Slaughter Process Technical Articles
Article published the February 22, 2021:
INTRODUCTION
Commercial broilers are exposed to several stressors before slaughter, including feed deprivation, crafting density, and transportation (Delezie, Swennen, Buyse, & Decuypere, 2007). Feed consu...
Article published the October 4, 2018:
INTRODUCTION
Lairage 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 report...
Article published the June 27, 2012:
INTRODUCTION
The 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 o...
Article published the October 20, 2011:
Introduction
As a desirable genotype for the organic or ecological poultry production, dual purpose populations have been proposed that include males for meat production and females for egg production as prima...
Article published the October 20, 2011:
Introduction
As food safety has emerged as a top consumer concern, it has as a consequence, become an issue of the highest priority. The EU integrated approach to food safety aims to assure a high level of foo...
Article published the September 1, 2011:
Introduction
Several chemicals are currently used as sanitizers by commercial poultry processors to reduce microbial contamination of poultry processing operations (Oyarzabal, 2005). Chlorine is the most widel...
Recently completed research funded by the U.S. Poultry & Egg Association profiled
processing plant wastewater discharges. The study is part of the association’s
extensive industry research program encompass...
Fecal contamination of carcasses continues to be a sporadic problem at processing
plants. The main reason for the problem is rupture of the lower intestinal tract
during processing and thus release of fecal...