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United States Department of Agriculture

Agricultural Research Service

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Image Number D1023-1

After chicken carcasses have been immersion chilled or air chilled, food technologist Doug Smith removes broiler breast fillets while food technologist Julie Northcutt measures and weighs the fillets before they are processed with traditional marination and cooking techniques.


Photo by Stephen Ausmus.

640 pixels wide: (d1023-1.jpg)

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Last Modified: 3/14/2017
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