Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-05T13:53:53.107Z Has data issue: false hasContentIssue false
  • English
  • Français

Bruising of Poultry–A Review*

Published online by Cambridge University Press:  18 September 2007

K. N May  and
M. K Hamdy
K. N May
Affiliation:
Departments of Food Science and Poultry Science, University of Georgia, Athens, Georgia30601
M. K Hamdy
Affiliation:
Departments of Food Science and Poultry Science, University of Georgia, Athens, Georgia30601
Get access

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
World's Poultry Science Journal , Volume 22 , Issue 4 , October 1966 , pp. 316 - 322
Copyright
Copyright © Cambridge University Press 1966

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Brown, W. E. and Hamdy, M. K., 1964 Enzymatic studies of bruised poultry tissue. J. Food, Sci. 29: 407–412.CrossRefGoogle Scholar
Brown, W. E. and Hamdy, M. K., 1965. Lysosomal enzymes in bruised tissue. Proc. Soc. Exp. Biol. Med. 112: 778–773.Google Scholar
Brown, W. E. and Hamdy, M. K., 1965. Some biological changes in traumatized poultry muscle. Proc. Soc. Exp. Biol. Med. 112: 783–788.CrossRefGoogle Scholar
Cox, C. J. and May, K. N., 1964. Factors affecting bruising of commercial broilers. Technical Bul. N.S. 35. Georgia Agric. Expt. Station, Univ. of Georgia College of Agri.Google Scholar
Crothers, J. L. Jr., and Helbacka, N. V., 1960. Evaluation of broiler grade defects by quality control methods. Misc. Publ. 226. Univ. of Maryland Extension Service.Google Scholar
Hamdy, M. K. and Barton, N. D., 1965. Fate of Staphylococcus anreus in bruised Tissue. Appl. Microbiol. 13: 15–21.CrossRefGoogle Scholar
Hamdy, M. K., Deatherage, F. E. and Shinowara, G. Y., 1957. Bruised tissue. I. Biochemical changes resulting from blunt injury. Proc. Soc. Exp. Biol. Med. 95: 255–258.CrossRefGoogle Scholar
Hamdy, M. K., May, K. N. and Powers, J. J., 1961a. Some physical and physiological factors affecting poultry bruises. Poultry Sci. 40: 790–795.CrossRefGoogle Scholar
Hamdy, M. K., May, K. N., Flanagen, W. P. and Powers, J. J., 1961b. Determination of the age of bruises in chicken broilers. Poultry Sci. 40: 787–789.CrossRefGoogle Scholar
Hamdy, M. K., May, K. N. and Powers, J. J., 1961c. Some biochemical and physical changes occuring in experimentally inflicted poultry bruises. Proc. Soc. Exptl. Biol. Med. 108: 185–188.CrossRefGoogle ScholarPubMed
Hamdy, M. K., May, K. N., Powers, J. J. and Pratt, D. E., 1961d. Effect of ascorbate on healing of poultry bruises. Proc. Soc. Exptl. Biol. Med. 108, 189–192.CrossRefGoogle ScholarPubMed
Hamdy, M. K., Barton, N., and Brown, W. E., 1964. Source and portal of entry of bacteria found in bruised poultry tissue. Appl. Microbiol. 12: 464–469.CrossRefGoogle ScholarPubMed
Helbacka, N. V. 1962. Studies on brusing and breast blisters. Misc. Expt. Pub. 271, Univ. of Maryland.Google Scholar
Houch, J. W. 1954. Rough handling injuries poultry profits. Farm Economics No. 192. N. Y. State College of Agri.Google Scholar
Hudspeth, J. P., DcGarde, R. L., Yaiko, L. and May, K. N., 1966. Effect of dietary ascorbic acid and hesperidin on capillary fragility of broilers. Poultry Sci. (In Press.).CrossRefGoogle ScholarPubMed
Jewett, L. J. 1960. Handling and processing broilers in Maine, Part 1. Maine Agri. Expt. Sta. Bul. 592. Univ. of Maine.Google Scholar
Jewett, L. J. and Saunders, R. F., 1960. Handling and processing broilers in Maine, Part 2. Maine Agri. Expt. Sta., Bul. 593. Univ. of Maine.Google Scholar
Kaiser, W. K. and Smith, R. C., 1958. Factors affecting the bruising of broilers. Delaware Agri. Exp. Sta. Bul. No. 323.Google Scholar
McCarthy, P. A., Brown, W. E, and Hamdy, M. K., 1963. Microbiological studies of bruised tissues. J. Food Sci. 28: 245–253.CrossRefGoogle Scholar
May, K. N. 1961. Bruised Tissue–a costly by–product. Presented at IAPI Fact Finding Conference.Google Scholar
May, K. N. and Noles, R. K., 1965. Effect of Hesperidin and Litter moisture on growth and car cass defects of broilers. Poultry Sci. 44: 844–848.CrossRefGoogle Scholar
Ringrose, A. T. 1953. Bruised poultry challenges processor's profits. American Egg and Poultry Review. 3: 36–39.Google Scholar
Saunders, R. F. and Lanson, R. K., 1954. Handling with care and profit. Maine Farm Res. Bul. 2. pp. 11–13.Google Scholar
Smith, R. C. 1956. Kind of litter and breast blisters on broilers. Poultry Sci. 35: 593–595.CrossRefGoogle Scholar