Physiology of the “Stick” in the Dry Picking of Poultry

INTRODUCTION

Poultry is dressed for market by either the “scald pick” or “dry pick” method. Dry uicking is by far the better method wherever birds are to be held for even a few days. The advantages of dry picking are: first, the birds present a much better appearance than when scald-picked; second, it is the most sanitary method; third, and most important, the birds will keep much better than when scaled picked because the delicate cuticle that covers the skin and prevent the invasion of putrefactive bacteria is not injured by dry picking as it is by scalding. The disadvantage of dry picking that prevents its. universal use is that it is a slightly more expensive method than scald picking. The chief reason being that when scalding is practiced, the pin feathers which remain after the bird is rough picked may be rubbed off by the hand, while when dry . . .