Razor blade shear method for evaluating duck breast meat and tendon texture
|
|
- Lynn Gray
- 5 years ago
- Views:
Transcription
1 2014 Poultry Science Association, Inc. Razor blade shear method for evaluating duck breast meat and tendon texture D. P. Smith,* 1 J. K. Northcutt, and M. A. Parisi * Prestage Department of Poultry Science, North Carolina State University, Raleigh 27695; and Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC Primary Audience: Research and Development Personnel, Quality Assurance Personnel SUMMARY Ducks are a small but important portion of the US poultry industry, and are a much larger proportion of the poultry markets in other countries. More duck meat fillet products enter the further processing market, yet few studies have been conducted on meat quality characteristics. Therefore, this project was conducted to determine the effects of sex, bird size, and marination treatment on breast (pectoralis major) fillet weight, cook yield, and Warner-Bratzler (WB) shear values. Razor shear was also used to isolate connective tissue in the breast meat that is typically responsible for consumer complaints regarding toughness. Ducks were identified at 1 d of age for sex, processed at 35 d of age in a commercial facility, and carcasses were categorized as small (1.6 kg), medium (2.0 kg), or large (2.5 kg). Breast fillets (120, 20 each from 2 sexes and 3 sizes) were divided and 60 were marinated using vacuum tumbling whereas 60 were left unmarinated. All of the fillets were then weighed, cooked, and reweighed to determine cook yield. Razor shear was conducted on 2 areas within each fillet and another 2 razor shear measurements were taken on each fillet directly through the connective tissue near the wing insertion. A section of each fillet was then removed for a 2-slice WB shear. Carcass size from small to large corresponded to an increase in raw fillet weight. Fillets from males required more razor shear force than fillets from females. Marination improved cook yield and reduced both the WB shear values and the razor shear values for the meat and the tendon. The razor shear method was effective at measuring both duck meat texture and tendon toughness. Key words: duck breast meat, razor shear, Warner-Bratzler shear, tenderness 2014 J. Appl. Poult. Res. 23 : DESCRIPTION OF PROBLEM Duck fillets are a growing segment of the US further-processed poultry industry. In 2012, the USDA reported that more than 24 million head of duck were commercially processed into approximately 119 million pounds of chilled and frozen certified duck products [1]. These products are commonly sold to customers who are willing to pay more for deboned duck breast fillets in exchange for a convenient premium product. For all meat sold at the retail level, including duck meat, consumers base their purchase decision primarily on appearance (typically color) and then later evaluate the meat for quality based on texture [2, 3]. A common complaint 1 Corresponding author: dpsmith@ncsu.edu
2 Smith et al.: DUCK MEAT RAZOR SHEAR 743 by consumers of duck fillets is meat toughness. Appropriate aging before deboning is required to reduce toughness [4]. Further alleviation of toughness can be accomplished with marination, a common industry practice that has been found to improve cook yield and tenderness of duck fillets along with overall perceived juiciness, and flavor [5, 6]. However, very little research is available on commercial duck meat marination. Previous research on lactic acid marination of spent laying ducks in Taiwan showed that postmortem degradation of muscle fibers could be increased [7]. Although no texture testing was conducted in that study, theoretically this would produce more tender meat. A similar study reported that mule duck breast meat also exhibited accelerated postmortem degradation when marinated in red wine [8]. The same study was repeated on Muscovy duck breast marinated with ginger, with similar results [9]. The few available reports agree that marination of duck breast muscle may result in increased tenderness and cooked meat yields. In recent research (D. P. Smith, J. K. Northcutt, and R. I. Qudsieh, unpublished data, North Carolina State University, Raleigh), it was found that duck fillets were generally in the moderately tender range [3.6 to 6.1 kg for Warner-Bratzler (WB); 8.1 to 14.8 kg for Allo-Kramer (AK)] using a scale comparing texture panel and the WB and AK objective methods [10]. However, the connective tissue near the wing (humeral) insertion of the fillet occasionally interfered with the WB shear test and resulted in increased shear values for the second slice. Therefore, another method of shear evaluation was necessary to determine the tenderness of meat separately from the connective tissue or tendon. Due to the bluntness of the blades and relatively large surface areas sampled by AK and WB shear methods, an adaptation of the razor shear method was evaluated on duck fillets to determine the contribution of the tendon to overall meat texture. MATERIALS AND METHODS Approximately 4,000 Pekin ducks of the same strain were hatched, reared, processed, and marinated at facilities owned and operated by a commercial producer. Ducks were sexed at 1 d of age and raised in separate pens by sex in the same house. At 35 d of age, all ducks were processed in a commercial facility, with sexes identified and kept separate throughout the process. Ducks were transported to the processing facility, manually hung on shackles, then electrically stunned and exsanguinated. All carcasses were scalded, picked, waxed, and eviscerated. Carcasses were chilled using cold water immersion for 60 min. Pekin ducks, sorted by sex, were processed at 35 d of age in a commercial facility. Processing steps included stunning, exsanguination, scalding, picking, waxing, evisceration, and immersion chilling. After chilling, carcasses were stored sorted by size (small = 1.6 kg; medium = 2.0 kg; or large = 2.5 kg) then placed in a cooler at the plant for approximately 6 h before the front halves were manually harvested from carcasses. Front halves were manually deboned to produce boneless breast fillets (pectoralis major). Half of the fillets from each of the sex-size categories were held as fresh (unmarinated), and the other half of the fillets within each sex-size category were sent to the marination process. A total of 360 fillets were produced, with 30 fillets in each of 12 categories (see Table 1). Marination was conducted at the commercial facility using a vacuum tumbler and procedures typical of the commercial facility. The marinade solution (86% water, 8% salt, and 6% sodium tripolyphosphate, at a temperature of 13 C) was added at approximately 5% weight of the raw Table 1. Duck fillets categorized by sex, marination treatment, and carcass size in the current experiment (n = 10) Sex Marination 1 size 2 Carcass Female No (control) S Female No (control) M Female No (control) L Female Yes (treatment) S Female Yes (treatment) M Female Yes (treatment) L Male No (control) S Male No (control) M Male No (control) L Male Yes (treatment) S Male Yes (treatment) M Male Yes (treatment) L 1 No = control fillets not marinated; Yes = marinated treatment fillets. 2 S, M, L refers to small (1.6 kg), medium (2.0 kg), and large (2.5 kg) carcasses, respectively.
