CHICKEN MEAT 
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Published: 14 Mar 2019
Author(s): Lesley Duffy
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DownloadReducing the risk of contamination by bacteria that can cause foodborne illness in humans, like Salmonella and Campylobacter, is a high priority when processing chicken meat. There is substantial research conducted internationally to inform management of this risk, however, it can be difficult for stakeholders in the Australian industry to benefit from it. Australia’s geographic isolation, and the subsequent cost associated with travelling to conferences or site-visits overseas, limits the capacity to access new information that is presented internationally.
The main objectives of this project were to evaluate commercially available Newcastle disease virus (NDV) enzyme-linked immunosorbent assay (ELISA) kits and determine their suitability as...
As we head into a new research, development and extension (RD&E) period for the Australian chicken meat industry (2022–2027), it is timely to reflect on...
The Australian chicken meat industry is continually improving management practices in poultry sheds to ensure the best possible animal health and welfare, product quality and...
The AgriFutures Chicken Meat Program invests in research, development and extension (RD&E) to increase knowledge and understanding that fosters an innovative, adaptive and valuable chicken...
Currently, 18-20% of chicken meat produced in Australia comes from accredited free-range farms. Increased production of free-range chicken meat has largely been driven by consumer...
Currently, 18-20% of chicken meat produced in Australia comes from accredited free-range farms. Increased production of free-range chicken meat has largely been driven by consumer...
The age of broilers has a significant effect on how well they digest and absorb energy-yielding nutrients and amino acids (AA). The capacity of the...
Mother hens teach chicks important life skills that lead to lifelong benefits for the chicks. However, providing chicks with mother hens in industry is impractical...
