Christine Alvarado

Innovaciones en los sistemas de enfriamiento

El tipo de chiller y el proceso del enfriamiento tienen efectos sobre la calidad final de la carne de pollo.

May 22, 2013

Durante 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.

POULTRY’S CRYSTAL BALL

Genetics plays large role in poultry industry's future

Genetics and selection for robustness are the keys for the poultry industry in the next five years, with nutrition, veterinary care and management playing supporting roles.

November 24, 2011

Christine Alvarado

Genetics 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.

FOOD SAFETY

Managing poultry water chilling tanks

Temperature, pH, water hardness and antimicrobials are all important factors in effective water chilling of poultry carcasses.

February 7, 2011

Christine Alvarado

Temperature, 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.