3 744 JAPR: Research Report fillets. The vacuum tumbler was operated for 8 min at 3.5 rpm with a vacuum of 25 mmhg. After marination, fillets were bagged in lots of 30 fillets per sex-size category. Fillets (n = 360) were shipped in insulated containers with cold packs for overnight delivery to the laboratory for evaluation. On the day of delivery, fillets were skinned, weighed, cooked in a convection oven to an endpoint temperature range of 77 to 80 C, and then cooled to room temperature (approximately 2 h). Fillets were held overnight at 4 C on aluminum trays overwrapped with aluminum foil for approximately 12 h, after which the covered fillets were allowed to warm to room temperature for 2 h and reweighed. Ten fillets from each of the 12 groups were randomly selected for razor shear evaluation to determine the effect of the tendon on meat texture (n = 120). Fillets were measured for tenderness using an adaptation of the razor blade shear method [11] equipped with a rectangular chiseltip blade mounted on a texture analyzer [12]. Shear force was calculated as the area under the force deformation curve from the beginning to the end of the test and reported as newtons. Two shear force measurements were conducted in the meat tissue, one cranial to the wing attachment (insertion) and the second caudal to the wing insertion (Figure 1). Both razor shear force measurements on the meat tissue were approximately 1 cm from wing tendon, in areas free from fat or connective tissue, and with the blade perpendicular to the surface fibers. Two additional razor shear force measurements were made directly through the tendon at the wing insertion. The 2 meat shear values (M) were averaged together, and the 2 meat and tendon values (M+T) were averaged together. An estimate of tendon shear value (T) was then calculated as the difference between meat and tendon shear value and meat tissue alone: (M+T) M = T. After the subgroups of fillets were tested with the razor shear, all of the fillets were sheared using the WB method [13]. Each strip was sheared twice perpendicular to the fiber direction and the shear values were averaged and reported in kilograms of shear force. Data were analyzed using the ANOVA option of the general linear model procedure of SAS [14]. The model tested the main effects of sex, bird size, and marination treatment. Residual error was used as the error term, unless significant interactions were observed, whereupon that interaction was used as the error term. Significance level was P < RESULTS AND DISCUSSION Raw weight, cook yield (as a percent of cook weight divided by raw weight), and texture (razor and WB shear) of either unmarinated (fresh) or marinated duck breast fillets are shown in Table 2. Fillet weight was not affected (P > 0.05) Figure 1. Diagram of duck breast fillet (right side), connective tissue (tendon) area, and location of 2 razor shears of meat only (M Shear 1 and 2) and 2 razor shears of meat and tendon area (M+T Shear 1 and 2).
4 Smith et al.: DUCK MEAT RAZOR SHEAR 745 by sex or marination, but was significantly influenced by carcass size (data not shown in Table 2). Predictably, fillets from large birds were heavier than medium bird fillets, which were heavier than fillets from small birds (180.2 vs vs g, respectively). The overall average raw fillet weight was g. Bird sex and size had no effect on cook yield, but marinated fillets had higher cook yield (73.1%) than fresh fillets without marination (68.0%). In previous studies, researchers measured duck breast cook yield with results including 59.5, 60.4, 62, 65.5, and 66% [4, 15, 16 18]. Marination has been previously shown to improve duck breast cook yield from 64.5 to 72.9% [5]. Phosphates present in the marinade solution hold water in the meat even during cooking. In another study, researchers focused on differences between male and female Pekin ducks and reported that cook yield of male Pekin duck breast meat (76.3%) was significantly higher than yield from female breast meat (70.2%) [19]. In the present study, we report that duck breast fillet WB shear values were not affected by bird sex or size, but were affected by marination treatment (Table 2). Fresh, unmarinated fillets had higher shear values than the shear values observed for marinated fillets (3.3 vs. 2.2 kg of force, or 32.3 to 21.6 N, respectively). In previous research on unmarinated duck breast meat, it was reported that WB shear force ranged from 4.2 to 3.7 kg of force ( N) [15, 18]. Other researchers found that WB shear of unmarinated male duck breast meat was significantly more tender than breast meat from female ducks (2.6 vs. 3.4 kg, or 25.5 vs N, respectively); the lower WB values may have been due to the smaller core samples used in that study as compared with other studies [19]. A razor shear method has been developed and used to measure texture of cooked poultry meat [11]. In the present study the method was adapted to isolate the effect of tendon on duck meat texture by shearing breast meat only (M), meat with tendon (M+T), and using the difference in values as an estimate of tendon (T) toughness. The razor blade was wider than the actual tendon in the muscle and the tendon appeared to not be uniform throughout the intact fillet. Also, the razor shear method measured total force under the deformation curve. Because of these factors, the T toughness could only be measured as an estimate because of the surrounding meat force. Removal and isolation of the tendon from the fillet was not considered feasible for the number of samples tested. Fillets that were marinated had significantly lower razor shear values in M versus unmarinated meat, at 6.6 versus 7.4 N, respectively (Table 2). The M+T shear values were also lower in marinated meat as compared with unmarinated meat (15.1 vs N, respectively). The difference between M and M+T values is an estimate of the T shear value. Tendon shear value was also lower for marinated fillets as compared with unmarinated fillets (8.6 vs N, respectively). Sex (but not size) also affected both M+T and T shear force values. The M+T shear values were significantly higher (P < 0.05) for males as compared with females (18.4 vs N, respectively). The estimated T shear force for males (11.7 N) was higher than females (8.2 N). Overall, the force required to shear M+T was more Table 2. Means of duck breast fillet raw weight, cook yield, Warner-Bratzler shear force, and razor shear force (on meat, meat and tendon, and tendon only, as estimated by the overall difference between meat and tendon 1 ) by fresh or marinated treatment Razor shear (N) Treatment Number of fillets (N) Raw fillet weight (g) Cook yield (%) Warner-Bratzler shear (kg) Meat only (M) Meat + tendon (M+T) Difference (T) Fresh Marinated Pooled SEM P-value < < < Razor shear was measured on meat without connective tissue (M), on the tendon embedded in the meat (M+T) near the wing insertion, and the difference in the 2 values used as an estimate of tendon shear force (T).
