after 16 months of storage exceeded the established standards according to GOST 10444.15. In the course of research it was established, that the recommended date of storage of halal meat of beef of breed of Aberdeen-Angus is 12 months at a temperature of -18...-25°С in vacuum packs.

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Carlson, Geoffrey. "United States – Measures Affecting the Importation of Animals, Meat and Other Animal Products from Argentina (US–Animals, DS447)." World Trade Review 15, no. 1 (January 2016): 167–69. http://dx.doi.org/10.1017/s1474745615000610.

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Following an outbreak of foot-and-mouth disease (FMD) in Argentina in 2001, the United States maintained import prohibitions on certain animals and animal products from Argentina. In this dispute, Argentina challenged two sets of measures: (1) the United States' prohibition on importation of fresh (chilled or frozen) beef from a portion of northern Argentina and on the importation of animals, meat, and other animal products from the Patagonia region as a consequence of the failure to recognize Patagonia as an FMD-free region; and (2) the undue delay of the United States’ application of certain regulatory procedures under which the United States assessed Argentina's requests for re-authorization to import fresh (chilled or frozen) beef from a certain area of northern Argentina and for the recognition of the Patagonia region as FMD-free.

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Chupikova, Elena S., Svetlana A. Selivanchik, and Eugene V. Yakush. "Current state of the normative basis for processing of japanese sardine Sardinops melanosticta and chub mackerel Scomber japonicus as prospective commercial species in the Far East." Izvestiya TINRO 183, no. 4 (December 30, 2015): 284–89. http://dx.doi.org/10.26428/1606-9919-2015-183-284-289.

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Effective utilization of marine biological resources is one of the major directions of the fish industry development in Russia that is realized by involvement into the fishery of unused and underused species. Japanese sardine and chub mackerel are still unused by Russian fishery but they are considered as prospective ones. On account of these prospects, the fund of standards currently in force in fish industry is analyzed in order to check possibility of their use for processing of these species. It includes mainly inter-governmental and industrial standards and regulations for manufacture of food and technical products. The age of these standards is 2-27 years, on average 14 years for the sardine and 13 years for the mackerel. The technical regulations and standards for frozen products of japanese sardine and chub mackerel are reviewed briefly. The standards GOST 814-96 «Chilled fish TU» and GOST 32366-2013 «Frozen fish TU» are recommended for the chilled and frozen products with a short shelf life, though they are not allowed for the raw materials destined for further processing at coastal fish enterprises. Recently new requirements for food safety are developing, so the current standards have to be reviewed and redeveloped, in particular the storage time of chilled and frozen products should be longer in 2-3 times. Variety of the products has to be extended, including canned and preserved ones, in particular new technical specifications for the specialized, medical-prophylactic products and dietary supplements should be developed or updated to the modern requirements. Role of standardization in improving quality and competitiveness of fish products and efficiency of the raw materials utilization is discussed.

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Solas, M. T., M. L. García, C. de las Heras, A. I. Rodriguez-Mahillo, M. Gonzalez-Munoz, I. Moneo, A. Mendizábal, and M. Tejada. "Anisakis Simplex Antigens in Fresh and Frozen-thawed Muscle of Anchovies in Vinegar." Food Science and Technology International 15, no. 2 (April 2009): 139–48. http://dx.doi.org/10.1177/1082013208105171.

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Marinated fish treatment using low pH to enlarge the storage life of fish as in anchovies in vinegar, does not kill Anisakis simplex larvae infesting fish muscle. To kill the larvae it is compulsory in many countries to freeze fish intended to be marinated raw, which prevents the consumer to be infested with the live larvae. However, it is not known if A. simplex antigens are released to the media after freezing and vinegar processing, which may cause allergic reaction to A. simplex sensitized consumers. Anchovy fillets were artificially infested with A. simplex L3, treated with a vinegar solution and chilled stored for 10 days. Infested frozen-thawed fillets were treated and stored in the same conditions. Viability of the larvae, SEM, immunoblotting and immunohistochemistry were performed on the treated fillets before and after pepsin treatment. Viability of the larvae was detected only in the chilled fillets; however, A. simplex antigens were detected in the chilled and in the frozen-thawed fillets even after pepsin treatment. This suggests that the consumption of anchovies in vinegar may be a potential hazard when ingested by sensitized consumers, even if freezing kills the larvae.

