KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/7411
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Vaithiyanathan S and Kondaiah N | en_US |
dc.date.accessioned | 2018-09-29T10:39:56Z | - |
dc.date.available | 2018-09-29T10:39:56Z | - |
dc.date.issued | 2017-12-31 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/7411 | - |
dc.description | Not Available | en_US |
dc.description.abstract | A survey was conducted to evaluate the facilities and practices available to produce wholesome and hygienic meat in 100 retail processing units located in Hyderabad, Andhra Pradesh. Analysis of data revealed that all units are following wet processing of poultry to produce chicken meat but none of them are recording and controlling temperature of scalding water. Defeathering machine is available in all units but stainless steel table to eviscerate chicken carcass is not available in any of the unit. Creating awareness among the retailers, slaughter personnel and consumers about the whole some and hygienic meat production, processing and utilization is essentially required. The related implications are discussed and an active plan suggested. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Indian Journals.com | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | facility, practice, retail, poultry, processing | en_US |
dc.title | A survey on the facilities and practices of retail poultry processing units in Hyderabad. | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Indian Journal of Poultry Science | en_US |
dc.publication.volumeno | 52(1) | en_US |
dc.publication.pagenumber | 124-127 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | DOI: 10.5958/0974-8180.2017.00023.X | en_US |
dc.publication.authorAffiliation | ICAR::National Research Centre on Meat, Hyderabad | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 5.85 | en_US |
Appears in Collections: | AS-NRCMeat-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.