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Thread: Poultry Management - A Reference Manual

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    Poultry Management - A Reference Manual
    by Forest Muir




    Pages: 44
    Publisher: --
    Edition: 1983
    Language: English
    ISBN: --

    Description

    Poultry is processed primarily to convert the birds’ muscles into meat, to remove the unwanted components of the bird (blood, feathers, viscera, feet and head), and to keep microbiological contamination at a minimum.

    The ultimate quality of the final product depends not only on the condition of the birds when they arrive at the plant but also on how the bird is handled during processing.

    Completes in all aspects of poultry management
    Last edited by Motoko; 12th June 2013 at 11:05 PM. Reason: ADD INFO, IMAGE, DESCRIPTION.
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    Poultry Management - A Reference Manual
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