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The art of air chiljing

机译:空气七彩的艺术

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IT was 125 years ago when Howard H. Bell first started breeding and shipping squabs by train from his farm outside of Camden, New Jersey, to butcher shops throughout New York City. It wasn't long before he joined forces with fellow poultryman Carlton Evans to market chickens and other poultry. Soon after, Bell & Evans fast earned a strong reputation in the poultry business. Scott Sechler has served as owner of the company for the past 35 years, and takes pride in Bell & Evans being America's oldest branded chicken company with an established reputation as the best in the market. During his time running the Fredericksburg, Pennsylvainia-based company, he's introduced "all natural" chicken to the market and also championed the production method of air chilling vs. immersion chilling.
机译:它是在125年前,当时霍华德·H·贝尔(Howard H. Bell)首次开始通过火车从他位于新泽西州卡姆登市郊的农场开始繁殖和运输南瓜,然后运往纽约市的肉店。不久之后,他与家禽饲养者卡尔顿·埃文斯(Carlton Evans)联手销售鸡肉和其他家禽。此后不久,Bell&Evans快速在家禽行业赢得了良好的声誉。斯科特·塞克勒(Scott Sechler)担任公司老板已有35年,对以美国历史最悠久的鸡肉品牌公司贝&埃文斯(Bell&Evans)感到自豪。在经营总部位于宾夕法尼亚州弗雷德里克斯堡的公司期间,他向市场推出了“全天然”鸡肉,并倡导了空气冷冻与浸入式冷冻的生产方法。

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  • 来源
    《Meat & poultry》 |2019年第8期|58-6062|共4页
  • 作者

    KEITH LORIA;

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  • 正文语种 eng
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  • 入库时间 2022-08-18 04:30:59

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