Show pre cooling table fowl particularly important the pre cooling and proper handling of poultry killed on the farm or at a packing plant is particularly important because the bloom will be quickly lost if the birds are not pre cooled without delay and also handled properly asserts a writer in the montreal herald most of the farm poultry is killed in the fall when cool temperatures prevail if proper care is then observed in assembling and packing the birds they can be placed on the market in the best of condition wherever poultry is handled the temperature of the pre cooling room should be checked frequently with a reliable thermometer A temperature of 32 degrees fahrenheit is the best for pre cooling and handling dressed poultry fresh poultry can be handled satisfactorily in a temperature a few degrees higher than 32 but never higher than 40 nor less than 32 if less than 32 the birds will freeze every effort should be made to pack the birds quickly and if intended for cold storage they should be frozen without delay if they are intended for immediate consumption or for sale as fresh birds they should be held at a temperature pera ture of 32 degrees some of the chief essentials in handling dressed poultry are see that all birds are bled and plucked properly and that the feet and the mouth are washed clean birds should be hung up by both feet and allowed to pre cool for twenty four hours the temperatures should be checked frequently with a thermometer in transporting poultry to assembling sem bling or selling points it should be held at the temperature at which it was pre cooled |