5 746 JAPR: Research Report than 150% above the force required to shear M for unmarinated meat. Although marination decreased shear values, M+T shear force was still more than 125% greater than M values for marinated fillets. Data indicate the T connective tissue is contributing to a localized effect of meat toughness in the duck fillets. The toughness appears to be reduced by marination. However, the reduction in T values due to marination were likely an artifact of the method itself, as the meat surrounding the tendon that was sheared with the tendon tissue (and together were measured as total force) would have reduced toughness from the marination process. Tendon tissue itself, due to its composition, was likely unaffected by marination. Connective tissue seems to influence duck breast texture measures. Collagen, a component of connective tissue, has been reported as significantly higher in duck breast than chicken breast, and duck breasts required more force to shear than chicken after appropriate carcass aging [4, 20]. Muscovy duck breast required greater shear force than Pekin breast, and Muscovy was also scored higher by a taste panel for stringiness than Pekin meat [21]. The differences in tenderness values and stinginess scores in these prior reports could be related to levels of connective tissue. In the present study, collagen levels were not measured; however, differences in razor shear values were present between sexes. Further research could determine if correlations exist between levels (or solubility) of collagen and tenderness based on sex. The increase of carcass size from small to large increased raw fillet weight as expected. Sex affected meat texture as determined by the razor shear values, where more force was required to shear both the M+T and the T fillets from males as compared with females. Marination improved cook yield and reduced both WB and razor shear values as compared with unmarinated meat. The technique of using the razor shear showed that the fillet tendon is much tougher than meat alone, as much as 3 times tougher in some individual samples. Based on the results for the razor shear, the method appeared as a viable test to objectively determine the effect of sex, size, and marination on duck meat toughness, especially in the area of the fillet containing connective tissue. CONCLUSIONS AND APPLICATIONS 1. The tendon and connective tissue in duck breast associated with the wing insertion area is likely a cause of consumer complaints for duck breast meat toughness. 2. Breast meat razor shear values and estimated tendon shear values showed that male ducks were tougher than female ducks. 3. Razor shear is a valid method to determine meat and tendon toughness and may be used to objectively assess efforts by the duck industry to reduce toughness. REFERENCES AND NOTES 1. USDA, National Agricultural Statistics Service Poultry Slaughter 2012 Summary. Accessed November PoulSlauSu/2010s/2013/PoulSlauSu pdf. 2. Acton, J. C., and R. L. Dick Protecting color in fresh and processed meats. The National Provisioner 194: Fletcher, D. L Poultry meat quality. World s Poult. Sci. J. 58: Smith, D. P., D. L. Fletcher, and C. M. Papa Duckling and chicken processing yields and breast meat tenderness. Poult. Sci. 71: Smith, D. P., D. L. Fletcher, and C. M. Papa Evaluation of duckling breast meat subjected to different methods of further processing and cooking. J. Muscle Foods 2: Smith, D. P., and J. C. Acton Marination, cooking, and curing of poultry products. Pages in Poultry Meat Processing, 2nd ed. C. Owens, C. Alvarado, and A. Sams, ed. CRC Press, Boca Raton, FL. 7. Chou, R.-G. R., T.-F. Tseng, and M.-T. S. Chen Acceleration of post-mortem changes in Tsaiya duck breast muscle by lactic acid marination. Br. Poult. Sci. 38: Lin, Y.-C., W.-T. Chen, and R.-G. R. Chou Postmortem changes in mule duck muscle marinated in red wine. J. Food Sci. 65: Tsai, L.-L., N.-J. Yen, and R.-G. R. Chou Changes in Muscovy duck breast muscle marinated with ginger extract. Food Chem. 130: Lyon, B. G., and C. E. Lyon Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that corresponded to sensory tenderness. Poult. Sci. 70: Cavitt, L. C., G. W. Youm, J. F. Meullenet, C. M. Owens, and R. Xiong Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length. J. Food Sci. 69: org/ /j tb17879.x. 12. Texture Analyzer (TA), Model TA-XTplus, Texture Technologies, Scarsdale, N.Y. The TA was fixed with a 50-kg load cell and a number 17 X-Acto carbon steel ra-
6 Smith et al.: DUCK MEAT RAZOR SHEAR 747 zor blade (height 24 mm, width 8 mm; Elmer s Products Inc., Westerville, OH) set to a penetration depth of 25 mm. The crosshead speed was set to 10 mm/s and the test was triggered by a 1 g of contact force. The blade, which has a straight 6.35-mm edge, was affixed in a #1 knife handle and attached to the TA using a TA-95 adjustable chuck with 3/8 shaft. 13. Warner-Bratzler shear device, G-R Electrical Mfg. Co., Manhattan, KS. A 1.9-cm wide section of cooked meat from each fillet that was parallel with the direction of the muscle fibers, roughly from the wing insertion area to the keel, was removed and sheared twice. The first shear slice was taken approximately 1.0 to 1.5 cm from the keel end of the strip; the second slice was taken approximately 3.0 to 3.5 cm from the keel end, which was closer to the wing insertion end of the strip. The shear values were averaged together and data are reported in kg shear. 14. SAS SAS for Windows, ver. 9.2 ed. SAS Inst. Inc., Cary, NC. 15. Ali, M. S., H. S. Yang, J. Y. Jeong, S. H. Moon, Y. H. Hwang, G. B. Park, and S. T. Joo Effect of chilling temperature of carcass on breast meat quality of duck. Poult. Sci. 87: Alvarado, C. Z., and A. R. Sams The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis. Poult. Sci. 79: Ali, M. S., G. H. Kang, H. S. Yang, J. Y. Jeong, Y. H. Hwang, G. B. Park, and S. T. Joo A comparison of meat characteristics between duck and chicken breast. Asian-Australas. J. Anim. Sci. 20: Kim, H. W., S. H. Lee, J. H. Choi, Y. S. Choi, H. Y. Kim, K. E. Hwang, J. H. Park, D. H. Song, and C. J. Kim Effects of rigor state thawing temperature, and processing on the physiochemical properties of frozen duck breast muscle. Poult. Sci. 91: Omojola, A. B Carcass and organoleptic characteristics of duck meat as influenced by breed and sex. Int. J. Poult. Sci. 6: Smith, D. P., D. L. Fletcher, R. J. Buhr, and R. S. Beyer Pekin duckling and chicken Pectoralis muscle structure and function. Poult. Sci. 72: Chartrin, P., K. Meteau, H. Juin, M. D. Bernadet, G. Guy, C. Larzul, H. Remignon, J. Mourot, M. J. Duclos, and E. Baeza Effects of intramuscular fat levels on sensory characteristics of duck breast meat. Poult. Sci. 85: Acknowledgments The authors thank Maple Leaf Farms (Leesburg, IN) for their generous support of this project. We especially appreciate the technical advice and assistance of Mike Turk, Rhonda Murdoch, Dan Shafer, and August Konie.
