Preparing poultry for market
{"Image DocumentName": "Preparing poultry for market", "Image ImageDescription": "Birds are killed by cutting the jugular vein. Dip in hot water(52-54\u00b0C loosens feathers without damaging the cuticle of the skin. Feathers are removed using machine. Evisceration-abdominal cavity is slit &entails removed. Head, feet &oil gland are removed. Bird is chilled-to prevent bacterial growth. Tenderness of the meat depends on the way meat is cooled-prompt cooling in ice water-meat is tender; slow cooling in air\u2013meat is tough (pH of meat is low 6.3 due to accumulation of lactic acid)", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}