Poultry slaughter process Technical Articles


Article published the October 3, 2022:

Knowledge and attitudes of official inspectors at slaughterhouses in southern Brazil regarding animal welfare

IntroductionAnimal welfare has been increasingly included in business agreements and with humane slaughter is a key area of interest (von Keyserlingk and Hötzel, 2015). Retailers, restaurants, and food ser...
Author/s :
Charli LudtkeMaría HotzelRosangela Poletto
11 0
Article published the September 19, 2022:

Impact of Pre-transport Feed Withdrawal on Welfare and Meat Characteristics of European Quails

INTRODUCTIONBirds may be exposed to a variety of potential stressors during preslaughter. The adverse effects of these factors and their combinations may range from mild discomfort to death (Petracci et al., 20...
Author/s :
Fredson Vieira e Silva
15 0
Article published the September 9, 2022:

The effect of four commercial broiler hybrids and the season on occurrence of broiler condemnations in the abattoirs

INTRODUCTIONAccording to data from the Brazilian Animal Protein Association (ABPA, 2018), in 2017 the Brazil occupied the 2nd place in the world poultry meat production, behind only the United States of America...
Author/s :
Antonise Mariely JaguezeskiIvna Nalério dos Reis
28 1
Article published the September 6, 2022:

Time series evaluation of ascitic syndrome condemnation at poultry abattoirs under Federal Inspection Service of Brazil (2010-2019)

INTRODUCTIONIn the last decade, Brazil has recorded a 10.56% increase in the number of poultry (broiler, turkey and quail) slaughtered in establishments registered under the “Serviço de Inspe&ccedi...
Author/s :
Marcus Cossi
3 0
Article published the August 19, 2022:

Broiler Welfare Assurance Programs in the United States

Broiler welfare assurance programs specify the standards that producers must follow to sell their broilers, receive a premium, and/or a certification label on their products. Broiler assurance programs differ i...
Author/s :
Leonie JacobsMarisa ErasmusPrafulla RegmiShawna Weimer
27 0
Article published the July 12, 2021:

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage

IntroductionSalmonella is a major foodborne pathogen commonly associated with raw poultry and poultryproducts causing 1.2 million illnesses, 23,000 hospitalizations and 450 deaths, annually in the United States...
Author/s :
Amit Morey
84 0
Article published the April 28, 2021:

A method for characterizing instrumental quality measurements of turkey breast meat

Author/s :
Courtney PoholskyJohn Boney
39 0
Article published the February 22, 2021:

Response of Broiler to Supplementation of Human Oral Rehydration Salt during Pre-Slaughter Fasting

INTRODUCTIONCommercial broilers are exposed to several stressors before slaughter, including feed deprivation, crafting density, and transportation (Delezie, Swennen, Buyse, & Decuypere, 2007). Feed consume...
Author/s :
Albino Taer
267 0
Article published the October 4, 2018:

Metabolism of broilers subjected to different lairage times at the abattoir and its relationship with broiler meat quality

INTRODUCTIONLairage times in poultry slaughterhouses usually range from 2 to 4 hours but may vary considerably depending on the logistics and planning of the processing plant. Vieira et al. (2011), who reported...
Author/s :
Cibele MinafraDenise Russi RodriguesMarcos CafeRoberto Moraes Jardim Filho
253 0
Article published the June 27, 2012:

Comparison of Two Control Methods of Decontamination in a Poultry Slaughterhouse

INTRODUCTIONThe directive of the WHO and the FAO recommends, today, the recourse to HACCP principles for the control of the microbiological quality of the intended foods to human consumption (FAO 2012). One of ...
Author/s :
Nadir Alloui
639 3
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