MEAT & POULTRY. Food Material Science 2010/11 Inneke Hantoro
MEAT & POULTRY Food Material Science 2010/11 Inneke Hantoro M E A T INTRODUCTION Meat is the post-mortem aspect of the 300 or so anatomically distinct muscles of the body, together with the connective
More informationEFFECT OF BREED TYPE AND QUALITY GRADE ON PERFORMANCE, CARCASS, AND TENDERNESS TRAITS FOR OK FEEDOUT STEERS
EFFECT OF BREED TYPE AND QUALITY GRADE ON PERFORMANCE, CARCASS, AND TENDERNESS TRAITS FOR OK FEEDOUT STEERS B. A. Gardner 1, H. G. Dolezal 2, C. W. Shearhart 3, F. K. Ray 4, G. A. Highfill 5 and S. L.
More informationIMPLANT PROGRAM EFFECTS ON FEEDLOT PERFORMANCE, CARCASS TRAITS AND SENSORY RATINGS OF SERIALLY SLAUGHTERED HEIFERS
IMPLANT PROGRAM EFFECTS ON FEEDLOT PERFORMANCE, CARCASS TRAITS AND SENSORY RATINGS OF SERIALLY SLAUGHTERED HEIFERS B. R. Schutte 1, W. T. Nichols 2, J. B. Morgan 3, L. L. Guenther 4 and H.G. Dolezal 5
More informationImproving Growth and Yield of Commercial Pheasants Through Diet Alteration and Feeding Program
Improving Growth and Yield of Commercial Pheasants Through Diet Alteration and Feeding Program Sandra G. Velleman 1 and Nicholas B. Anthony 2 1 Department of Animal Sciences, The Ohio State University
More informationEVALUATING AGRICULTURAL ANIMALS. Objective 4.0
EVALUATING AGRICULTURAL ANIMALS Objective 4.0 CLASSIFY TRAITS FOR SELECTION OF ANIMALS Objective: 4.01 BEEF AND SWINE EVALUATION Livestock producers use visual observations to: Select breeding cattle or
More informationEffect of Different Lysine and Energy Levels in Diets on Carcass Percentage of Three Strains of Broiler Duck
DOI: http://dx.doi.org/10.14334/proc.intsem.lpvt-2016-p.395-407 Effect of Different Lysine and Energy Levels in Diets on Carcass Percentage of Three s of Broiler Duck Purba M, Sinurat AP, Susanti T Indonesian
More informationMEATS NOTES UNIT B. Remember terminology relevant to % C1 STANDARD:
1 MEATS NOTES COURSE: AA21 Animal Science I UNIT B Animal Evaluation ESSENTIAL Remember terminology relevant to 3.00 10% C1 STANDARD: animal agriculture. OBJECTIVE: 3.02 4% C1 Recall retail and wholesale
More informationGeneral Meat Carcass Information A. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat.
General Meat Carcass Information A. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat
More informationQuality Standards for Beef, Pork and Poultry
Quality Standards for Beef, Pork and Poultry Objective I CAN: I WILL: General Information A. The United States Department of Agriculture sets forth quality features for beef, pork and poultry. B. The quality
More informationAT LLC Sumskiy Becon.
AT LLC Sumskiy Becon www.indychka.com Our history AT LLC Sumskiy Becon is the turkey meat production company, which was founded in 2006. It is situated in Krovne village, Sumy district, Sumy region. Krovne
More informationFor Turkeys Only: A Rock Climbers Guide To Turkey Rock, Turkey's Tail, Sheepnose And Related Crags By Steven R Cheyney READ ONLINE
For Turkeys Only: A Rock Climbers Guide To Turkey Rock, Turkey's Tail, Sheepnose And Related Crags By Steven R Cheyney READ ONLINE If searching for a ebook by Steven R Cheyney For turkeys only: A rock
More informationThe Effects of Terminal Sire Breed on Carcass Quality and Sensory Traits of Lamb. A final report to the Alberta Sheep and Wool Commission
Agriculture and Agriculture et Agri-Food Canada Agroalimentaire Canada The Effects of Terminal Sire Breed on Carcass Quality and Sensory Traits of Lamb A final report to the Alberta Sheep and Wool Commission
More informationBreeder Cobb 700. The Cobb 700 has been introduced to meet the. Ten years of research to develop Cobb 700. Breeder Performance
Product Profile Breeder Ten years of research to develop The has been introduced to meet the increasing demand not just for more breast meat, but for breast meat produced at the lowest cost. The need to
More informationMORPHOLOGICAL ANALYSIS OF BREAST AND THIGH MUSCLES IN DIFFERENT POSTNATAL AGES OF BROILER CHICKEN AND ITS CARCASS CHARACTERISTICS
Bangl. J. Vet. Med. (2014). 12 (2): 115-120 ISSN: 1729-7893 (Print), 2308-0922 (Online) MORPHOLOGICAL ANALYSIS OF BREAST AND THIGH MUSCLES IN DIFFERENT POSTNATAL AGES OF BROILER CHICKEN AND ITS CARCASS
More informationPROCESSING AND PRODUCTS
PROCESSING AND PRODUCTS The Development of Pale, Exudative Meat in Two Genetic Lines of Turkeys Subjected to Heat Stress and Its Prediction by Halothane Screening 1 C. M. Owens,* S. R. Mckee,* N. S. Matthews,
More informationInternational Journal of Science, Environment and Technology, Vol. 7, No 2, 2018,
International Journal of Science, Environment and Technology, Vol. 7, No 2, 2018, 577 583 ISSN 2278-3687 (O) 2277-663X (P) SLAUGHTER AND CARCASS CHARACTERISTICS OF BELTSVILLE SMALL WHITE AND BROAD BREASTED
More informationHow Does Photostimulation Age Alter the Interaction Between Body Size and a Bonus Feeding Program During Sexual Maturation?
