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1994
DOI: 10.3382/ps.0730733
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The Influence of Sex, Climate, and Body Weight on Skin Tears and Muscle Damage During Plucking of Broiler Chickens

Abstract: In regional and controlled studies, about 500 flocks, slaughtered over a 3-yr period, were tested for skin tears and muscle damage during defeathering. In the regional study, the influence of sex and climate on these variables was evaluated. In the controlled study, the effects of the growing temperature and the temperature at which the birds were held prior to slaughter on skin tears were investigated. Skin tearing and the resulting muscle damage was found to be a major problem in female chickens, but rarely … Show more

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Cited by 9 publications
(3 citation statements)
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“…The effect is probably due to weaker skin in birds grown during the warmer season (Pitcovski, Pinchasov, Meron, & Malka, 1994).…”
Section: Poultry Meat Qualitymentioning
confidence: 99%
“…The effect is probably due to weaker skin in birds grown during the warmer season (Pitcovski, Pinchasov, Meron, & Malka, 1994).…”
Section: Poultry Meat Qualitymentioning
confidence: 99%
“…However, some studies indicate that certain kosher practices may increase microbial contamination, while others show opposite results (see for example, Collobert et al 1990, Clouser et al 1995aand 1995b, Daoudi et al 1995, Hajmeer et al 2000, Kim and Doores 1993a, 1993band 1993c, Pitcovski et al 1994. It should be noted that comparing such data is not a straightforward task-since the studies are typically based on only one stage of the food processing (e.g., de-feathering, salting, etc.…”
Section: Introductionmentioning
confidence: 99%
“…Tensile strength of skin is highly correlated to skin tearing which is a costly problem in the broiler industry resulting in downgrades of broilers (Angel et al, 1985;Schleifer, 1988). In severe cases frequency of skin tearing increases about 60% in a flock (Cahaner et al, 1993) and may cause muscle shredding of up to 5.7% in the female birds (Pitcovski et al, 1994). Skin tears also allow carcasses to absorb additional moisture in the chill tank that may reduce shelf life of meat.…”
Section: Introductionmentioning
confidence: 99%