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Effect of surface treatment in the preservation of. frozen poultry

, : Effect of surface treatment in the preservation of. frozen poultry. Poultry Sci, 28: 929-930

Dressed eviscerated poultry were coated by dipping in a 7 1/2 per cent. solution of polyvinyl alcohol in 40 per cent, ethanol. It is essential that the carcase should be at the temperature at which it is to be stored. When stored at - 2 degrees F. treated carcases dried less than untreated.


DOI: 10.3382/ps.0280929

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