The Comparative Rate of Decomposition in Drawn and Undrawn Market Poultry (Classic Reprint) - Hardcover
Synopsis
How different methods of dressing affect poultry freshness and safety in real markets.
This book presents a careful, data‑driven look at drawn and undrawn fowls, tracking how processing, chilling, packing, and transport change the product from farm to consumer.
Through eleven shipments and real‑world handling, it compares undrawn, wire drawn, Boston drawn, and full drawn poultry. The study uses chemistry and microbiology to measure fat acidity, ammoniacal nitrogen, and bacterial growth, then links these findings to temperature and time in the supply chain. The result is a clear view of which practices preserve quality and which accelerate decay in typical market conditions.
- Learn how different dressing methods influence the rate of decomposition in market poultry.
- See how laboratory measurements relate to visual checks like color and odor.
- Understand the impact of chilling, packing, and transport temperatures on shelf life.
- Explore actual data charts and summaries drawn from real shipments to guide best practices.
Ideal for readers involved in poultry production, distribution, retail, or food safety, as well as anyone seeking a practical, science‑based view of how handling affects freshness.
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