Library
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Summary
One of the biggest hurdles for small poultry processors is the slaughter and processing of the birds. This presentation discusses the processing method from stunning and slaughter, defeathering, cutting and evisceration, preparing the carcass and packaging the carcass.
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Details
Organization
University of Arkansas Center of Excellence for Poultry Science Publisher
University of Arkansas Published
2012 Material Type
Presentation -
Filed Under
