NR ZDXQ

AU Thomson,J.E.; Kotula,A.W.

TI Contamination of the Air Sac Areas of Chicken Carcasses and Its Relationship to Scalding and Method of Killing

QU Poultry Science 1959; 38: 1433-1437

PT journal article

AB The relationship between severing of the trachea during the killing of chickens and the extent of contamination of air sac areas in the carcasses by bacteria in scald water was investigated. Over a period of 8 weeks, 40 broilers and fryers were killed by the 'outside' cut, which does not sever the trachea, and 40 were killed by the 'kosher style' cut, which does sever the trachea. All were scalded in water containing large numbers of a tracer organism (Streptococcus faecalis). The carcasses were dissected and the air sac areas swabbed to determine the extent of bacterial contamination in edible portions of the carcasses. Under the conditions of this experiment, it was found that the kosher style cut chickens had only about one-sixth as many bacteria in the wing air sac areas as did outside cut chickens.

SP englisch

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