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Babunova, Veronica S., and Petr A. Popov. "STRUCTURE, CLASSIFICATION OF SHRIMPS, SPECIES USED FOR FISHING IN RUSSIA AND ZONAL FEATURES OF THEIR ECOLOGY." Problems of veterinary sanitation, hygiene and ecology 1, no. 41 (2022): 43–52. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202201005.

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This review article briefly describes the structure of shrimps and the distinctive features of this decapod order (Decapoda). Various classifications of shrimps are considered: scientific (cold-water, warm-water, brackish, fresh-water); consumer (Atlantic or northern shrimp; king; tiger), for the size range (big, medium, small, especially small). Several types of shrimp are sold to the consumer: frozen, fresh-frozen, chilled, boiled-frozen, and canned. Frozen shrimps are subdivided according to the degree of cutting into: uncut; the neck in the shell; peeled while preserving the caudal fin and peeled. This article also provides an overview of the state of the resources of commercial invertebrates in waters of Russia.

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Dibirasulaev, M. A., G. A. Belozerov, D. M. Dibirasulaev, A. G. Donetskikh, and L. B. Umaralieva. "Stepwise cooling and thickness of sliced pineapple fruit in subcooling tolerance." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012023. http://dx.doi.org/10.1088/1755-1315/1052/1/012023.

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Abstract Chilled foods have a number of nutritional and biological advantages over frozen foods. Consumer preferences for chilled foods are based on the fact that they are less processed and more suitable for cooking than frozen foods. Numerous studies on cold preservations of foods proposed alternative methods of extending shelf life, including those based on subcooling (cooling below normal boiling point without phase change). Analytical studies show that subcooling has a number of advantages for extending shelf life of foods. An advantageous aspect of supercooled food storage involves lower energy costs for its industrial application, compared to partially frozen storage. Storing foods in a temperature range from cryoscopic to nucleation is called NFTS (near freezing temperature storage). Biochemical, microbiological and organoleptic indicators confirmed extended shelf life of plants stored through NFTS technology. The paper presents the findings to evaluate the effect of step cooling and the thickness of sliced pineapple on subcooling and storage persistence. A series of experimental studies indicate a significant distinction between cryoscopic and maximum supercooling temperature of pineapple slices, subject to geometry and availability of packaging, and a relationship between cooling rates, degree of subcooling and subcooling tolerance in pineapples.

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ELTAI, NAHLA O., HADI M. YASSINE, TAHRA EL-OBEID, SARA H. AL-HADIDI, ASMAA A. AL THANI, and WALID Q. ALALI. "Prevalence of Antibiotic-Resistant Escherichia coli Isolates from Local and Imported Retail Chicken Carcasses." Journal of Food Protection 83, no. 12 (July 30, 2020): 2200–2208. http://dx.doi.org/10.4315/jfp-20-113.

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ABSTRACT The spread of antibiotic resistance among bacterial strains has been associated with consumption of food contaminated with both pathogenic and nonpathogenic bacteria. The objective of this study was to determine the prevalence of antibiotic resistant Escherichia coli isolates in local and imported retail raw chicken meat in Qatar. A total of 270 locally produced (chilled) and imported (chilled or frozen) whole chicken carcasses were obtained from three Hypermarket stores in Qatar. The 216 E. coli isolates recovered from the chicken samples were subjected to antibiotic susceptibility testing with the disk diffusion method. Extended-spectrum β-lactamase (ESBL) production was evaluated with the double disk synergy test. Isolates harboring colistin resistance were identified with a multiplex PCR assay and DNA sequencing. Nearly 89% (192) of the 216 isolates were resistant to at least one of the 18 antibiotics tested. Isolates from local and imported chicken carcasses had relatively higher resistance to sulfamethoxazole (62% of isolates), tetracycline (59.7%), ampicillin and trimethoprim (52.3% each), ciprofloxacin (47.7%), cephalothin (45.4%), and colistin (31.9%). Less resistance was found to amoxicillin–clavulanic acid (6%), ceftriaxone (5.1%), nitrofurantoin (4.2%), piperacillin-tazobactam (4.2%), cefepime (2.3%), meropenem (1.4%), ertapenem (0.9%), and amikacin (0.9%). Nine isolates (4.2%) were ESBL producers, and 137 (63.4%) were multidrug resistant. The percentages of multidrug-resistant, ESBL-producing, and colistin resistant isolates were significantly higher among isolates from local chilled than from imported chilled and frozen chicken samples. Our findings indicate the high prevalence of antibiotic-resistant E. coli in chicken meat sold at retail in Qatar. HIGHLIGHTS

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Yu, I., Y. J. Kim, I. S. Kim, S. P. Leibo, and N. Songsasen. "138 EFFECT OF SEMINAL PLASMA ON CHILLING AND FREEZING OF CANINE SPERMATOZOA." Reproduction, Fertility and Development 19, no. 1 (2007): 187. http://dx.doi.org/10.1071/rdv19n1ab138.

