South Bend news-times. (South Bend, Ind.) 1913-1938, 1919-11-15
STUDIES COLD
STORAGE METHOD
Department of Agriculture
Finds UndraWn Poultry
Keeps Better.
WASHINGTON ID G 10

Undrawn poultry. contrars TO the
general impression. keeps better in
cold storage and while passing
through trade channels than does
drawn poultry. say the specialists OF
the bureau OF chemist. United
states department Of agriculture
who have made extensive studies OF
The handling OF poultry LCom the
time Il is killed to the time t
reaches the consumer.
Careful observations or large
number Of shipment OF both drawn
and undrawn poultry, made under
commercial conditions, showed that
the undrawn poultry reached the
consumer with fewer bacteria and
with less ccemiyal change DO aompo-
clifton than the drawn poultry. The
shipments were accompanied by the
scientists from the time the poultry
was killed. while en- route or trains
and until placed in the cold-storage
warehouses. and after being taken
cut Of cold storage were followed
while being handled 10y the whole
salers. commission men and the re-
tail dealers Recording thermom-
eters accompanied the shipments
through their entire course and tho
varying temperatures to which the
shipments were subjected were rec
orded
Drawn Poultry Spoiled
Samples We're taken from the
shipments at the time tho poultry
was killed. at the time 10 entered
cold storage. at intervals while i'm
storage. at the time they reached
the commission men, again when
the shipments reached the retailers.
and finally when sold TO the ulti-
mate consumer archaeological ex-
animation and chemical analyses
were made of all the samples taken
at the various stages Changes as
they developed were noted and
studied. Comparisons were made of
the samples taken from the undrawn
poultry with samples taken from
the drawn poultry. 1t was found
that ARCHAEOLOGICAL and chemical in
dications OF deterioration developed
AlutA IuALrAEA Al AAAN III ~ 10 NfOtAlAl
and as the shipments progressed
through the various steps OF com
mercial handling. the difference I'm
the signs OF deterioration became
more marked. BY the time the ship
ments reached the consumer. much
of the drawn poultry was unfit for
food.
Much Contamination.
The experiments revealed that
the drawing OF poultry as pracdced
commercially always resulted i'm the
bird becoming contaminated with
bacteria which caused spoilagc
These bacteria multiply rapidly. and
while their growth IS checked 10y
cold storage il is not entirely stop
ped II IL were practicable TO draw
poultry with the same precautions
TO avoid contamination that sur
geOn uses in performing an opera
tion-that H. with the use of sterile
Instruments and rubber gloves and
under scientific sanitary conditions
30 that there would be no bacteria
contamination i'm the process of
drawing-the drawn poultry would
he preferable 20 the undrawn How
ever, il IS not praCtiCa bic under or
binary commercial conditions Co
prevent some bacterial coutauiua-
ton in the drawing OF poultry. To
produce this result a trained haoter-
iologist and highly skilled worEmeu
would be required in every poultry
killing establishment. The cost of
such a process would be prohibitive.
IL IS the opinion OF the specialists.
therefore that under usual CONNER
ciaI conditions undrawn poultry
viii keep much better than drawn
poultry The experiments Gpou
which this conclusion is based were
conducted several years ago. but
continued observation OF thousands
Of shipments OF poultry under ordi-
nary comm ercial conditions since
then has served only 20 strengthen
the opinion Of the specialists who
made the original experiments