Abstract
INTRODUCTIONDOWNGRADING of commercial broilers due to bruising in the past 15 years has become a factor of great concern to all phases of the industry from grower to consumer. A recent review article referred to bruising of commercial broilers as the “black spot” of the broiler production cycle (Cobb International, 1967). Kaiser and Smith (1958) estimated that Delaware processors alone, lost over one and a quarter million dollars due to downgrading caused by bruising. This estimate was based on a conservative figure of only 6.75 percent downgrading due to bruising. This is only one third of the average amount that is presently occurring. May (1961) reported that a Georgia poultry processing plant processing approximately 10,000 birds per hour was losing $900 per day from birds downgraded because of bruises. A 1963 survey of Delmarva poultry processors indicated that the average plant lost about $1,500 per week due to bruising .
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