Abstract
There are numerous ways of killing, plucking, and drawing poultry and wild fowl, but it is important to have an attractive carcass when the work is completed. The appearance and condition of dressed birds depend greatly on the care used in applying these dressing processes and in cooling the carcass.
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© 1955 Van Nostrand Reinhold Company
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Ashbrook, F.G. (1955). Dressing Poultry and Wild Fowl. In: Butchering, Processing and Preservation of Meat. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7898-3_11
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DOI: https://doi.org/10.1007/978-94-011-7898-3_11
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-20377-1
Online ISBN: 978-94-011-7898-3
eBook Packages: Springer Book Archive