Transcript Power Point Presentation

Poultry Improvement Contest
Killing and Dressing Poultry
(Scalding, Feather Removal, and
Evisceration)
Scalding
• Consists essentially of dunking or dragging
the birds through hot water.
• The water tends to relax and “cook” the
muscles holding the feathers, making them
easier to remove.
• The water also gives the feathers a better
gripping surface for the picking machines.
Scalding-continued
• The temperature of the water for broilers
should be 123-130 degrees F for 30-75
seconds. (The temperature and time are very
important.)
• If the water is too hot, the yellow outer
layer of the skin will come off.
Feather Removal
• Almost all picking today is done “wet” style
where the scalded birds are rotated against a
revolving drum with rubber “fingers”
sticking out.
• The “fingers” pull the feathers from the bird
whether it is held by hand against the drum,
bounced around a rubber-finger, or dragged
on a shackle through a series of “fingers”.
Evisceration
• Extreme care must be taken during
evisceration to see that the intestines are not
cut during the procedure.
• The presence of fecal material on the
carcass may cause it to be condemned.
• The evisceration procedure will vary
slightly depending upon how the bird is
held or suspended.
Evisceration-Continued
• The feet and head are cut off; the head near
its base (below the cut from killing) and the
shank and feet at the hock joint.
• The neck skin is slit down the back to the
base of the neck.
• The skin is pulled away from the neck itself
and the trachea, esophagus, and crop are
removed.
Removing the Rest of the Viscera
• Make a vertical cut through the skin of the
abdomen from the end of the keel (breast)
bone down to and around the vent opening.
• Then reach into the body cavity and work
loose the viscera until you are able to pull
them out in one mass.
• A vacuum may be used instead.
• Then remove the lungs and kidneys.
• The liver, heart, and gizzard (if normal) are
separated from the rest of the viscera.
• The gizzard must be cut so that the inner sacliner and any food material in it can be
removed.
• The inside of the body cavity and the giblets
(heart, liver, and gizzard) are thoroughly
washed with cold water.
Chilling Procedures
• The purpose in cooling poultry carcasses is
to prevent bacterial growth.
• You will be putting ice in a cooler (which
you must take) to keep your chickens cool.
• When you get home, immediately freeze or
refrigerate.
• In processing plants, modern continuous
ice-slush-water chillers cool the chickens.
Continuous Chillers
• The carcasses can be brought below 40
degrees F within a half hour or so.
• By regulations, carcasses must be chilled to
below 40 degrees within 4 hours if they
weigh less than 4 pounds and within 8 hours
if they exceed 8 pounds.