CONTENTS. 



Page- 



Scope and plan of the investigation 5 



Conditions of the experiment 6 



Methods of dressing 6 



Chilling, packing, and transportation 7 



Handling by wholesaler and retailer 8 



Graphic presentation of average results 8 



Graphics of three individual shipments 13 



Shipment No. 1027 13 



Shipment No. 1010 14 



Shipment No. 1029 16 



Summary 17 



Appendix 17 



Dressing, shipping, and marketing history of drawn and undrawn chickens 



(table) 18 



Bacterial content of wall of abdominal cavity of drawn and undrawn 



fowls (table) 20 



Number of times coli-like organisms were found in the skin and in the 



walls of the abdominal cavity in 10 shipments of dressed fowls (table). . 20 



Comment 21 



ILLUSTRATIONS. 



Page. 

 FIG. 1. Changes in acidity of body fat, comparing four methods of dressing 



(average data) 9 



2. Changes in ammoniacal nitrogen in the flesh, comparing four methods of 



dressing (average data) 9 



3. Increase in bacteria in wall of abdominal cavity, comparing four 



methods of dressing (for 1 gram of flesh, average data) 12 



4. Changes in a single shipment (No. 1027), showing data for acidity and 



ammoniacal nitrogen 14 



5. Changes in a single shipment (No. 1010), showing data for acidity and 



ammoniacal nitrogen 15 



6. Changes in a single shipment (No. 1029), showing data for acidity and 



ammoniacal nitrogen 16 



3 



