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
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.https://digitalcommons.library.umaine.edu/aes_bulletin/1045/thumbnail.jp
