Re: [CH] cans, chickens, calibrations

Dave Sacerdote (davesas@ntplx.net)
Mon, 15 Feb 1999 17:04:25 -0500 (EST)

>As for feeding chickens:  Not long ago I heard a news story about a plan to
>feed tumeric to chickens, to improve the color of the meat.  The reporter
>kept asking whether this made the meat taste like curry - arrgh!  got to
>sit that person down and explain that curry flavor does not come from
>tumeric.  Still, I often see some _really_ yellow chicken meat, and I
>wonder.

'Strooth that Perdue feeds their birds some sort of natural yellow coloring
in the feed - I was under the impression that it was derived from marigolds,
but I don't remember where that bit of info came from, so treat it as rumor.

The yellow tends to concentrate in fatty tissue in broilers (skin mostly,
not so much in meat).
===
Dave Sacerdote
davesas@ntplx.net
Resist or Serve.
"I am so mighty, I do not have to kill you all."  -- Flaming Carrot
Visit Dave's New England Almanac at http://www.ntplx.net/~davesas/