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uneviscerated

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uneviscerated
a term used to describe poultry and small game which are sold or hung without having the viscera removed, e.g. New York dressed poultry. The movement of bacteria and enzymes from the gut aids in the tenderizing of the meat and adds a new dimension to the flavor. Not suited to tropical climates nor uneducated palates.


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Botulism from traditional recipes of uneviscerated fish is well documented in such preparations as Egyptian fasikh (17) and East-European kapchunka (18).
 
 
 
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