Poultry Management - A Reference Manual
by Forest Muir
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