Poultry for the Table as Influenced by Market class and grade

The differences in the shrinkage in dressing and drawing of poultry have been determined by M. A. Jull and W. A. Maw1. The U. S. Department of Agriculture2 and many experiment stations, also, have some complete data on dressing shrinkage of different classes of poultry. These data are concerned with specific problems of market poultry as they apply to the producers only. The percentage shrinkage in cooking and the cost of cooked edible meat per pound or serving has been determined in many food laboratories.3 Some of these results have not been reported or the figures were obtained for only one or a small number of birds. Probably the first effort to obtain the dressing and cooking shrinkage on the same birds, thus combining the producers and consumers problems was made by W. M. Vernon.4 He reported the differences in dressing, drawing and cooking for fryers, roasters and hens. His . . .