Skip to main content
ARS Home » Office of Communications » Images » Photos » Apr08 » d1023-1


Download a high-resolution (300dpi) digital image here

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)




Please visit our Image Gallery