PREPARING POULTRY PRODUCTS 



465 



tobe discriminated against. The soaked skin, like tlie scalded 

 skin, gives entrance to injurious bacteria. Deterioration in 

 taste and appearance soon follows. 



The matter of precooling both dressed poultry and eggs 

 before shipment by parcels post to city customers should be 

 carefully looked after. If a refrigerator is not available, the 

 products should be hung down the well in an open bucket, 

 unwrapped, until thoroughly- cool. If well cooled before 



Fig. 222 



Poultry cooling rack holding 180 birds 

 Chemistry.) 



(Courtesy of Bureau of 



wra])ping, the\' will arrive at their destination in much Ijcttcr 

 condition. This matter has not received the emphasis it 

 should. 



Faults in Dressed Birds. — At the central packing plants, 

 birds are discriminated against for the following reasons. 

 When the producer markets his own products he can elimi- 

 nate each of these defects: 



1. The birds are not properly finished. If two birds both 

 weigh 4 lbs., but one is plump, well filled, and thick-fleshed, 

 30 



