Cargando…

Cleaning and disinfection of transport crates for poultry – comparison of four treatments at slaughter plant

Transport crates for poultry can contribute to the spread of pathogens, with those of public health interest, for example, Campylobacter, being of particular importance. A strict cleaning procedure and use of an effective disinfection method for transport equipment are thus important to avoid introd...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dzieciolowski, T., Boqvist, S., Rydén, J., Hansson, I.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	PROCESSING AND PRODUCT
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8627975/ https://www.ncbi.nlm.nih.gov/pubmed/34823182 http://dx.doi.org/10.1016/j.psj.2021.101521

Ejemplares similares

Alternative slaughter procedures: on-farm slaughter and transport system for broilers
por: Samoylov, A.V., et al.
Publicado: (2023)

An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering
por: Kilci, Zeynep, et al.
Publicado: (2023)

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
por: Lima, Juliana L., et al.
Publicado: (2021)

Analysis of slaughter traits in geese depending on breed, sex and length of rearing period
por: Lewko, Lidia, et al.
Publicado: (2022)

Poultry processing and the application of microbiome mapping
por: Feye, K.M., et al.
Publicado: (2020)

Literature review: spectral imaging applied to poultry products
por: Falkovskaya, Anastasia, et al.
Publicado: (2020)

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age
por: Deng, Shaolin, et al.
Publicado: (2022)

Meta-analysis to predict the effects of temperature stress on meat quality of poultry
por: Leishman, Emily M., et al.
Publicado: (2021)

Characterization of the variations in the industrial processing and nutritional variables of poultry by-product meal
por: Volpato, Josiane Aparecida, et al.
Publicado: (2022)

Scientometric evaluation of 100-year history of Poultry Science (1921–2020)
por: Vaziri, Esmaeil, et al.
Publicado: (2022)

Weight and volume estimation of poultry and products based on computer vision systems: a review
por: Nyalala, Innocent, et al.
Publicado: (2021)

Research Note: Producing lean poultry meat composite gels with different carbohydrate-based breadcrumbs
por: Barbut, S.
Publicado: (2023)

Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal
por: Volpato, Josiane Aparecida, et al.
Publicado: (2023)

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?
por: Hayat, Muhammad Nizam, et al.
Publicado: (2023)

Detection of previously frozen poultry through plastic lidding film using portable visible spectral imaging (443–726 NM)
por: Swanson, Anastasia, et al.
Publicado: (2021)

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry
por: Yao, Wensheng, et al.
Publicado: (2020)

Characterization of four thermogelled egg yolk varieties based on moisture and protein content
por: Zhang, Ruiqi, et al.
Publicado: (2023)

Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
por: Mueller, A.J., et al.
Publicado: (2023)

Avian influenza outbreaks: evaluating the efficacy of cleaning and disinfection of vehicles and transport crates
por: Huneau-Salaün, Adeline, et al.
Publicado: (2021)

Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens
por: Zhang, Li, et al.
Publicado: (2019)

Comparison of transport crates contamination with Campylobacter spp. before and after the cleaning and disinfection procedure in broiler slaughterhouses
por: Morgan, Rafaela B., et al.
Publicado: (2022)

Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
por: Fernandez, X, et al.
Publicado: (2019)

Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
por: Giampietro-Ganeco, Aline, et al.
Publicado: (2022)

A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers
por: Lordelo, Madalena, et al.
Publicado: (2020)

Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat
por: Pang, B., et al.
Publicado: (2020)

Comparison of chicken breast quality characteristics and metabolites due to different rearing environments and refrigerated storage
por: Jung, Doo Yeon, et al.
Publicado: (2022)

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage
por: Kim, Hee-Jin, et al.
Publicado: (2020)

Research Note: Comparison of water-soluble metabolites in egg yolk, yolk granules, and yolk plasma based on quantitative metabolomic analysis
por: Wang, Beibei, et al.
Publicado: (2023)

Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters
por: Che, Sunoh, et al.
Publicado: (2023)

Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle
por: Lee, Boin, et al.
Publicado: (2021)

Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses
por: Kang, I., et al.
Publicado: (2021)

Effects of subzero saline chilling on broiler chilling efficiency, meat quality, and microbial safety
por: Lee, H.C., et al.
Publicado: (2020)

Effects of hot water spray and sub-zero saline chilling on bacterial decontamination of broiler carcasses
por: Kang, I., et al.
Publicado: (2022)

Comparative analysis of physical, morphological, and mechanical characteristics of eggs from three pheasant subspecies
por: Galic, A., et al.
Publicado: (2022)

Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses
por: Kawamura, K., et al.
Publicado: (2023)

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham
por: Song, D.H., et al.
Publicado: (2022)

Effects of functional oils on the growth, carcass and meat characteristics, and intestinal morphology of commercial turkey toms
por: Ferket, P.R., et al.
Publicado: (2020)

Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage
por: Pires, P.G.S., et al.
Publicado: (2019)

The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica)
por: Quaresma, M.A.G., et al.
Publicado: (2021)

Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems
por: Riggs, Montana R., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_l6e7n63t660goik6gov93i85f4