Search Results - "Cavani, Ricardo"

Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water by Cavani, Ricardo, Rubio, Marcela da Silva, Alves, Lucas Bocchini Rodrigues, Alves, Khauston Augusto Pereira, Cardozo, Marita Vedovelli

“…The increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by…”
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Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers by Cavani, Ricardo, da Silva Rubio, Marcela, Alves, Khauston Augusto Pereira, Pizauro, Lucas José Luduverio, Cardozo, Marita Vedovelli, Silva, Paulo Lourenço, Silva, Iran José Oliveira, Avila, Fernando Antônio

“…Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic…”
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Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers by Cavani, Ricardo, Rubio, Marcela da Silva, Alves, Khauston Augusto Pereira, Pizauro, Lucas Jose Luduverio, Cardozo, Marita Vedovelli, Silva, Paulo Lourenco, Silva, Iran Jose Oliveira, Avila, Fernando Antonio

“…Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic…”
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Comparison of microbial load in immersion chilling water and poultry carcasses after 8, 16 and 24 working hours/Comparacao da carga microbiana em aguas de pre-resfriamento e carcacas de frangos, apos jornadas de trabalho de 8, 16 e 24 horas by Cavani, Ricardo, Schocken-Iturrino, Ruben Pablo, Garcia, Teresa Cristina Fernandes Lopes, de Oliveira, Adriana Cassia

“…Poultry processing facilities are known for using a great amount of water, which is mainly used on carcasses chilling stage. In Brazil, meat regulations state…”
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Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers by Cavani, Ricardo, da Silva Rubio, Marcela, Alves, Khauston Augusto Pereira, Pizauro, Lucas José Luduverio, Cardozo, Marita Vedovelli, Silva, Paulo Lourenço, Silva, Iran José Oliveira, Avila, Fernando Antônio

“…Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic…”
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Evaluation of three sampling methods for the microbiological analysis of broiler carcasses after immersion chilling by Giombelli, Audecir, Cavani, Ricardo, Gloria, Maria Beatriz Abreu

“…Countries have different official programs and implement different sampling methods for the detection of Salmonella on poultry carcasses. In Brazil, a 25-g…”
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Comparison of microbial load in immersion chilling water and poultry carcasses after 8, 16 and 24 working hours by Cavani, Ricardo, Schocken-Iturrino, Ruben Pablo, Garcia, Teresa Cristina Fernandes Lopes, Oliveira, Adriana Cássia de

“…Poultry processing facilities are known for using a great amount of water, which is mainly used on carcasses chilling stage. In Brazil, meat regulations state…”
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Comparison of microbial load in immersion chilling water and poultry carcasses after 8, 16 and 24 working hours by Ricardo Cavani, Ruben Pablo Schocken-Iturrino, Teresa Cristina Fernandes Lopes Garcia, Adriana Cássia de Oliveira

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