35 years of experience in the production of broiler- and turkey meat.
1. Primary processing, yields and performances of unit operations.
2. Monitoring and improvement of meat yields from grow-out farms, slaughtering, cut-up, de- boning and meat spec鈥檚.
a. Yield as the integration produces in the field, analysing genetic lines, sex, ages, weights, feed formulations and feed phases-program. The system is based on chirurgic cutting of anatomical parts and de-boning, avoiding the numerous variations caused by the practical slaughterhouse operations.
b. Yield in the processing plant. Monitoring the critical points from the evisceration lines, cooling systems, cut-up and de-boning p...
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