Poultry Circulated

Poultry assignment
• Poultry meat refers to all edible portions of any

domesticated avian species
• Poultry meat has gained popularity world widely because
of its juiciness ,tasty flavor . It is also an ample source of
protein and other nutrients like vitamin like: thiamine B1
and riboflavin B2.
Poultry birds used for meat
This birds include:
1.chicken
2.Japanese quail
3.geese
4.duck
5.guinea fowl
6.pegions
7.turkeys
https://www.chickencheck.in/faq/how-chickens-
slaughtered-processed/
Chicken meat and duck
supply-live birds
unloading
stunning (electrical, gas)

1. Live birds/unloading
bleeding
Ensure that they are not over crowded.
scalding (water, steam)
de-feathering
Better transport when weather is cooler preferably at night.
electrical stimulation
oil gland & feet removal Often birds are weighed after unloading. Usually in bulk – not
line transfer/hanging
evisceration one at a time weighing container and crates empty than with
inspection
giblet harvesting
birds.
washing/rinsing
Weight decrease of 3 – 4% is allowed, if more it is an indication
chilling
weighing & grading

of illness, poor handling, etc. Birds should arrive at
portioning & packaging
slaughterhouse at least 1 hr before the slaughtering.

2. Stunning
 (electrical current, gas (CO2)- not favored because it can kill the bird and
this is not the aim & mechanical - piercing of the cerebellum of the brain
through either the eyes or roof of the mouth)
 Originally done to immobilize animals for easier and safer handling
 Relaxes the muscles holding the feathers.
 Recently, its done as a means of improving animal welfare

3. Bleeding
 Done by opening the blood vessels in the neck. There are several ways of
cutting the blood vessels. The bleeding should be as thorough as possible.
Since chicken blood is not often used bleeding is open.
 Bled out phase lasts 2-5mins depending on bird type and size. About 35-50%
of the total blood volume is removed
 Other factors blood loss include pre-slaughter stress, stunning method and the
time interval between stunning & bleeding

4. Scalding-De-feathering-Picking
For small plant >> manually (placing & removing the carcass from a
stationary scalding tank).
Large tanks use continuous line where birds are submerged in a long hot water
tank while suspended from a moving shackle line
Three commonly employed scalding schemes:
1. Soft/semi scalding: 50-53℃ for 1-3min for broilers & young turkeys
2. Sub/medium scalding: 54-58℃ for 1-2min used for mature birds
3. Hard scalding: 59-61℃ for 0.75-1.5min commonly for waterfowls

Maintaining & controlling the water temp is one of the key is one of the key
parameters for controlling bacterial load
In modern plants de-feathering is by mechanical pickers/pluckers equipped

with rubber fingers that rub the feathers off the carcass.
In small pllants or in low volume operation, its done in batch-type equipment by
placing the carcass inside a large rotating drum equipped with rubber fingers.
Alternatively its done manually (handpicking) by operators. Hand picking it’s also
applied if fancy feathers are to be collected for decoration, sport equipment etc
Many diverse picking methods can be used but the choice depends on temperature of
scalding.
At the last stage of picking – wax picking can be used i.e. for finishing-Dip bird into
hot wax then immediately into cold water – wax solidifies upon cooling then pull off
the stubborn feathers.
Picking can be manual or mechanical.

Flaming/singeing – done to remove harmful appendages called filophumes
5. Electrical stimulation
Optional treatment that can be applied after either bleeding or de-feathering
to trigger muscle contraction & speed up post-mortem metabolic changes.
It shortens the processing time so that tender breast meat fillets can be
harvested immediately after chilling (within 3 hrs of stunning the birds)
6. Oil gland & feet removal

- The cut must be precise & remove the entire gland without damaging the
underlying tissues. In small operation the gland is removed manually.
For feet the cut should be done withig the joint & not through a bone coz
bone cuts will appear dark or red in chilled birds and after cooking usually
turn darker or black. >>>>The bird must look prety.
7. Evisceration
- Involves opening the body cavity & withdrawing the viscera. The process can be
done manually using a knife & scissors, semi-automatically or fully automatically.
- Special care should be taken not to pierce the viscera which would contaminate the
carcass by exposing the meat to high microbial loads (e.g 1g of gut content may
carry 109 bacteria).
8. Inspection
- Done after evisceration, as all parts are exposed at the same time.
- Inspection is essential to ensure that only wholesome birds that are free of disease
reach the market. Inspection is done by qualified veterinarian or gov’t official.
- Inspection area should be equipped with adequate bright light, hand washing
stations, a rake for handling suspected birds & a bin for condemned birds.
Process of obtaining meat and processing (student
assignment
1.Taking the birds to the processing plant.
at this point the birds are restrained and made to relax to
relieve them from any stress for how long???
Water is given since the bird is not feeding
2. Stunning of the birds
it’s a pre-slaughter activity
done using electric shock
(pic 5a) done to minimize pain
when slaughtering; What happens??
3.Slaughtering
what is this pictorial
THE chicken is slaughtered and allowed to bleed completely. Feather are removed using a picker machine
continuation
.
a picker
machine
A picker machines rotate and through rotation the feathers are removed
6.Evisceration and cleaning
This process involves removing of feather ??? really
and cleaning of the bird .the legs and the are usually eliminated at this point
7 Inspection
inspection of meat is done to ensure the meat is safe for human consumption
first and second inspection are done

Continue…
8. Preservation
preservation of poultry in freezers is
done to
prevent microorganisms ????????
9. processing and packaging
there are various ways embraced in processing e.g cut pieces

drumsticks ,minced
packaging prevents the product from getting microorganisms but also it is essential in marketing of chicken meat to
other countries
Very poor presentation !!!

Compare and contrast between poultry and beef
similarities
both have high protein content
both have high caloric value
both have high potassium content
differences
chicken beef
has less that 12.4 trans fat has more than 12.4 trans fat transfat
has more thiamine and has more folate acid and vit B1
pantothenic acid
lower source of iron high source of iron
Advantages of poultry meat /concerns
• Good source of protein
• Fast growth rate
• The meat is usually tasty
• Source of food security
• Concerns
• Antibiotic residues tend to retain in meat
• High cost of feed thus its expensive to produce
chicken meat
whyare the reeences out of the slide????
• refrences

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Poultry assignment

• Poultry meat refers to all edible portions of any

stunning (electrical, gas)

weighing & grading

slaughterhouse at least 1 hr before the slaughtering.

through either the eyes or roof of the mouth)

 Originally done to immobilize animals for easier and safer handling

 Relaxes the muscles holding the feathers.

 Recently, its done as a means of improving animal welfare

cutting the blood vessels. The bleeding should be as thorough as possible.

Since chicken blood is not often used bleeding is open.

of the total blood volume is removed

time interval between stunning & bleeding

Three commonly employed scalding schemes:

3. Hard scalding: 59-61℃ for 0.75-1.5min commonly for waterfowls

In modern plants de-feathering is by mechanical pickers/pluckers equipped

Picking can be manual or mechanical.

6. Oil gland & feet removal

what is this pictorial

first and second inspection are done

there are various ways embraced in processing e.g cut pieces

Very poor presentation !!!

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