16 How Does Photostimulation Age Alter the Interaction Between Body Size and a Bonus Feeding Program During Sexual Maturation? R A Renema*, F E Robinson*, and J A Proudman** *Alberta Poultry Research Centre,
More informationSmall-scale poultry production Small producers provide outdoor access, natural feed, no routine medications Sell to directly to consumers
Animal Welfare in Small Poultry Flocks Anne Fanatico, Ph.D. USDA Agricultural Research Service, Poultry Production and Product Safety Research Unit, Fayetteville, AR Small-scale poultry production Small
More informationPig meat diversification through use of localpiggeneticresourcesand wild boar hybrids: Ouality, taste and consumer panel evaluation
Pig meat diversification through use of localpiggeneticresourcesand wild boar hybrids: Ouality, taste and consumer panel evaluation Dr. Violeta Razmaitė Institute of Animal Science of LVA Slide number
More informationThe Goal of Stunning. To render the bird insensible before killing.
The Goal of Stunning To render the bird insensible before killing. Poultry Stunning EVOLUTIONARY TECHNOLOGY Humane Slaughter Act 1957 Hearings Bills H. E. 176 and H. K. 2880 provide for stunning of livestock
More informationMeat technology update
Meat technology update 01/1 February 2001 Reprinted November 2006 Effect of hot boning on meat quality Hot boning of beef and sheep carcases has distinct advantages over cold boning. The warm meat is soft
More informationStudies on Eating Quality of Meat: I. Palatability and Tenderness of Lamb: II. Tenderness of Turkey
Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1963 Studies on Eating Quality of Meat: I. Palatability and Tenderness of Lamb: II. Tenderness of Turkey
More informationPOULTRY. 4 Member Team and 2 Alternates IMPORTANT NOTE
POULTRY 4 Member Team and 2 Alternates IMPORTANT NOTE Please thoroughly read the General CDE Rules Section at the beginning of this handbook for complete rules and procedures that are relevant to State
More informationDraft for comments only Not to be cited as East African Standard
Poultry Glossary of terms EAST AFRICAN STANDARD EAST AFRICAN COMMUNITY ICS 67.120.20 EAC 2010 First Edition 2010 Foreword Development of the East African Standards has been necessitated by the need for
More informationdifficulty encountered; usually 30 minutes or more required to deliver calf. 5. Caesarean birth - 6. Posterior presentation -
The Charolais breed included three domestic and seven French bulls, The eight Simmental bulls included five available commercially in 1969, and three bulls that the Canada Department of Agriculture had
More informationBody weight, feed coefficient and carcass characteristics of two strain quails and their reciprocal crosses
1 Body weight, feed coefficient and carcass characteristics of two strain quails and their reciprocal crosses N.VALI 1, EDRISS, M.A. 2 and RAHMANI, H.R. 2 1 Department of Animal Sciences, faculty of Agriculture
More informationPoultry Evaluation. Animal Science Pathway: D , D , D , D4.1, D5.1, 5.3, 5.5, D , D , D , D10.1, D
Poultry Evaluation Nebraska Career Development Event Handbook and Rules for 2018-2022 1. PURPOSE The Poultry Career Development Event seeks to effectively prepare the students for jobs in the poultry workforce.
More informationFattening performance, carcass and meat quality of slow and fast growing broiler strains under intensive and extensive feeding conditions
Fattening performance, carcass and meat quality of slow and fast growing broiler strains under intensive and extensive feeding conditions M.A. GRASHORN* Dept. of Poultry Science (470c), Inst. of Animal
More informationChemical Composition of Turkeys as it Affects Palatability and Keeping Quality
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Bulletins South Dakota State University Agricultural Experiment Station 4-1-1957
More informationCHAPTER 3 Effect of restricted feeding and season on the carcass characteristics of Koekoek chickens
CHAPTER 3 Effect of restricted feeding and season on the carcass characteristics of Koekoek chickens Abstract This experiment was conducted to evaluate the impact of feed restriction and season on carcass
More informationTHE PECO BONING AID A TECHNOLOGICAL ENHANCEMENT OF BEEF QUARTER BONING PRODUCTIVITY
THE PECO BONING AID THE PECO BONING AID A TECHNOLOGICAL ENHANCEMENT OF BEEF QUARTER BONING PRODUCTIVITY Traditional beef quarter boning techniques have largely remained unchanged for decades. Recent technological
More informationFresh CVP Chicken. Reference Guide
Fresh CVP Chicken Reference Guide Sysco Boston LLC 800-877-1166 Revised October 2016 FRESH CVP CHICKEN IN-STOCK LIST PILGRIM 3311/28 Moorefield, WV BONE IN: 1860253 16/2.5 LB AVG SYS CLS CHICKEN CVP WHL
More informationGENETICS INTRODUCTION. G. B. Havenstein,* 2 P. R. Ferket,* J. L. Grimes,* M. A. Qureshi, and K. E. Nestor
GENETICS Comparison of the Performance of 1966- Versus 2003-Type Turkeys When Fed Representative 1966 and 2003 Turkey Diets: Growth Rate, Livability, and Feed Conversion 1 G. B. Havenstein,* 2 P. R. Ferket,*
More informationHatchability and Early Chick Growth Potential of Broiler Breeder Eggs with Hairline Cracks
2004 Poultry Science Association, Inc. Hatchability and Early Chick Growth Potential of Broiler Breeder Eggs with Hairline Cracks D. M. Barnett, B. L. Kumpula, R. L. Petryk, N. A. Robinson, R. A. Renema,
More informationPoultry Evaluation Handbook
Tennessee FFA Association Poultry Evaluation Handbook 2017-2021 TENNESSEE FFA ASSOCIATION POULTRY EVALUATION HANDBOOK 2017 2021 2 Purpose The Tennessee FFA Poultry Evaluation Career Development Event stimulates
More informationTECHNOLOGICAL QUALITY OF RABBIT MEAT (BELGIAN GIANT BREED) AND HARE MEAT (LEPUS EUROPAEUS PALLAS)
TECHNOLOGICAL QUALITY OF RABBIT MEAT (BELGIAN GIANT BREED) AND HARE MEAT (LEPUS EUROPAEUS PALLAS) Gabriela Tărnăuceanu (Frunză) 1*, Cecilia Pop 1, P.C. Boişteanu 1 1, Romania Abstract The purpose of this
More informationUKRAINIAN CLAY (Ukrainskaya glinistaya)
516 UKRAINIAN CLAY (Ukrainskaya glinistaya) A breed group of limited distribution developed at the Ukrainian Poultry Breeding Institute from local ducks. Small flocks are kept on private plots and at the
More informationBroiler Management for Birds Grown to Low Kill Weights ( lb / kg)
Broiler Management for Birds Grown to Low Kill Weights (3.3-4.0 lb / 1.5-1.8 kg) April 2008 Michael Garden, Regional Technical Manager Turkey, Middle East & Africa, Aviagen Robin Singleton, Technical Service
More informationRelationships of incubational hatching egg characteristics to posthatch body weight and processing yield in Ross Ross 708 broilers 1,2
2014 Poultry Science Association, Inc. Relationships of incubational hatching egg characteristics to posthatch body weight and processing yield in Ross Ross 708 broilers 1,2 E. D. Peebles,* 3 R. Pulikanti,*
More informationMeat Yield of Broilers of Different Breeds, Strains and Crosses
968 H. E. HATHAWAY, G. B. CHAMPAGNE, A. B. WATTS AND C. W. UPP was recovered in the gastrointestinal tract. Terramycin was present at the highest concentration; 19 percent of the dose remained in the digestive
More informationLaying Hen Manure Characteristics and Air Emissions as Affected by Genetic Strains
Agricultural and Biosystems Engineering Technical Reports and White Papers Agricultural and Biosystems Engineering 2006 Laying Hen Manure Characteristics and Air Emissions as Affected by Genetic Strains
More informationKey words: beef, temperament, exit velocity
Working Chute Behavior of Feedlot Cattle Can Be an Indication of Cattle Temperament and Beef Carcass Composition and Quality E.P. Berg 1., N.J. Hall 1, V.L. Anderson 2, B.R. Ilse 2, K.R. Carlin 1, and
More informationUnited States Classes, Standards, and Grades for Rabbits AMS et seq.
