Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 90

—Other fresh meats, in addition to beef and pork, are canned in a fresh state. In the case of poultry the fowls are dressed and drawn and the whole carcass boiled until the meat is sufficiently cooked to facilitate the separation from the bones. The bones are then removed and the meat is canned and sterilized by practically the same method as practiced with canned beef. Game and wild fowl meats are also subjected to the same process of canning as the domesticated chickens, geese, ducks, turkeys, etc. In general it may be said that there are no differences in the processes employed, but the important question to the consumer is the character of the raw materials used, the sanitary conditions which attended their preparation, and their freedom from admixtures of other meats cheaper in price and of different dietetic values.