Methods and Facilities for Grading Broilers and Turkeys (Classic Reprint) - Softcover

Inhaltsangabe

Understanding poultry grading from the plant floor to the final product. This guide examines how grading facilities and methods affect accuracy, speed, and product quality in ready-to-cook broilers and turkeys.

Rooted in extensive field work, the book describes grading operations across multiple plants, identifies desirable and undesirable features, and offers practical improvements. It combines layout drawings, equipment details, and step-by-step procedures to help processors meet national standards while reducing fatigue and boosting efficiency. The content covers supervision by licensed graders, conveyor and shackling systems, lighting, reconditioning options, and the role of facilities in achieving consistent grade A results.

• Concrete plant layouts and equipment arrangements that support accurate grading


• Guidelines for examining birds and parts to determine quality


• Practical improvements for reducing waste, downtime, and worker fatigue


• Appendices with regulatory excerpts and form examples for grading service

Ideal for processors, plant managers, quality control staff, and students exploring poultry grading principles.

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