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Broiler processing inspection

poultererpoulterer Junior Member
edited May 2011 in Producers and Vets
Two questions: I raise broiler chickens & slaughter them myself -1) how do I learn to inspect a chicken carcass for disease?
I just slaughtered a batch & 3 of them had a yellow fluid in the body cavity - about 8 oz. - no odor - 2) are these fit for consumption?
Thanks for any information!

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