Storage and spoilage of uneviscerated and 'oven ready' poultry and game birds
1979
Barnes, Ella M.
Although most meat animals are eviscerated at slaughter, in Great Britain game birds and poultry have traditionally been hung, uneviscerated, in cool, well-ventilated areas, to enhance the game flavor and increase tenderness. Today's demand for convenience foods, combined with the greater availability of refrigerated storage facilities, has led to most turkeys and chickens being sold in oven-ready, gutted form. In order to prevent spoilage by bacteria present in and on the bird, game birds should be rapidly cooled to ambient air temperatures, kept dry, and hung at 10 degrees C. Storage temperatures for eviscerated turkeys and chickens should be 0 degrees C or below; this temperature retards spoilage and extends shelf life.
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