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World's Poultry Science Journal Volume 8, 1952 - Issue 3
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Articles

“The Poultry Marketing Goal”

O. F. Johndrew Jr.Poultry Branch, Production and Marketing Administration, U.S. Dept. of Agriculture, Washington, D. C.
Pages 164-168 | Published online: 30 Aug 2019

  • Ready-to-cook poultry is dressed poultry from which the protruding pinfeathers, vestigial feathers, (hair or down), head, shanks, crop, oil gland, windpipe, esophagus, entrails, reproductive organs, and lungs have been removed and with or without the giblets. It can be whole or cut-up.
  • Poultry which has been slaughtered for human food with head, feet, and viscera intact and from which the blood and feathers have been removed.

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