Abstract
AT PRESENT, the majority of fresh eviscerated poultry on the market is shipped from the processor to the retailer packed in ice. The ice-pack does an acceptable job in maintaining the quality of the carcass, but has some distinct disadvantages. For this reason, consideration has been given to the use of a dry-pack condition for transportation or storage of fresh poultry. However, limited information is available on maintaining of carcass quality with the dry-pack method using processing and marketing procedures in Canada.LITERATURE REVIEWThe necessity of merchandising a high quality fresh fryer has been demonstrated by Brant et al. (1965). They found freshness, plumpness and skin colour rated highly as quality factors. Carcass quality was maintained by keeping the carcasses cool and moist during shipment and storage.Baker (1957) found no important differences in the bacterial counts of dry-packed and ice-packed broiler halves, either with or without chlortetracycline (CTC)…
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