First processing: Slaughter through chilling

Poultry Meat Processing

Volumn , Issue , 2000, Pages 19-34

  Sams, Alan R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HUMAN RESOURCE MANAGEMENT;

COORDINATED SYSTEM; FIXED COST; POULTRY MEAT; PROCESSING PLANTS; PRODUCTION LINE;

BIRDS;

EID: 50249167538     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (8)

1. Fletcher, D. L., Stunning of broilers, Broiler Ind., 56, 40, 1993.
2. Craig, E. W., Fletcher, D. L., and Papinaho, P. A., The effects of antemortem electrical stunning and postmortem electrical stimulation on biochemical and textural properties of broiler breast meat, Poult. Sci., 78, 490, 1999.
3. Eisele, J. H., Eger, E. I., and Muallem, M., Narcotic properties of carbon dioxide in the dog, Anesthesiology, 28, 856, 1967.
4. Mohan Raj, A. B. and Gregory, N. G., Investigation into the batch stunning/killing of chickens using carbon dioxide or argon-induced anoxia, Res. Vet. Sci., 49, 364, 1990.
5. Mohan Raj, A. B., Grey, T. C., Audsely, A. R., and Gregory, N. G, Effect of electrical and gaseous stunning on the carcass and meat quality of broilers, Br. Poult. Sci., 31, 725.
6. Lambooij, E., Pieterse, C., Hillebrand, S. J. W., and Dijksterhuis, G. B., The effects of captive bolt and electrical stunning, and restraining methods on broiler meat quality, Poult. Sci., 78, 600, 1999
7. Singh, R. P. and Heldman, D. R., Introduction to Food Engineering, Academic Press, Orlando, FL, 1984.
8. Veerkamp, C. H., Chilling, freezing and thawing, in Processing of Poultry, Mead, G. C., Ed., Elsevier Science, England, 1989, 103.