Hock burns are marks found on the upper joints of chickens and other birds raised on broiler farms. These marks are where the ammonia from the waste of other birds has burned through the skin of the leg, leaving a brown ulcer mark.[1] Although the meat is still safe to eat,[1] many processors now remove these marks as they discourage customers. Industry standards state that hock burn normally should not surpass 15% of a flock, but independent studies have found incidents of hock burn more common.[2] Researchers in Britain found that hock burn could be identified in 82% of chickens sold in supermarkets in 2005.[3]
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See also
References
- ^ a b "Millions of store chickens suffer burns from excrement". BBC News. 29 February 2024. Retrieved 1 March 2024.
- ^ Welfare plea over supermarket chickens. Manchester Evening News. 25 July 2005.
- ^ Broom, DM; Reefmann, N (August 2005). "Chicken welfare as indicated by lesions on carcases in supermarkets". British Poultry Science. 46 (4): 407–14. doi:10.1080/00071660500181149. PMID 16268097. S2CID 12541675.
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This page was last edited on 27 March 2024, at 02:58