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Category: Processing

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Broiler Growth Traits Can Still Improve Further
While it took 84 days to produce a 1.8 kg broiler from 3.25 kg of feed back in the 1950s, there are broilers today that achieve this body weight after...
Yolk Fractionation Revolutionises the Application of Egg Products
The Bioprocesses and Reactor Technology (TBR) research group at the University of Oviedo (Spain), recent winners of the 2015 Research Award from the Spanish...
GLOBAL POULTRY TRENDS - Chicken Trade Growth Slows
While the trade in chicken meat continues to grow, the rate of increase is slowing, writes poultry industry analyst Terry Evans....
Reducing the Threat of Salmonella and Campylobacter on the Processing Line
Pre-harvest interventions, adequate sanitary dressing procedures at slaughter, and adequate sanitary conditions during further processing are a part of...
GLOBAL POULTRY TRENDS - Asia Dominates Duck Production
Asia's domination of world duck production continues, with production increasing over the last 15 years, writes industry analyst Terry Evans....
Challenges of Campylobacter Control During Poultry Processing
Campylobacter is a major food safety problem in the poultry industry, but what can processors do to reduce the infection rate? Manpreet Singh from the...

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