PreSlaughter handling
When the birds have reached “harvest” time, they are generally taken off of feed and water. This allows their digestive tracts to empty and reduces the potential for contamination during processing.
At night the birds are caught by specially trained crews and placed into plastic or wooden transport cages. The birds are then transported to the slaughterhouse, where the trucks are often kept between sets of fans to ventilate the cages.
In the next step the birds are removed from the cages and transferred to continuously moving shackles where they are suspended by both legs. The transfer is often done in a dark room illuminated by a red light; the birds are not sensitive to the red light and this helps to keep them calm.
The handling and transfer of birds both on the farm and at the slaughterhouse can be stressful. Stress can have negative effects on the quality of the final meat product, and therefore efforts are constantly being made to improve the preslaughter processes.
Stunning and Killing
After the birds have been transferred to the moving shackles, they are usually stunned by running their heads through a water bath that conducts an electric Current .Stunning produces unconsciousness, but it does not kill the birds. The birds are killed either by hand or by a mechanical rotary knife that cuts the jugular veins and the carotid arteries at the neck. Any birds not killed by the machine are quickly killed by a person with a knife assigned to the bleed area The birds are permitted to bleed for a fixed amount of time, depending on size and species (e.g., 1 1/2 minutes for broilers). Any bird that is not properly bled will be noticeably redder after feather removal and will be condemned.
Scalding
Following bleeding, the birds go through scalding tanks. These tanks contain hot water that softens the skin so that the feathers can be removed. The temperature of the water is carefully controlled. If retention of the yellow skin colour is desired, a soft-scald is used (about 50 °C, or 122 °F). If a white bird is desired, a higher scald temperature is used, resulting in the removal of the yellow pellicle. Turkeys and spent hens (egg-laying birds that have finished their laying cycles) are generally run at higher temperatures—59 to 60 °C (138 to 140 °F).
Defeathering
The Carcasses then go through the feather-picking machines, which are equipped with rubber “fingers” specifically designed to beat off the feathers. The carcasses are moved through a sequence of machines, each optimized for removing different sets of feathers. At this point the carcasses are usually singed by passing through a flame that burns off any remaining feathers.
An extra process, called wax dipping, is often used for waterfowl,since their feathers are more difficult to remove. Following the mechanical feather picking, the carcasses are dipped in a melted, dark-coloured wax. The wax is allowed to harden and then is peeled away, pulling out the feathers at the same time. The wax is reheated and the feathers are filtered out so that the wax can be reused. This process is usually performed twice.
The blood and feathers accumulated during these early steps are generally collected and rendered to make blood meal and feather meal. The feathers from ducks and geese are often carefully collected and used for down production.
Removal of heads and legs
The heads of the birds go into a channel where they are pulled off mechanically; the legs of the birds are removed with a rotary knife (much like a meat slicer) either at the hock or slightly below it, depending on national custom. The carcasses drop off the shackle and are rehung by their hock onto the eviscerating shackle line. By law in the United States, the scalding and defeathering steps must be separated by a wall from the evisceration steps in order to minimize cross-contamination
Evisceration and Inspection
At this point the preen, or oil, gland is removed from the tail and the vent is opened so that the Viscera (internal organs) can be removed. Evisceration can be done either by hand (with knives) or by using complex, fully automated mechanical devices. Automated evisceration lines can operate at a rate of about 70 birds per minute. The equipment is cleaned (with relatively high levels of chlorine) after each bird.
The carcasses are generally inspected during the evisceration process. The inspection procedures in the poultry industry vary around the world and may be performed by government inspectors, veterinarians, or plant personnel, depending on a country’s laws. For example, in the United States the viscera are removed and placed on the side of the bird. Inspectors from the U.S DEPARTMENT OF AGRICULTURE then examine the entire bird. The plant provides each inspector with an assistant who carries out any adjustments required by the inspector (e.g., removing the entire bird or removing some part of the bird). The rejected parts are placed in a container marked “inedibles,” and the contents are generally dyed (often a blue-purple), under supervision of the inspector, in order to prevent possible mixing with edible parts.
Following inspection, the carcasses are further cleaned. The viscera are separated from the carcasses, and the edible offal are removed from the inedible offal. The heart, stomach, and liver are all considered edible offal and are independently processed. Stomachs are generally cut open and the inside yellow lining of the stomach along with the stomach contents are removed.
The lungs and kidneys are removed separately from the other visceral organs using a vacuum pipe. A final inspection is often carried out at this point, and the carcasses are then washed thoroughly.
Chilling
After the carcasses have been washed, they are chilled to a temperature below 4 °C (40 °F). The two main methods for chilling poultry are water chilling and air chilling
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