Transcript Power Point Presentation

Poultry Improvement Project
Killing and Dressing Poultry
Why Process?
• To prepare a product suitable for human
consumption.
• To preserve the meat for future use.
• To increase consumption by changing the
form and use of the meat carcass.
• Fresh or fresh-frozen: raw halves, quarters and
parts, etc.
• Further Processed:
• Deboned to make roasts, pies, chicken a-la-king, TV
dinners, baby food, etc.
• Pre-cooked and usually breaded and deep fat fried,
this type of processed product is becoming
increasingly popular with institutional and rapid-use
food service installations where labor costs are of
major concern in preparing foods.
Sanitation
• Personal hygiene is every bit as important
as the general sanitation level of the plant
and equipment. In poultry processing plants
the workers must observe the following
basic personal hygiene standards by law:
• Garments, hands, and fingernails shall be clean at all
times while handling poultry. In addition, caps,
hairnets, or other suitable head coverings must be
worn to prevent hair from falling into poultry
products.
• Any person with infected cuts, boils, or open sores on
their hands cannot handle poultry or poultry products.
• Every person shall wash his hands thoroughly after each
use of the toilet or change of garments.
• The use of tobacco, eating of food, or other objectionable
personal habits are not permitted where dressed poultry
or poultry products are being prepared, processed, or
handled.
• No earrings, wrist watches, broaches, or high crowned
rings shall be worn by employees in processing rooms.
Processing Procedure
• Modern poultry processing plants will
process as high as 9,000 to 10,000 broilers
per hour. The weight, physical dimensions,
and health of the flock of birds being
processed, and the processing line speed as
determined by government inspectors (to
assure adequate examination of each carcass
by the inspector) determine the rate.
Poultry Inspection
• Requires all poultry and poultry products to
be inspected on a continuous basis for
wholesomeness by the U.S. department of
Agriculture Inspectors unless the state
involved has an inspection system equal to
that of the U.S.D.A. Consumer Market
Service.
Exemptions
• Are provided for intrastate processors
processing less than 20,000 chicken.
• Growers who produce no more than 250
chickens are completely exempt from the
law.
• However, the importance of inspection
procedures cannot be emphasized too much.
Sanitation Practices
• Stunning-although not mandatory, most
processing plants use electric shock to
prevent the poultry from struggling and to
provide for humane slaughter.
• Stunning causes the bird to become rigid,
thus providing easier handling and less
bruising from struggling and flopping while
hanging on the shackles.
Killing
• The prime concern of killing is to produce
satisfactory bleeding.
• If complete bleeding doesn’t occur, the
carcass will have a light red to deep cherry
skin color and will be condemned.
• The birds should be completely bled (about
60-90 seconds) before going to the scalder.
Outside Method
• This is the method you will see at the
contest.
• It is the best method for bleeding.
• The knife is placed next to the
head(stunning).
• Then a cut is placed under the mandible.