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Before dressed poultry is packed for shipment, the carcass must be freed of animal heat; otherwise it quickly spoils. If a refrigerator is available only the heads and feet of dry-picked birds should be wiped clean and the body, still dry, placed in the refrigerator. Without a refrigerator it is usually necessary to use an ice bath, but the water should be barely cool when the birds are first put into it. The ordinary temperature of well water is suitable. After an hour or so a piece of ice may be added and the birds kept submerged until thoroughly cool.
In the large poultry plants and in the big packing establishments a special refrigerator room is provided for chilling the fowls before packing. The birds are hung on a rack specially made for the purpose, which is moved about on small wheels. Instead of this rack by which the fowls are cooled full length, others use a shaping rack, on which the birds are shaped with the legs close to the body.
The method of shaping to be used should be decided by market preferences. If this is not known when the first shipment is made, use the best method you know and ask your customers to express their preference, if they have any.
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