Abstract: A method of reducing pathogenic bacteria in the neck of poultry is provided. The method includes opening up a neck of a poultry (20) and rupturing cervical air sacs (12). The exposed, ruptured cervical air sacs are treated with an antibacterial agent, thereby reducing pathogenic bacteria.

Abstract: The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood is withdrawn from the meat. The meat is then injected with a brine solution, tumbled, and further processed.

Abstract: A golf-swing training device includes an elongated cylindrical member which has a first end, an open second end, and a tubular channel that extends between the first end and the open second end. A stretchable member which has a first end and a second end extends through the channel and has a pre-determined length such that the second end of the stretchable member is positioned proximate the open second end of the cylindrical member. A securing mechanism fixedly secures the first end of the stretchable member to the cylindrical member proximate the first end of the cylindrical member. The device also includes a weight that is coupled to the second end of the stretchable member by a coupling mechanism. The weight can be either a ball or a golf-club head. When the device is swung like a golf club, the motion of the weight provides feedback as to whether or not the device was accelerated properly during the swinging action.