United States Department of Agriculture Marketing and Regulatory Programs Agricultural Marketing Service Poultry Programs United States Classes, Standards, and Grades for Rabbits AMS 70.300 et seq. Effective
More informationWelfare and meat quality Preslaughter handling, slaughter and killing
Benessere animale, qualita e sicurezza microbiologica delle carni Dr Haluk Anil Welfare and meat quality Preslaughter handling, slaughter and killing LEGISLATION AND GUIDELINES EU e.g. 1099/2009 regs OIE
More informationAn Investigation of the Carcass Quality of Lambs and Hoggets with particular reference to the Cold-Storage of Home-bred Lamb
C' 114'4' r.:1(...r;nc-ityltc5 4 4110 Luv C.; An Investigation of the Carcass Quality of Lambs and Hoggets with particular reference to the Cold-Storage of Home-bred Lamb J. H. D. Prescott and C. E. Hinks
More informationFor inspection purposes only.
Attachment N o D.1 Attachment D.1: Operational Information Requirements The Green Pasture Meat Processors Ltd. abattoir in Drumlish Village, Longford has been operational since the 1940 s. The abattoir
More informationROSS TECH 07/46 Managing the Ross 708 Parent Stock Female
ECH ROSS TECH 07/46 Managing the Ross 708 Parent Stock Female 1 Aviagen provides customers with detailed Product Performance Specifications, Management Manuals and Nutrition Specifications as the basis
More informationCalculating Beef Yield Grades Worksheet
Activity 4.02.03 Calculating Beef Yield Grades Worksheet Sample Calculation: Find the beef yield grade for an animal that weighs 400lbs, and has a %KPH of 0.5%. The animal s fat over ribeye is 0.2 and
More informationRecommended Resources: The following resources may be useful in teaching
Unit C: Poultry Management Lesson 2: Feeding, Management and Equipment for Poultry Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
More informationControlling Salmonella in Meat and Poultry Products
Below are the 2015-2016 Research Priorities for the North American Meat Institute Foundation (Foundation) as developed by the Foundation s Research Advisory Committee. These priorities are used when communicating
More informationUnit C: Poultry Management. Lesson 2: Feeding, Management and Equipment for Poultry
Unit C: Poultry Management Lesson 2: Feeding, Management and Equipment for Poultry 1 1 Terms Grit Palatability 2 2 I. Properly feeding poultry will supply all of the nutrients the birds need to adequately
More informationRelationship between hatchling length and weight on later productive performance in broilers
doi:10.1017/s0043933908000226 Relationship between hatchling length and weight on later productive performance in broilers R. MOLENAAR 1 *, I.A.M. REIJRINK 1, R. MEIJERHOF 1 and H. VAN DEN BRAND 2 1 HatchTech
More informationFactors Affecting Breast Meat Yield in Turkeys
Management Article The premier supplier of turkey breeding stock worldwide CP01 Version 2 Factors Affecting Breast Meat Yield in Turkeys Aviagen Turkeys Ltd Introduction Breast meat, in the majority of
More informationPOULTRY. 3-4 Member Team and 2 Alternates IMPORTANT NOTE
POULTRY 3-4 Member Team and 2 Alternates IMPORTANT NOTE Please thoroughly read the General CDE Rules Section at the beginning of this handbook for complete rules and procedures that are relevant to State
More information2015 Iowa State Poultry Judging CDE Written Exam Version A 1. What is the name of the portion of the digestive system that secretes hydrochloric acid
1. What is the name of the portion of the digestive system that secretes hydrochloric acid and the enzyme pepsin? a. Rumen b. Gizzard c. Proventriculus d. Crop 2. In egg laying operations, production goals
More informationJesse Clark & Oraene Morgan Independent Study 2012
Jesse Clark & Oraene Morgan Independent Study 2012 Our Mission The percentage of livestock operations selling product directly to consumers or retailers is much smaller than that for other agricultural
More informationPoultry products from one of the leading European producers
Poultry products from one of the leading European producers Head Office: PJSC «Myronivsky Hliboproduct» 158, Akademica Zabolotnogo Str., Kyiv, 03143, Ukraine www.mhp.com.ua 01 MHP Export DEPARTMENT Tel:
More informationA GUIDE TO VALUING OSTRICH
A GUIDE TO VALUING OSTRICH Introduction A reliable and fair method to value ostriches is required when buying and selling and also at times of accidental death or forced culling due to disease outbreaks,
More informationPerformance of Broiler Breeders as Affected by Body Weight During the Breeding Season 1
Performance of Broiler Breeders as Affected by Body Weight During the Breeding Season 1 H. R. WILSON and R. H. HARMS Department of Poultry Science, University of Florida, Gainesville, Florida 32611 (Received
More informationOverview of the U. S. Turkey Industry
Washington, D.C. Overview of the U. S. Turkey Industry Released November 9, 2007, by the National Agricultural Statistics Service (NASS),, U.S. Department of Agriculture. For information on call Toby Paterson
More informationKLEIN KAROO INTERNATIONAL LTD
KLEIN KAROO INTERNATIONAL LTD A taste experience from South Africa Seared for Tenderness & Juiciness projects land, like supporting schools, maintenance sport This Community arid, sun drenched in the
More informationSUMMARY REPORT OF POULTRY IMPORTS REPORT FOR OCTOBER 2017
