Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post‐chill water dip or spray1
Sign Up to like & getrecommendations! Published in 2017 at "Poultry Science"
DOI: 10.3382/ps/pew275
Abstract: &NA; To estimate the potential for residual antimicrobial solution carryover, surface water accumulation and loss was measured on post‐chill carcasses that were either dipped or sprayed with water. For all experiments, broilers were slaughtered, soft… read more here.
Keywords: water; carryover; carcasses hung; post chill ... See more keywords
Microbiome Profiles of Commercial Broilers Through Evisceration and Immersion Chilling During Poultry Slaughter and the Identification of Potential Indicator Microorganisms
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DOI: 10.3389/fmicb.2018.00345
Abstract: Commercial poultry abattoirs were evaluated to determine the efficacy of the multi-hurdle antimicrobial strategy employed to reduce the microbial load present on incoming broilers from the farm. As next generation sequencing (NGS) has been recently… read more here.
Keywords: potential indicator; cfu; chill; post chill ... See more keywords
The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia
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DOI: 10.3390/pathogens12030488
Abstract: The high organic content of abattoir-associated process water provides an alternative for low-cost and non-invasive sample collection. This study investigated the association of microbial diversity from an abattoir processing environment with that of chicken meat.… read more here.
Keywords: processing; genetic diversity; post chill; diversity ... See more keywords