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Conservation opimale du poulet

L'abaissement de la température de l'aliment solidifie l'eau contenue dans la celui-ci et supprime l'activité biologique des agents infectieux.

Lorsqu'on abaisse la température d'une denrée au-dessous de 0°C, l'eau gèle dans une proportion d'autant plus grande que la température est basse. Entre 0°C à -5°C cette solidification partielle de l'eau entraîne la "stabilisation" de la denrée. Cette méthode de conservation est couramment appelée "froid alimentaire négatif" et n’altère pas la qualité des cellules des aliments.

Sources: Wikipedia, site d’information Energie-Plus, site d’information Finarome.
 

Chicken optimal conservation

Infectious agents and all biological activity are stopped when temperature goes below zero degrees Celsius. Water contained becomes solid but meat quality is preserved.

Below zero degrees water starts to freeze. The proportion of frozen water is directly linked to the temperature. Between 0°C and -5°C water is partially solidified and the meat is not frozen but stabilized. This preservation method is called “negative temperature food conservation” and doesn’t damage the meat or poultry cells

Sources: Wikipedia, information website Energie-plus, information website Finarome

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Klong Phai Farm · 11/24 Ratchadaphisek Rd, · Khwaeng Din Daeng, Khet Din Daeng, · Bangkok, BANGKOK 10310 · Thailand

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