Quality of Fryer Carcasses as Related to Protein and Fat Levels in the Diet

Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation

“…This relationship between the carcass weight and water absorption was also confirmed by Pearson correlation ( Table 2) that was negative and significant (-0.19; p≤0.05). Similar results have been reported by Essary and Dawson (1965). The water temperature at the end of the chiller significantly influences the absorption of water due to the pore opening.…”

Effect of calorie to protein ratio on the degree of fatness in broilers fed on practical diets1

“…However, this is not a convenient method, particularly with grown broilers. Dansky and Hill (1952) and Essary and Dawson (1965) reported that the changes in fat deposition in the body of chickens are primarily in the skin and the adipose tissue, with less marked changes occurring in muscle tissue. Thus, the advantages of the two main parameters used in the present study (namely, fat or dry matter concentration in skin and the visual scoring of the amount of abdominal fat) are their simplicity and saving; of time.…”

Prediction of Abdominal Fat in Live Broiler Chickens

“…Essary and Dawson (1965) using 10-week-old fryers obtained a highly significant correlation of r = +.60 between percentage skin weight (live weight basis) and percentage abdominal fat. Wagen and Marion (1974), working with turkey carcasses, found skin thickness at two locations on the neck-pectoral junction to increase with increasing age implying that fatness (finish) could be estimated by measuring skin thickness.…”