July 31, 2020
Bruises have been one of the biggest issues in chicken processing, but where did they come from? According to David Beavers, Cobb’s Global Processing Specialist, they come either from plant or farm (during harvest and grow out). Citing a research on this issue, he said red bruises happen in the plant; dark red/purple bruises happen during harvest; and light green/purple, yellow green purple, and yellow green (orange) bruises happen during grow-out period. “The expectation of total bruises [in chicken processing] is 10% or less,” said Mr Beavers during the 2020 Cobb Asia webinar series.