Abstract
THE large scale production of the many types of turkey products from whole carcasses has focused attention on the number of servings obtained per pound of turkey purchased. Since the amount of turkey used for this purpose is measured in tons, sizable economic differences may result from factors which have gone unrecognized.McCartney (1952) reported that the meat yield from Broad Breasted Bronze (BBB) was greater than that of the Beltsville Small White (SW). Orr et al. (1956) found that dressed weight yields were significantly higher for BBB than for a Medium White (MW) and the BSW, and the MW gave a significantly higher yield than the BSW. Mortenson (1960) indicated the yield for a BBB exceeded a Broad Breasted White (BBW) by less than one percent. Additional data indicating differences between turkey strains were reported by Carlson et al. (1962).The purpose of this paper is to report that .
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