SUMMARY REPORT OF POULTRY IMPORTS REPORT FOR OCTOBER 2017 PLEASE NOTE: This report is based on SARS verified stats. The verified stats will be corrected up to 2 years in arrears on an ad hoc basis. Declared
More informationMEAT AND POULTRY CATALOGUE
MEAT AND POULTRY CATALOGUE Quality from the centre of Europe ABOUT THE TRADING HOUSE The Hungarian Trading House Singapore (HTHS) has a long-standing experience in meat trade and supply on both domestic
More information3. The wholesale cut of beef that compares in location to the leg or ham on a hog is the: NCCTE.9_12.AE.AA RBT:
Student Name: Teacher: Date: District: Iredell Assessment: 9_12 Agriculture AA21 - Animal Science I Test 1 Description: Animal Science 1 - Meats Quality Test Form: 501 1. Retail cuts of rib eye and T-bone
More informationRecent Advances in Electrical Stunning
Recent Advances in Electrical Stunning S. F. BILGILI1 Department of Poultry Science, Auburn University, Auburn, Alabama 36849-5416 ABSTRACT This paper provides an overview of the within the context of
More informationSelected FAQs on poultry meat
Selected FAQs on poultry meat Updated FAQ from 19 March 2015 Poultry meat consumption has increased significantly in Germany in recent decades. In 1952, per-capita consumption was roughly 1.2 kg. By 1978,
More informationDirectory of. Custom Poultry Processors in Minnesota. Revised August 2014
Directory of Custom Poultry Processors in Minnesota Revised August 2014 Department of Animal Science 1364 Eckles Avenue 305 Haecker Hall St. Paul, MN 55108-6118 http://www.ansci.umn.edu Clarification of
More informationRESULTS OF MEAT YIELD PRODUCED FROM GUINEA FOWL SLAUGHTERED AT DIFFERENT AGES
Scientific Papers-Animal Science Series: Lucrări Ştiinţifice - Seria Zootehnie, vol. 70 RESULTS OF MEAT YIELD PRODUCED FROM GUINEA FOWL SLAUGHTERED AT DIFFERENT AGES D.C. Roşca 1*, M.G. Usturoi 1 1 Faculty
More informationIncubation Conditions and Integrity in Pekin Ducks
Incubation Conditions and Integrity in Pekin Ducks Ozan Akkus 1, Co-PI; Todd Applegate 2, Co-PI; Serife Agcaoglu 1 1 Weldon School of Biomedical Engineering, Purdue University, West Lafayette, IN 47907,
More informationJudging Beef. Parts of the Beef Animal. The objective of this unit is to:
Judging Beef Sec 2: Page 1 Judging Beef The aim of the beef industry is to efficiently produce carcasses of the type and quality demanded by the consumer. The ability to look at the live beef animal and
More informationREPORT ON SCOTTISH EID TRIALS
REPORT ON SCOTTISH EID TRIALS PREPARED FOR: SEERAD PREPARED BY: SAOS Ltd Rural Centre West Mains Ingliston, EH28 8NZ January 2007 CONTENTS 1. Introduction 2 Page 2. Trial Objectives. 2 3. Methodology..
More informationDraft for comments only Not to be cited as East African Standard
EAST AFRICAN STANDARD Dressed poultry Specification EAST AFRICAN COMMUNITY ICS 67.120.20 EAC 2010 First Edition 2010 Foreword Development of the East African Standards has been necessitated by the need
More informationEgg Marketing in National Supermarkets: Products, Packaging, and Prices Part 3
Egg Marketing in National Supermarkets: Products, Packaging, and Prices Part 3 K. W. Koelkebeck,*,1 D. D. Bell, J. B. Carey, K. E. Anderson, and M. J. Darre *Department of Animal Sciences, University of
More informationY.H. Hui Science Technology System, West Sacramento, California
1 POULTRY BIOLOGY, CLASSIFICATION, AND TRADE DESCRIPTIONS Y.H. Hui Science Technology System, West Sacramento, California Isabel Guerrero-Legarreta Departamento de Biotecnología, Universidad Autónoma Metropolitana,
More informationGrowth Performance and Mortality in Hybrid Converter Turkeys Reared at High Altitude Region
241 Bulgarian Journal of Agricultural Science, 17 (No 2) 2011, 241-245 Agricultural Academy Growth performance and mortality in Hybrid Converter turkeys reared at high altitude region O. YILMAZ 1, H. DENK
More informationPerformance of Naked Neck and Normal Broilers in Hot, Warm, and Temperate Climates
Performance of Naked Neck and Normal Broilers in Hot, Warm, and Temperate Climates S. YALÇIN,* A. TESTIK, S. OZKAN,* P. SETTAR,* F. ÇELEN, and A. CAHANER,1 *The Aegean University, Faculty of Agriculture,
More informationTHE BROILER CHICKEN INDUSTRY IN PENINSULAR MALAYSIA STATUS OF THE INDUSTRY IN 2012 AND PROSPECTS FOR 2013
THE BROILER CHICKEN INDUSTRY IN PENINSULAR MALAYSIA STATUS OF THE INDUSTRY IN 2012 AND PROSPECTS FOR 2013 SUMMARY produced parent stock accounted for In 2012, a production of 673.87 million day-old chicks
More informationThe effect of age on the growth rate of tissues and organs and the percentage content of edible and nonedible carcass components in Pekin ducks
The effect of age on the growth rate of tissues and organs and the percentage content of edible and nonedible carcass components in Pekin ducks D. Murawska1 Department of Commodity Science and Animal Improvement,
More informationDIGITUS Network Cabinet Unique Series, 600, 800 mm width - 600, 800, 1000, 1200 mm depth
DIGITUS Network Cabinet Unique Series 1.5 mm strong sheet steel Loading capacity up to 800 kg Available in color grey and black Large range of equipment available Abstract DIGITUS Network Cabinet Unique
More informationEffect of Storage and Layer Age on Quality of Eggs From Two Lines of Hens 1
Effect of Storage and Layer Age on Quality of Eggs From Two Lines of Hens 1 F. G. Silversides*,2 and T. A. Scott *Crops and Livestock Research Centre, Charlottetown, Prince Edward Island, Canada C1A 7M8