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Seminal plasma (SP) is usually removed from semen that is to be cryopreserved. However, some reports indicate that SP has beneficial effects on spermatozoa during chilling and freezing (Barrios et al. 2000 Biol. Reprod. 63, 1531–1537; Moore et al. 2005 Theriogenology 63, 2372–2381; Vadnais et al. 2005 Anim. Reprod. Sci. 87, 121–132). The purpose of this study was to determine the effect on sperm survival of adding SP to the extender before cooling and freezing canine spermatozoa. In replicate experiments, ejaculates obtained from 4 healthy dogs (3–4 years old) of various breeds were pooled and centrifuged at 300g for 10 min at 25�C; the supernatant of seminal plasma was decanted. Spermatozoa were suspended in egg yolk-Tris (EYT) buffer. The study comprised 2 experiments: Exp. 1: Sperm were suspended in EYT extender containing 0%, 20%, 50%, 80%, or 100% SP, and were slowly cooled to 4�C for 2 h or held at 25�C as controls. Exp. 2: Sperm samples, each of which contained 1 � 108 sperm mL-1, were assigned to 5 groups to be frozen. In group 1, sperm in EYT + 20% SP were cooled to 4�C, diluted to contain final concentrations of 5% glycerol + 10% SP in EYT, and then frozen. In the 4 other groups, sperm in EYT alone were first cooled slowly to 4�C, then diluted to contain 5% glycerol plus 0%, 20%, 40%, or 50% SP in EYT, and then frozen. Spermatozoa were frozen at 25�C min in plastic straws that were suspended above liquid nitrogen and thawed in water at 38�C for 30 s. Sperm survival was assayed by determining progressive motility and integrity of plasma and acrosome membranes. Progressive motility was determined by microscopic examination at 400� magnification. Membrane integrity was assessed by use of a double fluorescent dye, and acrosome integrity by staining sperm with Pisum sativum agglutinin. The results of the first experiment showed that 20%, 50%, 80%, or 100% SP did not improve motility, membrane integrity, or acrosome integrity of spermatozoa chilled to 4�C compared to those chilled without SP (P > 0.05). Survival of spermatozoa suspended in EYT + 20% SP and maintained at 25�C was significantly higher than for those that were chilled (P < 0.05). The results of the second experiment showed that spermatozoa suspended in EYT + 20% SP and then diluted at 4�C to contain 5% glycerol + 10% SP exhibited the highest progressive motility and membrane integrity after being frozen and thawed (P < 0.05). In summary, although seminal plasma did not affect spermatozoa that were only chilled, addition of seminal plasma did significantly improve survival of canine spermatozoa that were frozen and thawed.

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Tullo, A. B., and W. J. Armitage. "Ocular tissue for transplantation—fresh, chilled, warmed, frozen or pickled?" Eye 18, no. 9 (September 2004): 865–66. http://dx.doi.org/10.1038/sj.eye.6701344.

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Payne, S. R., D. Sandford, A. Harris, and O. A. Young. "The effects of antifreeze proteins on chilled and frozen meat." Meat Science 37, no. 3 (January 1994): 429–38. http://dx.doi.org/10.1016/0309-1740(94)90058-2.

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Linde-Forsberg, Catharina. "Achieving Canine Pregnancy by Using Frozen or Chilled Extended Semen." Veterinary Clinics of North America: Small Animal Practice 21, no. 3 (May 1991): 467–85. http://dx.doi.org/10.1016/s0195-5616(91)50054-1.

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Fernandes, Raimunda Thyciana Vasconcelos, Alex Martins Varela de Arruda, Monik Kelly de Oliveira Costa, Patrícia de Oliveira Lima, Luiz Odonil Gomes dos Santos, Aurora da Silva Melo, and Jéssica Berly Moreira Marinho. "Physicochemical and microbiological parameters of frozen and chilled chicken meat." Revista Brasileira de Zootecnia 45, no. 7 (July 2016): 417–21. http://dx.doi.org/10.1590/s1806-92902016000700009.

