| Show MOST DESIRABLE POULTRY FLAVOR much depends on distribution of both flesh and masses of fat over carcass FLESH OF FEMALE E IS amer exorcist Exer cist toughens fibers and connect tissues and lessens amount of fat do not feed fowls onions or garlic pared by tile the united stales department 0 of agriculture desirable quality in ill the flesh of poultry Int prided for table use depends on OD tile the alai isnor or of the flesh ilc sli on the on the I 1 he amount of flesh in proportion to tile the weight eight of the bird and on the distribution of both the hie flesh and the larger masses of fat oer ncr the carcass other things being equal the flesh of the females usually Is milder than that of the males say home economic specialists of the llie united states department of agriculture if lapon izing n takes makes the flavor of cocks more delicate tends to prod produce tice finer end and less tough muscle fibers and increases the size of the masses of meat local especially in the llie breast effects of age on flavor A age g ge tends to increase flavor at first advantageously but L later ater usually dis alost very young birds liae hine a flavor too mild to be satisfactory is for st eing or fricassee but bul male make splendid eating caling as broilers or fryers tile delicacy of flavor usually Is lust it ill decidedly old birds As 5 ibe abe bud blid grows coxs older the proportion af flesh to bone usually increases at least up to 0 o the period of full maturity ofin the large masses of flesh found on such birds cau call be utilized more satisfactorily than the smal smaller ler ones found on loung and scrawny th t lehens exercise affects the flavor lind and texture of poultry flesh as in any kind of meat it toughens the fibers and the ibe connect he tissues find and lessens the amount of fat it may also affect the of flesh on oil tile the carcass increasing the lie naturally stron strong borgh muscles rather than the less used tender ones in some birds notably chickens the exercise can be controlled troll ed almost any poul poultry ty li however oever ran can safely be penned for a few days before killing tile difference between the flesh of it a plump chicken and of a lean can one of f si similar nillar kind and age Is due principal baily to the lie fat present the skill of the from tile consumers Z Capan izing makes the flavor of cocks vert delicate and increases the size of the masses of meat especially liri in the breast lies not only in producing the desirable amount of fat at the feast llense expense for food and care but bul 1 also iso in getting the tat fat well distributed through the flesh rather than merely lin fai masses mases within the carcass or under the skin such large masses have tithe alue for table purposes and unless they are carefully saved and used tor im cooking they are practically wast ea tl when the amount of flesh Is in based by the tat fat beti between een the hie fibers the aie proportion of edible material ma aerial Is and the larger masses of make better portions in serving thil tb of tile the flesh Is also improved F oved an aerian tance of special feeding CLIck ims fattened on a mash of rafn and milk acquire a delicate lavor flavor special feeding often imparts a wry aery desirable flavor this is found to canvasback tanvas back ducks for example which are considered at their best they have fed on wild celery C aaers and cacs buuts sometimes ahei ar to give turkey flesh a special fla cor birds intended for table use not he be allowed to eat cat onions or arad earne habitually because the compounds in these plants liess over into the flesh and give it a taste ate objectionable to most persons |
