Feather retention force in broilers ante-, peri-, and post-mortem as influenced by carcass orientation, angle of extraction, and slaughter method

Author:

Buhr RJ,Cason JA,Rowland GN

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference14 articles.

1. Feather-releasing force related to stunning, scalding time, and scalding temperature;Dickens;Poultry Sci.,1988

2. Physiology of the “stick” in the dry picking of poultry;King;J. Am. Assoc. Inst. Invest. Poult. Husbandry,1921

3. Observations on factors influencing feather release;Klose;Poultry Sci.,1961

4. Feather release by scalding and other factors;Klose;Poultry Sci.,1962

Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Alternative slaughter procedures: on-farm slaughter and transport system for broilers;Poultry Science;2023-12

2. Poultry: Processing;Encyclopedia of Food and Health;2016

3. Slaughtering Equipment and Operations;Handbook of Poultry Science and Technology;2010-04-14

4. Poultry Carcass Evaluation and Cutting;Handbook of Poultry Science and Technology;2010-04-14

5. SLAUGHTER-LINE OPERATION | Poultry;Encyclopedia of Meat Sciences;2004

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