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Tavman, Sebnem, Seher Kumcuoglu, and Volker Gaukel. "Apparent Specific Heat Capacity of Chilled and Frozen Meat Products." International Journal of Food Properties 10, no. 1 (January 17, 2007): 103–12. http://dx.doi.org/10.1080/10942910600755151.

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Mackie, I. M. "Storage lives of chilled and frozen fish and fish products." International Journal of Refrigeration 9, no. 3 (May 1986): 164–68. http://dx.doi.org/10.1016/0140-7007(86)90069-1.

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Zanoni, Simone, and Lucio Zavanella. "Chilled or frozen? Decision strategies for sustainable food supply chains." International Journal of Production Economics 140, no. 2 (December 2012): 731–36. http://dx.doi.org/10.1016/j.ijpe.2011.04.028.

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DONADO-GODOY, PILAR, VIVIANA CLAVIJO, MARIBEL LEÓN, Mc ALLISTER TAFUR, SEBASTIAN GONZALES, MICHAEL HUME, WALID ALALI, ISABEL WALLS, DANILO M. A. LO FO WONG, and M. P. DOYLE. "Prevalence of Salmonella on Retail Broiler Chicken Meat Carcasses in Colombia." Journal of Food Protection 75, no. 6 (June 1, 2012): 1134–38. http://dx.doi.org/10.4315/0362-028x.jfp-11-513.

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A cross-sectional study was performed to estimate the prevalence of Salmonella on retail market chicken carcasses in Colombia. A total of 1,003 broiler chicken carcasses from 23 departments (one city per department) were collected via a stratified sampling method. Carcass rinses were tested for the presence of Salmonella by conventional culture methods. Salmonella strains were isolated from 27% of the carcasses sampled. Logistic regression analysis was used to determine potential risk factors for Salmonella contamination associated with the chicken production system (conventional versus free-range), storage condition (chilled versus frozen), retail store type (supermarket, independent, and wet market), poultry company (integrated company versus nonintegrated company), and socioeconomic stratum. Chickens from a nonintegrated poultry company were associated with a significantly (P < 0.05) greater risk of Salmonella contamination (odds ratio, 2.0) than were chickens from an integrated company. Chilled chickens had a significantly (P < 0.05) higher risk of Salmonella contamination (odds ratio, 4.3) than did frozen chicken carcasses.

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Duarte, Nelson David Lesmo, Gustavo Daniel Vega Brítez, Cristian Reinaldo Lesmo Duarte, Jose Augusto Velázquez Duarte, Sixto Barreto Perez, Laiana Patricia Paredes Lópes, and Marcos Arturo Ferreira Agüero. "Comercio de la carne bovina paraguaya y su competitividade a nível global." Revista Agraria Academica 6, no. 2 (March 1, 2023): 38–46. http://dx.doi.org/10.32406/v6n2/2023/38-46/agrariacad.

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The objective of this research was to evaluate Paraguay's competitiveness in the international trade of fresh beef in the period from 2010-2021, using the Constant Market Share international trade model. Data was collected from the UNCOMTRADE database of the United Nations, initially identifying the commodity under study with the following NCM code: 201-chilled beef. The most representative destinations for the country were taken into account, such as Chile, Brazil, and Lebanon, as well as the rest of the world for fresh beef, and Russia, Israel, and Angola for frozen beef. The main results showed that the country is competitive in the export of chilled fresh beef, however, it needs to improve its export destinations for the first period. However, for the second and third periods, it had negative results. The country is competitive in frozen beef and has taken advantage of global growth, however, it still maintains negative export destinations.

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KOTULA, A. W., B. S. EMSWILER-ROSE, and B. W. BERRY. "Microbial Counts of Selected Hot-Boned Primals and Ground Beef." Journal of Food Protection 50, no. 11 (November 1, 1987): 915–19. http://dx.doi.org/10.4315/0362-028x-50.11.915.

