Pre-slaughter measures impact further processing

Water-spraying together with forced ventilation during holding improves meat quality after processing. Research shows that the water holding capacity, impedance and microstructure of breast meat from summer-transported broiler chickens is better if heat stress during holding is reduced. Practice of freezing/thawing poultry meat To prolong shelf life and retain the quality of meat, freezing is the most important and widely used preservation method. During thawing, however, several changes in th