More informationSUMMARY REPORT OF POULTRY IMPORTS REPORT FOR APRIL 2018
SUMMARY REPORT OF POULTRY IMPORTS REPORT FOR APRIL 2018 PLEASE NOTE: This report is based on SARS verified stats. The verified stats will be corrected up to 2 years in arrears on an ad hoc basis. Declared
More informationInfared Bill Trimming in Pekin Ducks
Infared Bill Trimming in Pekin Ducks Todd J. Applegate, Ed Pajor, and Joe Garner Dept. of Animal Science, Purdue University 915 W. State St. W. Lafayette, IN 4797-254 (O) 765-496-7769 (fax) 765-494-9346
More informationVenezuela. Poultry and Products Annual. Poultry Annual Report
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: GAIN Report
More informationWalid Alali Assistant Professor, Food Safety Epidemiology
Poultry Production and Food Safety: An International Perspective Walid Alali Assistant Professor, Food Safety Epidemiology Overview Salmonellosis in humans Salmonella surveillance in poultry slaughter
More information2018 MN FFA Poultry CDE Exam
2018 MN FFA Poultry CDE Exam Do not write on the exam. Mark the most correct answer on the exam section of your scantron. 1. The production goals of the table egg industry are to produce how many eggs
More informationPrincipal Investigator. Project Duration. Award Amount. Staff Contact. Keywords. Project Summary. Project Description. 78 Livestock Hale/Hall
78 Livestock Hale/Hall Principal Investigator Cindy Hale and Jeff Hall Clover Valley Farms 6534 Homestead Rd. Duluth, MN 55804 218-525-0094 cmhale@d.umn.edu St. Louis County Project Duration 2010 to 2012
More informationBREEDPLAN A Guide to Getting Started
What is BREEDPLAN? BREEDPLAN A Guide to Getting Started BREEDPLAN is a genetic evaluation program for beef cattle, currently implemented in more than 14 countries worldwide. BREEDPLAN uses the world s
More informationSLAUGHTERING PERFORMANCE AND CARCASS QUALITY OF
SLAUGHTERING PERFORMANCE AND CARCASS QUALITY OF THREE ITALIAN CHICKEN BREEDS Chiara Rizzi* and Martino Cassandro Department of Animal Science, University of Padova, Viale dell Università, 16 35020 Legnaro
More informationPreparation, Cooking and Finishing of Poultry Dishes
Unit 19: Unit code: QCF Level 2: Preparation, Cooking and Finishing of Poultry Dishes J/600/0644 BTEC Specialist Credit value: 3 Unit aim This unit is about providing knowledge for preparing fresh, semi-prepared
More informationIR /45 Health Requirements for IMPORT FRESH FROZEN BONELESS BEEF MEAT from USA into I.R.IRAN (Last Update 17/01/2011)
IR2011-03/4 Health Requirements for IMPORT FRESH FROZEN BONELESS BEEF MEAT from USA into I.R.IRAN (Last Update 17/01/2011) SCOPE This document serves to detail requirements for the preparation of FRESH
More informationThe U.S. Poultry Industry -Production and Values
UNIVERSITY OF CALIFORNIA NUMBER 278 JUNE 22, 2006 An EGG ECONOMICS UPDATE By Donald Bell, Poultry Specialist (emeritus) Cooperative Extension - Highlander Hall-C University of California, Riverside, CA
More informationDr. Jerry Shurson Department of Animal Science University of Minnesota
Dr. Jerry Shurson Department of Animal Science University of Minnesota Industry adoption ~ 60% of ethanol plants are currently extracting oil > 70% will be extracting oil by the end or 2012 Oil uses >
More informationDraft. 1. When a pork carcass is hanging on the rail, the wholesale cut that includes the belly area called the side yields the retail cuts of:
Draft Student Name: Teacher: Date: District: Wake County Assessment: 9_12 Agriculture AA21 - Animal Science I Test 1 Description: Test 3: Livestock Evaluation and Selection Form: 501 Draft 1. When a pork
More informationPOULTRY EVALUATION CAREER DEVELOPMENT EVENT
POULTRY EVALUATION CAREER DEVELOPMENT EVENT RULES AND REGULATIONS TEAM COMPETITION ALABAMA FFA ASSOCIATION TABLE OF CONTENTS Purpose and Objectives... 1 Eligibility and Regulations... 1 State Awards...
More informationSome Relationships Between Measures of Growth and Carcass Composition in Lambs
Some Relationships Between Measures of Growth and Carcass Composition in Lambs M. Makarechiant, A.W. Munson, L.E. Walters and J.V. Whiteman Story in Brief Growth and carcass data from four groups of lambs,
More informationPoultry Pocketbook 2018
Poultry Pocketbook 2018 Produced for you by: AHDB Stoneleigh Park Kenilworth Warwickshire CV8 2TL T 024 7669 2051 E comms@ahdb.org.uk W ahdb.org.uk @TheAHDB If you no longer wish to receive this information,
More informationPOULTRY ABATTOIR (SLAUGHTER) FACILITIES
POULTRY ABATTOIR (SLAUGHTER) FACILITIES QINGDAO EMPIRE MACHINERY CO., LTD (EME) ATTN: ALEX LIU (EXECUTIVE DIRECTOR) EMAIL: SALES@QE-MACHINERY.COM/SALES@EME-MACHINERY.COM QINGDAO EMPIRE-PROFESSIONAL LIVESTOCK
More informationImpact of Northern Fowl Mite on Broiler Breeder Flocks in North Carolina 1
Impact of Northern Fowl Mite on Broiler Breeder Flocks in North Carolina 1 J.J. ARENDS, S. H. ROBERTSON, and C. S. PAYNE Department of Entomology, North Carolina State University, Raleigh, North Carolina
More informationChina - Peoples Republic of. Sea Cucumber Market Brief
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 12/10/2012 GAIN Report Number:
More informationPoultry Judging Ready to. to Cook Carcasses
Poultry Judging Ready to to Cook Carcasses Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237 237-1226 FAX 478-237 237-8451 conniep@uga.edu
More information