|
Much of the poultry exposed for sale on the market, especially in the
smaller centres, is unsightly as well as poor in quality. The
best-fatted bird is easily spoiled by improper killing. Torn skin and
bruises partially account for poor condition, but the responsibility for most of it lies with the incomplete removal of blood. The clear, bright color of flesh which the consumer demands, and which every careful poultry dresser tries to obtain, is secured when the bird has been properly bled. Well - bred chickens not only look better but will keep longer.
Evidences of poor bleeding are many. Dark flesh, red dots where
feathers are pulled, small veins near the wings, larger deep red or
purple veins in the neck, and discoloured areas on the neck and body,
all show the presence of blood and indicate that the bird was poorly
cut in the attempt to draw blood, or that the free flow of the blood
was arrested by holding the hand too tightly on the neck, instead of
on the jaws, when cutting.
The remedies for these defects are complete bleeding, clean picking,
thorough cooling, and careful handling.
All birds except those of the poorest quality, should be dry picked,
for a scalded bird will rarely sell for what it is really worth
Dry picking is not difficult. In fact, it is the quicker, cleaner and
easier way, provided the killer realizes that bleeding, although most
important, is not the entire operation. It is true that a properly cut
bird will soon bleed to death, but that is not a humane way of killing
and the feathers are bound to pull hard. A thrust of the knife to the brain renders the bird unconscious and destroys that portion of the brain which contracts the muscles and tightens the feathers. This emphasizes two distinct operations: cutting, to cause bleeding; sticking, to cause immediate death.
|
