Impact of Scalding Duration and Scalding Water Temperature on Broiler Processing Wastewater Loadings
نویسندگان
چکیده
منابع مشابه
Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield.
The effect of scalding and chilling procedures was evaluated on carcass and breast meat weight and yield in broilers. On 4 separate weeks (trials), broilers were subjected to feed withdrawal, weighed, and then stunned and bled in 4 sequential batches (n = 16 broilers/batch, 64 broilers/trial). In addition, breast skin was collected before scalding, after scalding, and after defeathering for pro...
متن کاملA Case of Extensive Scalding
area was carefully cleaned up by manual application of soap and water. After drying, the whole area was dressed with gauze smeared with vaseline, blisters being carefully snipped and their contents allowed to escape. The vulva required separate dressings which had to be more frequently changed. The utmost care was taken to preserve full aseptic precautions whilst dressing the case, and bandages...
متن کاملPresence of Campylobacter inthe respiratory tract of broiler carcasses before and after commercial scalding.
Campylobacter could be detected in the thoraco-abdominal cavity of broiler carcasses even if they were carefully eviscerated by hand with no evidence of intestinal rupture or leakage. If Campylobacter is present in the air sacs, which are unavoidably torn during evisceration, it could contaminate the thoraco-abdominal cavity of the eviscerated carcass. This study was done to determine if Campyl...
متن کاملCampylobacter recovery from external and internal organs of commercial broiler carcass prior to scalding.
Campylobacter is a human pathogen commonly found on live broilers and processed carcasses. To plan effective intervention strategies, it would be helpful to know which Campylobacter populations are associated with the external and internal organs of broilers. Six carcasses were collected after exiting the bleed tunnel at a commercial broiler plant on each of three visits (n = 18). Carcasses wer...
متن کاملSteam versus hot-water scalding in reducing bacterial loads on the skin of commercially processed poultry.
A comparison of two types of scalders was conducted to determine their effectiveness in reducing bacterial contamination of poultry carcasses. A conventional hot-water scalder and a prototype model of a steam scalder were tested under commercial conditions. Total plate counts from steam-scalded birds were significantly lower than the counts of water-scalded birds immediately after scalding and ...
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ژورنال
عنوان ژورنال: Journal of Applied Poultry Research
سال: 2018
ISSN: 1056-6171
DOI: 10.3382/japr/pfy041