In the way of introduction to those who have never heard of me or of my new methods, it is perhaps advisable that I should say something about myself. I was born a poultryman ; my father before me bred fancy stock all his life and from a small boy I gathered eggs, took charge of the poultry, exhibited them at the country fairs and had birds of my…

Many families can chicken, beef, and other home-produced meats to help spread the supply through the year.

With canned meat on the shelf, you'll quickly have a savory stew, meat pie, or many another good dish . . . timesavers for busy days.

Directions given here tell how to can meat safely and so as to hold food value and flavor.

The breeding of domestic poultry has reached a point in this country where the most down-to- date methods must be applied if the results sought for are to be attained. Every year there are thousands of new recruits added to the rank of poultry enthusiasts. They come from all walks of life and are interested alike in making a success of their…

SELECT BY GRADE (QUALITY)
The highest quality is U.S. Grade A.

Grade A birds are
• fully fleshed and meaty
• well finished
• attractive in appearance

Grade B birds may be:
• less attractive in finish and appearance.
• slightly lacking in meatiness

Grade B is seldom printed on poultry labels. U.S. grades apply to five kinds of…

MORE POULTRY NEEDED

BE A PRODUCER

1 — KEEP BETTER POULTRY:
Standard-bred poultry increases production and improves the quality.

2 — SELECT VIGOROUS BREEDERS:
Healthy, vigorous breeders produce strong chicks.

3 — HATCH THE CHICKS EARLY:
Early hatched pullets produce fall and winter eggs.

4 — PRESERVE EGGS FOR HOME USE:…

Flavorful poultry has long been a bargain in good eating. Now it is even more popular because it is available in convenient sizes—chilled or frozen—the year around.

And for meals in a hurry, there's a variety of prepared convenience foods containing poultry.

The mild flavor of chicken combines well with other ingredients and lends itself to…

A quarter of a century ago, 1927, saw the small beginning of the present official grading and inspection programs for poultry. From that date on, the U. S. Department of Agriculture has considered the needs and problems of poultry producers and handlers, as well as the interests of consumers, in its work on poultry grading and inspection.

The…

Poultry has for many centuries supplied a large proportion of the food of civilized man, and in almost every country of the world the poultry industry is an important branch of agriculture. According to the returns of the census for 1900, the total number of chickens, including guinea fowls, on farms in the United States was 233,598,085; the total…

Broiler production in the United States is coordinated almost entirely through systems of production contracts, in which a grower’s compensation is based, in part, on how the grower’s performance compares with that of other growers. The industry is undergoing a gradual structural change as production shifts to larger broiler enterprises that…

This study provides a comprehensive view of the organization, management, and financial performance of U.S. broiler farms. Using data from USDA's Agricultural Resource Management Study (ARMS, formerly known as the Farm Costs and Returns Survey), we examine farm size, financial structure, household income, management practices, and spousal…

The experience of poultry-raisers is multifarious. No one person's knowledge covers the whole range of experiences. The present volume is intended to supply a want in poultry literature which can only be compassed by the comparison of the views of many. The results have in some cases been previously chronicled; in others they are now presented for…

It is customary, in writing a book, to have a preface, and that is the only excuse I have for giving one. I have written this work for the purpose of assisting the novice who has taken on the "hen fever," and would like practical advice with the enthusiasm left off. If I succeed in my mission I am satisfied. I oppose gigantic ventures, as I see no…

What the Poultry Industry in Massachusetts and New Hampshire Offers to Men and Women of Energy and Ability

The hen deserves a better chance in Northern New England. It may be a cantankerous creature and it is insistent on following its own ways and methods, but rightfully controlled and carefully manipulated, it offers splendid profit-making…

This book is to be compiled in dead earnest. Poultry keeping may be a fad with a limited few, but in a vast majority of cases it is a serious matter, a question of bread and butter, of a livelihood, and any book written or compiled on the subject of Success with Poultry should view the poultry business in this light. We shall not put into this book…

Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been published addressing ways to optimize the textural characteristics of broiler breast meat. Changes in…

The dielectric properties, consisting of the dielectric constant (ε’) and loss factor (ε’’), were measured with an open-ended coaxial-line probe and impedance analyzer for uncooked broiler breast muscle pectoralis major and pectoralis minor, deboned at 2- and 24-h postmortem, over the frequency range from 10 to 1,800 MHz at temperatures ranging…

Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h…

The objective of this study was to evaluate the effect of a dry air-chilling (AC) method on sensory texture and flavor descriptive profiles of broiler pectoralis major (fillet) and pectoralis minor (tender). The profiles of the muscles immersion-chilled and deboned at the same postmortem time and the profiles of the muscles hot-boned (or no chill)…

Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIE L* values. In each trial, 20 light, 20 dark, and 30 random fillets (42-d-old birds and deboned at 6 to 8 h postmortem) were obtained from a commercial processing plant. On return to the…

A systematic review was conducted to evaluate the change in prevalence of Campylobacter on chicken carcasses during processing. A structured literature search of 8 electronic databases using the key words for "Campylobacter," "chicken," and "processing" identified 1,734 unique citations. Abstracts were screened for relevance by 2 independent…