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THE marketing of dressed whole chickens in product form is desirable because all the edible, low-priced parts such as backs, necks, and wings are marketed along with the more meaty, higher-priced parts. Heat processing whole carcasses in cans has provided a convenient means of marketing chickens. However, this product has been criticized in that it often has an overcooked appearance resulting from the long autoclaving times that are used to insure sterilization of the product. Very little information has been reported on processing procedures for canned whole chickens. A commercial memorandum (Anonymous) recommends retorting times at 240°F., of 80 and 95 minutes for carcasses in 404 × 700 and 412 × 704 cans, respectively. Also, Gilpin et al. (1952) conducted a thorough investigation on the effect pre-cooking treatments had on the quality of cut-up, home-canned chicken. Chicken packed raw generally scored as high or slightly higher after canning than…
Marion et al. (Tue,) studied this question.