Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens
Current soft scalding in broilers is not applicable to various strains of chickens with different market weights and ages. This study aimed to examine the effectiveness of soft (57 °C for 120 s) and hard (60 °C for 60 s) scalding on defeathering and carcass quality of the local strain of Red Feather...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/12/22/3145 |