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FleshingThe thickness of the muscling covering over the back, breast, drumstick, and thigh of a chicken carcass. Considered in poultry grading.
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FleshingRemoval of the fatty layer usually by fleshing machine that helps with the penetration of chemicals into the skin in subsequent process stages. Can be done when the hide is in the green state or fater [..]
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FleshingThe process of removing the excess flesh and fat from a skin or hide.
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Fleshing
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