Reducing redness, damaged carcasses during poultry processing

摘要

From capture to plucking, broilers must be handled with care to minimize the amount of damage to carcasses.Broiler production and processing need to be carefully coordinated to satisfy growing demand for processed broiler meat. This not only benefitsthe processor, but also the client and — in a world where the population continues to rise — improves the diet of the population as a whole. The large volume of condemned product from processing plants needs to be reduced to satisfy this growing demand.