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IT IS of interest to the producer and distributor of poultry meat, as well as the consumer, to know as much as possible of the composition of this product and how it may be affected by various factors. Information on the relation of dressed and drawn weights to live weighty and the percentage of the edible portions in the dressed carcass is of value. In addition, a knowledge of the chemical composition of the edible portions is important as an indication of the value of poultry as food. A number of reports have been published on the physical and chemical composition of chickens and the manner in which the composition is affected by different factors. However, relatively little information is to be found in the literature in regard to the composition of turkeys. Marsden (1937, 1940) has reported on the dressed and drawn percentages and on the percentage of various . . .
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Harshaw et al. (1940) studied this question.
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