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THE decomposition of eggs encountered in commercial handling is often due to the invasion of the eggs by spoilage-producing organisms. The organisms commonly enter the egg through the pores in the shell (Zorkendorfer, 1893; Stuart and McNally, 1943; and Almquist and Holst, 1931). It is probable that this process would be facilitated if there was moisture on the shell, particularly if the moisture was drawn into the shell pores. The shells of refrigerated eggs often become moist when they are exposed, even for relatively short periods of time, to room temperatures (72°–75°F.). The appearance of moisture on the egg shell under these conditions is often referred to as sweating. Haines and Moran (1940) presented evidence indicating that a sudden decrease in ambient temperature results in a contraction of shell egg contents. It is possible that a sudden decrease in ambient temperature of sweating eggs could result in moisture being . . .

THE principal financial return from a flock of turkeys is from the sale of the carcasses rather than the sale of market eggs. As a result the basis of selection of turkey breeders has been different from the methods employed with chickens. In the past the selection has been based almost entirely upon trueness to standard type and color as described by the American Standard of Perfection or else trueness to the market type preferred by the breeder. Both trueness to standard and to an ideal market type are important but will not be discussed in this paper. However, in addition to the above mentioned considerations, the successful turkey breeder should consider those factors which will give him poults at the lowest possible cost. In the final analysis the most ideal turkey breeder is that bird which will produce the largest number of healthy, vigorous poults bred to develop the . . .

INTRODUCTION IT HAS been shown by Birdseye (1933) that properly packaged, quick frozen poultry can be stored safely for at least a year at 0 to +5°F. Cook (1939a) showed that freezer burn was controlled at +7.5°F. with humidities of 98 to 100%. Cook also studied the usefulness of parchment, heavy waxed paper and aluminum foil for both scalded and unscalded carcasses stored at +7.5°F. and found that only aluminum foil kept them in satisfactory condition. Many more observations by Cook (1939b) and Cook and White (1939 and Cook and White (1940) showed that “storage flavor” of frozen poultry was associated with oxidation and hydrolysis of fats, that peroxide formation varied directly with storage temperature and indirectly with storage humidity, and that the peroxide formation resulted from surface drying or freezer burn which exposed more of the fact to the air. Organoleptic criteria for determining the effect of some processing factors on the quality …

THE percent of marketable carcass remaining after dressing and evisceration is a matter of concern to poultry producers and processors. The current widespread use of diethylstilbestrol in finishing market poultry has injected a new factor into the dressing loss situation. It has also aroused the interest of economists and housewives as to its effect on cooking losses. Vernon (1923) speculated the broilers and fowl would experience the heaviest cooking loss because broilers have a high water content and fowl are high in fat. Later Lowe and Vernon (1927) found that the smallest total cooking loss occurred with roasters, followed by fryers and broilers. They also found that excessively fat birds have a very high cooking loss. Evidence regarding factors controlling dressing loss of different market classes of poultry is still somewhat meager and incomplete. Jull and Maw (1923), Mitchell et al. (1926) and McNally and Spicknail (1949) reported that relationships …