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Twenty-four dairy cows were slaughtered under commercial conditions, muscles were excised from one side within 3 h of slaughter and from the second side after 24 h chill at 3°C. Surface aerobic bacterial plate counts, (APC5, 20, and 35°C, that is, plates were incubated at 5, 20 and 35°C, respectively) obtained from the rounds immediately before deboning did not vary significantly between the hot and chilled carcasses. The APC (5, 20, and 35°C) increased (P<.01) during removal of rounds from both hot and chilled carcasses, and the magnitude of the increase was greater than one logarithm. The bacterial count on loins and rounds that were overwrapped and frozen generally was lower than on loins and rounds held at 3°C for 7 and 14 d before being frozen. The APC (5, 20, and 35°C) of fresh ground beef fabricated in 450-kg batches from trimmings of hot cow carcasses were not significantly different from that made from the chilled carcasses. Addition of chilled USDA Choice plates to increase the fat content and lower the temperature of the manufactured ground beef increased (P<.01) APC counts in most instances. The log count of the USDA Choice plates was about 5 to 6/cm2; whereas that of the cow beef was about 2 to 4/cm2. The mean counts of coliforms, fecal coliforms and Escherichia coli were usually less than one log, so significant treatment differences, when they did occur, were unimportant. Results of this research indicate that hot boning does not adversely affect the microbial quality of selected primals and ground beef.

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Fawziyyah Uthman, Jelili Aremu Oyedokun, Kamaldeen Taiwo Sule, Elizabeth Ayodele Onipede, and Imran Olaitan Oyedokun. "Performance evaluation of a low-cost cold storage system using animal products." Global Journal of Engineering and Technology Advances 16, no. 3 (September 30, 2023): 192–99. http://dx.doi.org/10.30574/gjeta.2023.16.3.0191.

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Animal products such as chicken, fish and beef are highly perishable and easily deteriorate thus, requires proper storage to maintain their quality and shelf life. It is known that shelf life of chilled fresh animal products can be extended by various packaging solution such as vacuum or modified atmosphere packaging. However, a freshness of chilled meat is strongly influence by temperature. The storage system incorporated temperature control. This provides insights into the performance and effectiveness of the low-cost storage system for animal products by evaluating temperature stability. The findings of this study will contribute to a sustainable and affordable storage system that will minimize animal product losses as well improve the quality. This research work deals with the performance evaluation of a low cost smart storage system, the smart storage system allows to be setting to a desired temperature within the range of 55 °C to – 17 °C with a capacity of 20 kg. The animal products (chicken, catfish and beef) was frozen with the temperature of 0 °C with two-hour interval record taken for 16 hours for each of the products in pieces and whole, while the DE frozen was carried out for 12 hours with an interval of two hours record taken. The result of the products in wholes was compared with the pieces during the frozen and DE frozen. It was revealed that chicken in whole and pieces weight reduced after 16 hours of frozen by 0.06% and 3.9% respectively, catfish in whole and pieces weight increase after 16 hours of frozen by 0.11% each and beef in whole and pieces weight reduced after 16 hours of frozen by 0.09% and 2.87% respectively while chicken in whole and pieces weight increase after 12 hours of DE frozen by 0.06% and 0.26% respectively, catfish in whole and pieces weight increase after 12 hours of DE frozen by 0.23% and 0.57% respectively and beef in whole and pieces weight reduced after 12 hours of DE frozen by 1.11% and 3.39% respectively. The storage was found to be suitable for the selected animal products and highly recommended for small and middle scale animal frozen sellers or producers.

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Erikson, Ulf, Solveig Uglem, and Kirsti Greiff. "Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review." Foods 10, no. 11 (November 2, 2021): 2661. http://dx.doi.org/10.3390/foods10112661.

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The current review investigates how whitefish quality is affected by capture at sea, on board handling, freezing, double freezing, frozen storage, thawing, and chilled storage. Packaging of fillets in MAP and vacuum are also covered. The main goal was to evaluate the freeze-chilling concept as a possible method for the fishing industry for all-year-round marketing of fish captured during the relatively short fishing period. The review covers both the effect of each processing step in the supply chain as well as the combined effect of all steps in the chain from sea to consumer, including post-thawing chilled storage, defined as the freeze-chilling method.

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Haresign, W., S. R. Read, R. M. Curnock, and H. C. B. Reed. "A note on the use of laparoscopy for intrauterine insemination of frozen-thawed semen in the ewe." Animal Science 43, no. 3 (December 1986): 553–56. http://dx.doi.org/10.1017/s0003356100002762.

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One of the major limitations to the widespread use of artificial insemination (AI) in the United Kingdom (UK) sheep industry is that with frozen-thawed semen current insemination techniques result in lowered fertility. Consequently, only fresh or liquid-chilled ram semen can be used if commercially acceptable conception rates are to be achieved.

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Journal articles on the topic 'Frozen and chilled'

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