Pre-slaughter preparation of broilers - Gaining every gramme of meat
Margins on broilers are often very small, so it is not without reason that everything must be done to get the birds from the grower to the slaughtering line with minimal losses. After all, every gramme of meat counts. Proper management practices are essential, from the shed to the shackle.
By Ing. Fabio Nunes, Poultry Processing Consultant, Brazil
The poultry industry enjoys, among the animal protein production chains, an unquestionable worldwide
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