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What else can I help you with?
What is slaughter weight and non carcass components?
Slaughter poultry Carcass yield
How do you prepare and check the cavity of poultry?
To prepare and check the cavity, lay the poultry down with the breasts upward. Remove the giblets and kidneys if they are not already removed and trim any excess fat.
What was the average weekly poultry slaughter by Tyson Foods in 1994?
twenty six million five hundred thousand
What states has the most chicken slaughter?
Iowa, Georgia, and Alabama are some of the top states in the United States for chicken slaughter. These states have a high concentration of poultry farms and processing facilities, leading to a large number of chickens being slaughtered.
Where can one find more information about poultry online?
Poultry information can be found at the FDA's website about poultry and correct cooking times and different ways to prepare it. Generic information about the individual birds can be found at Wikipedia or an encyclopedia.
What has the author H E Upton written?
H. E. Upton has written: 'Keeping poultry free from lice' -- subject(s): Poultry, Lice, Parasites 'Poultry house construction' -- subject(s): Poultry, Volailles, Designs and plans, Logement, Housing, Dessins et plans 'Poultry culling' -- subject(s): Poultry, Slaughtering and slaughter-houses, Selection 'Poultry rations and their practical application' -- subject(s): Poultry, Feeding and feeds 'Line cuts of poultry-houses' -- subject(s): Poultry, Housing, Designs and plans 'Poultry house construction' -- subject(s): Poultry, Volailles, Designs and plans, Logement, Housing, Dessins et plans
As you prepare to treat him for shock you realize the most important step is to?
Control any bleeding
What food does campylobacter grow in?
Campylobacter jejuni is most often associated with poultry. It grows in the guts of living chickens and is transfered to the outside of the meat during the slaughter and de-feathering process. It has also been found in milk which has been contaminated by birds drinking.
How do you be a good butcher?
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or do a combination of these three tasks. They may prepare standard cuts of meat, poulty, fish and shellfish for sale in retail or wholesale markets, in supermarkets, grocery stores, butcher shops, fish markets, or may be self employed.
What is the tolerance level of the mycotoxin Zearalenone in cattle feed?
There is no established tolerance limit for Zearalenone, but because it is produced by a fusarium, I would say the limits should be similar to vomitoxin (also produced by a fusarium. Acceptable vomitoxin levels in the corn ranges from 5-100ppm depending on species. Just to give an idea, acceptable levels in the corn are 20ppm for swine, 30ppm for breeding cattle/poultry, 60ppm for slaughter cattle, and 100ppm for slaughter poultry. For accepted level in finished feed product, cut those numbers in half.
An Airman has been injured in a accident As you prepare to treat him for shock you realize the most important step is to?
control any bleeding
Why is elastin a factor in meat and poultry peparation?
Elastin is a connective tissue, a binding fiber, that gives muscles their strength to attach other tissues. Large amounts of elastin makes meat from beef, pork, and chicken tough. The shorter you cook meat and poultry, the softer the elastin fibers are, but at the same time, under-cooking meat and poultry is a safety hazard. That's why it is so difficult to prepare meat and poultry so that is is flavorful and soft, and not tough and dry.
