Comparison of Dry and Wet De-Feathering Methods on the Quality Characteristics and Shelf Life of Broiler Carcasses
In poultry slaughterhouses, carcasses can be contaminated with microorganisms at various points during the slaughtering processes, affecting some quality characteristics and shelf life of chicken meat. The present study was conducted to investigate the effects of different de-feathering methods on t...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2023-01-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/1896297 |
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