Not all meat characteristics are determined through genetics or management practices. Even at such a late stage as processing, poultry meat quality can still be affected. Here we present some of the recent research whose findings may find their way into the slaughterhouses and processing plants of the future.
This article can also be found at World Poultry Volume 17 number 11. To view the article online simply click on the link below.
Keywords: processing, poultry meat, profits, slaughtering