Abstract
During the summer of 2005-06 a survey of the temperature of poultry meats (chilled whole birds and portions, n = 155) at the retail level was undertaken in South Australia. The mean temperature of product in butcher shops (3.8°C) was warmer (P < 0.001) than product in supermarkets (2.0°C).
Original language | English |
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Pages (from-to) | 91-92 |
Number of pages | 2 |
Journal | Food Australia |
Volume | 61 |
Issue number | 3 |
Publication status | Published - 1 Mar 2009 |
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering