B593: Handling and Processing Broilers in Maine: Part II—Quality Losses in Live Broilers, and Methods of Handling to Reduce Bruising and to Improve Efficiency

Authors

Lloyd J. Jewett
Richard Saunders

Files

Description

The time spent in getting broilers from the farm to the processing plant is a brief interval, yet it is during this period that most bruising occurs. Bruising lowers the quality of birds. This study from 1960 looks at the cause and amount of quality losses in broilers when they are moved from the farm to the plant; devises methods of reducing quality losses and improving labor efficiency, and evaluates the economic significance of these methods.

Document Type

Report

Rights and Access Note

Rights assessment remains the responsibility of the researcher. No known restrictions on publication

Volume

593

Publication Date

6-1960

Publisher

Maine Agricultural Experiment Station

City

Orono

Keywords

poultry, broilers, maine

Disciplines

Agricultural Economics | Poultry or Avian Science

Recommended Citation

Jewett, L.J., and R.F. Saunders. 1960. Handling and processing broilers in Maine: Part II—Quality losses in live broilers, and methods of handling to reduce bruising and to improve efficiency. Maine Agricultural Experiment Station Bulletin 593.