Abstract
DISCOLORATIONS of poultry carcasses caused by bruises or hemorrhages continue to be a serious problem to the poultry processing industry. According to Crothers and Helbacks (1960), bruises and hemorrhages accounted for the greatest and fourth greatest causes, respectively of undergrade broilers in Delmarva processing plants.It was established by Hamdy et al. (1961a) that approximately 90 percent of the bruises on commercial broiler carcasses are inflicted within the 13 hours immediately preceding slaughter. Various handling techniques and equipment used to catch and transport chickens are factors partly determining the numbers of bruises inflicted. (Cox and May, 1964; Helbacka, 1962; Hough, 1954; Jewett, 1960; Jewett and Saunders, 1960; Kaiser and Smith, 1958). In addition to physical factors, certain physiological conditions of the bird such as age and previous bruising affect the incidence of bruising or rate of healing (Hamdy et al., 1961b, c).It would appear logical that the relative strength …
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