How to Kill And Bleed Market Poultry
How to Kill And Bleed Market Poultry
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In our eReader you can find the full English version of the book. Read How to Kill And Bleed Market Poultry Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book How to Kill And Bleed Market Poultry
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As has already been observed in this dis- cussion, the heavy slashing inside the bird's mouth is not only fre- quently futile so far as cutting the veins goes, but is really harmful in that it makes a pathway for the entrance of bacteria and the con- sequent hastening of the bird's decomposition. The operation calls for accuracy rather than for strength, and therefore it is desirable that the knife should have a smaller handle, which can not be gripped so hard. The blade of the knife should be ...about 2 inches long and FIG. 3. Correct grasp of head at angle of jaw and position of small knife when cutting vein.
one-fourth of an inch wide and of a heavy piece of steel, so that it will not bend. It is advisable, therefore, to have the back of the blade about one-sixteenth of an inch thick. It should be made of good hard steel and ground to a sharp point with a straight cutting edge, the slope for the point being taken from the back rather than from the edge. The working space in the back part of the mouth of the chicken where the blood vessels lie is very small.
What to read after How to Kill And Bleed Market Poultry?
You can find similar books in the "Read Also" column, or choose other free books by Mary Engle Pennington to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
As has already been observed in this dis- cussion, the heavy slashing inside the bird's mouth is not only fre- quently futile so far as cutting the veins goes, but is really harmful in that it makes a pathway for the entrance of bacteria and the con- sequent hastening of the bird's decomposition. The operation calls for accuracy rather than for strength, and therefore it is desirable that the knife should have a smaller handle, which can not be gripped so hard. The blade of the knife should be ...about 2 inches long and FIG. 3. Correct grasp of head at angle of jaw and position of small knife when cutting vein.
one-fourth of an inch wide and of a heavy piece of steel, so that it will not bend. It is advisable, therefore, to have the back of the blade about one-sixteenth of an inch thick. It should be made of good hard steel and ground to a sharp point with a straight cutting edge, the slope for the point being taken from the back rather than from the edge. The working space in the back part of the mouth of the chicken where the blood vessels lie is very small.
What to read after How to Kill And Bleed Market Poultry?
You can find similar books in the "Read Also" column, or choose other free books by Mary Engle Pennington to read onlineMoreLess
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