Christine AlvaradoChristine Z. Alvarado, Ph.D., Texas A&M UniversityFrom the AuthorBroilers & TurkeysInnovaciones en los sistemas de enfriamientoDurante el procesamiento avícola, el enfriamiento es un paso crítico que puede mejorar la calidad y el rendimiento, así como prevenir el crecimiento microbiano, lo cual a su vez es para mejorar la inocuidad y aumentar la vida de anaquel. Hay varios tipos de enfriadores de inmersión para el procesamiento avícola, así como antimicrobianos y reglas que cumplir en pro de la inocuidad alimentaria.HomeGenetics plays large role in poultry industry's futureGenetics and selection for robustness is the key for the poultry industry in the next five years. Selection of birds for robustness includes research in selection for improved immune response, freedom from metabolic disease and challenge testing. Genetic research in these target areas, combined with heath, nutrition, environment and management, will be what provides future success to the industry.HomeManaging poultry water chilling tanksTemperature, pH, water hardness and antimicrobials are all important factors in effective water chilling of poultry carcasses. The USDA-FSIS requires broiler carcasses to be chilled to less than 4 C within 4 hours of slaughter. In order to meet this requirement most plants in the USA immersion chill carcasses. Technically speaking, this process is the first step in the cold chain for poultry meat processing and is a very important food safety intervention.Processing & Slaughter5 processing tips from Poultry 101Poultry processing tips from the Poultry 101 workshop help maintain quality and yield of processed poultry.Page 1 of 1