- Characteristics of poultry
- Slaughtering procedures
- Processing of poultry
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.
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.
Water chilling is used throughout North America and involves a prechilling step in which a countercurrent flow of cold water is used to lower the temperature of the carcasses. The carcasses are then moved into a chiller—a large tank specifically designed to move the carcasses through in a specific amount of time. Two tanks are used to minimize cross-contamination.
A specified overflow of water for each tank is required by law in the United States and Canada. Although this renders the chilling process very water-intensive, it helps to minimize bacterial cross-contamination by diluting the microorganisms washed off the carcasses, thereby preventing recontamination.
Water chilling leads to an increase in poultry weight, and the amount of water gained is carefully regulated. In the United States the legal limits for water pickup are 8 percent for birds going directly to market and 12 percent for birds that will be further processed (the assumption is that they will lose the extra 4 percent by the time they reach the consumer).
Air chilling is the standard in Europe. The carcasses are hung by shackles and moved through coolers with rapidly moving air. The process is less energy-efficient than water chilling, and the birds lose weight because of dehydration. Air chilling prevents cross-contamination between birds. However, if a single bird contains a high number of pathogens, this pathogen count will remain on the bird. Thus, water chilling may actually result in a lower overall bacterial load, because many of the pathogens are discarded in the water.
The final temperature of the carcasses before shipment is usually about −2 to −1 °C (28 to 30 °F), just above the freezing point for poultry. In some cases a slight crusting on the surface occurs during the final chilling. For water-chilled carcasses this final chilling takes place after packaging, when the carcasses are placed in an air chiller.
Processing of poultry
Raw poultry products
Whole or individual parts of birds may be packaged raw for direct sale. Poultry packaged in the United States must include instructions about safe handling, including the need to wash all equipment that has come in contact with raw poultry and the need to wash one’s hands before preparing other foods. Most raw turkey is sold frozen, while most chicken is sold fresh.