Studies of Poultry From the Farm to the Consumer (Classic Reprint)

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Excerpt from Studies of Poultry From the Farm to the ConsumerThe fact that the changes undergone by poultry at temperatures below freezing are of a different character from those undergone at ordinary temperatures, as indicated by appearance, ¿avor, odor, etc., has led to the assumption on the part of the industry that changes in composition do not occur. The fact, too, that the changes are so subtle that the best scientific methods obtainable at present are only just beginning to detect them, together with the further fact that, for the most part, the investigations have up to this time not gone far enough to elucidate the means by which the changes noted are brought about, renders the problem from both the scientific and the technical viewpoint one of great difficulty as well as interest.The general public agitation in the United States in recent years concerning cold-stored foods, in the sense of foods kept in a frozen condition for long periods, has been productive of more scientific experimentation and closer technical observation of such products than has been accorded to ¿esh foods kept at or a few degrees above the freezing point, yet the quality of perishable stuffs of all kinds so kept would demand that this phase of refrigeration be studied quite as thoroughly, if not more thoroughly, than the former.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.