12 COMPARATIVE RATE OF DECOMPOSITION IN MARKET POULTRY. 



graphic charting (fig. 3) of the increase on the same scale as was used 

 for the packing-house sample, or even that of the wholesaler, is impos- 

 sible. The figures showing the average number of bacteria per gram 



FIG. 3. Increase in bacteria In wall of abdominal cavity, comparing four methods of dressing (for 1 gram 



of flesh, average data). 



of flesh from the body wall are given in Table III, the analytical aver- 

 age data on which the three graphic charts are based being here 

 inserted for reference. 



TABLE I. Changes, during marketing, in the acidity of the fat, comparing different 



methods of dressing. 



[Percentage of free acid; average for 11 shipments.] 



