Home Processing of Poultry

Melvin L. Hamre

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Table of Contents

Introduction


Selecting Birds for Slaughter


Processing Facilities and Equipment


Killing and Dressing


Evisceration


Chilling and Packing


Splitting Broilers or Fryers


Cutting Up Whole Carcasses




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Melvin L. Hamre
former Extension Animal Scientist
Department of Animal Science
Reviewed by Sally Noll
professor
Department of Animal Science
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