How to Kill and Bleed Market Poultry PDF Download
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Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 20
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Book Description
Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 20
Get Book Here
Book Description
Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 12
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Book Description
Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 15
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Book Description
Author: Mary Engle Pennington
Publisher: Forgotten Books
ISBN: 9780331771923
Category : History
Languages : en
Pages : 20
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Book Description
Excerpt from How to Kill and Bleed Market Poultry A very large proportion of the unsightly poultry in our markets, aside from the rubbing and tearing of the skins, is caused by an incomplete removal of the blood. This is evidenced by red dots which frequently occur where the feathers have been removed, especially over the thighs and wings; or by the small veins which are seen over the breast and in the angles of the wings, or larger veins, which mar the appearance of the neck. Generally it is the neck which shows most plainly the presence of blood in the fowl, or that a wrong method has been used in cutting the blood vessels in an attempt to empty them. The neck is the first part to discolor, becoming first red, then bluish red or purple, and finally green as aging progresses. Often there are discolored areas on the sides of the neck close to the head which look like bruises. These are com monly caused by the killer holding the neck of the bird when cutting the veins, and thereby preventing the blood from escaping. This question is so important, however, that it will be considered in detail later on. Not only are the results of bad bleeding observed in certain parts of the body, but the clear, bright color of the flesh for which every poultry dresser tries is never at its best unless the blood has been completely drained out. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Mary Engle Pennington
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 12
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Category : Food
Languages : en
Pages : 840
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Category : Agriculture
Languages : en
Pages : 872
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Category : Agriculture
Languages : en
Pages : 882
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Author: Delos Lawrence James
Publisher:
ISBN:
Category : Cottage cheese
Languages : en
Pages : 852
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Author:
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Category : Vocational education
Languages : en
Pages : 906
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