ABSTRACT
Loss in quality in market channels can be caused by handling live birds during the procurement operation, damage to the carcass during processing, and loss of quality because of poor storage conditions. Although losses in quality during marketing generally do not result in condemnation of a whole carcass the monetary loss caused by a reduction in yield and grade are considerable. Birds fed on high fiber rations show the greatest shrinkage. Although the area of poultry technology is limited to the processing and handling of poultry after it leaves the farm, many factors influencing quality have already occurred before the birds are loaded for market. High temperatures also increase the amount of weight lost; high humidity reduces it. E. W. Benjamin reported that poorly bled carcasses have poor keeping quality, undesirable flavors, and an unappetizing appearance. Off-flavors can be caused by decomposition, rancidity, contamination, feed, and absorption of odors during storage.
