Studies of Poultry from the Farm to the Consumer PDF ePub eBook

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Studies of Poultry from the Farm to the Consumer free pdf Excerpt from Studies of Poultry From the Farm to the Consumer Until quite recently the study of the effect, of long continued low temperatures on poultry and eggs was conducted by those connected with the industry, and for industrial ends. Advances in the quality of the product were made, but the methods of obtaining them were known only to the individual or the firm experimenting, and then, except where mechanical engineering was concerned, they were purely empirical. Because the underlying principles of refrigeration, as shown by chemical, bacteriological, and histological studies of flesh, have been unknown, it has been impossible for the industry to explain and remedy the varying quality of the stored products, which, though entering the freezer in apparently uniform condition, differ in quality after a given period of time. The 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, flavor, 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 flesh 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 Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This 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.

About M E Pennington

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Details Book

Author : M E Pennington
Publisher : Forgotten Books
Data Published : 27 September 2015
ISBN : 133228342X
EAN : 9781332283422
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 48 pages
Age + : 15 years
Language : English
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