Poultry processing involves the series of chains involved in the extraction of meat from poultry birds. On a small scale, poultry processing involves simple processes as one or a few birds are to be processed into meat. Commercial production of birds usually involves the slaughtering and safe processing of large quantities of domesticated birds like broilers under safe conditions for human consumption.
Steps Involved In Chicken Processing
Slaughtering: the slaughtering process involves the killing of the birds. Commercially, before the slaughtering, the feed supply for the birds is stopped 8 to 12 hours prior to the commencement of the processing steps and the water supply is kept steady. This will ease the evisceration process and prevent undigested food from contaminating the meat. Most slaughtering equipment is designed to keep the birds’ movement to prevent them from backing out.
Scalding: This process involves loosening the feathers of the birds using hot water to aid de-feathering. Soap or any suitable loosening agent can be added to the hot water to enhance the process.
De-feathering: After scalding, the loosened feathers are thoroughly picked. Small scale processing usually involves handpicking of the feathers, unlike commercial processing that involves a larger number of birds. The birds are transported to de-feathering machines and the process is always very efficient and properly done.
Evisceration: This is the removal of all the internal organs of the birds (viscera). The intestines, lungs, reproductive and other digestive parts of the birds are removed. This process generally involves the separation of the edible parts of the bird from the inedible ones.
Washing: Washing the birds after eviscerating is very important. During the washing process, bacteria are reduced to the minimum with the addition of certain additives. After the washing process, the birds are soaked in a cold water bath to increase the quality of their meat and also to help prevent the further actions of micro-organisms.
Packaging: The packaging process is one the most interesting part of poultry processing. Different farms and processing companies have different ways of branding their processed chickens. The finished products are packaged in presentable and preserved forms are sold to consumers in retail or wholesales to restaurants, fresh food markets and food stores.
Equipment Used In Processing Poultry
The equipment used in poultry processing is very dependent on the scale at which the process takes place. There are thousands of commercial poultry producers nationwide and these producers turn out huge quantities of birds for processing daily. This increases the number of birds to be processed for supply to the meat market and hence, efficient methods of processing them.
There are various poultry processing equipment from different companies around the world but the main structure of this equipment is designed to facilitate the process of bird processing. Some of this equipment is available in our store and they are available for nationwide delivery.
General Practices In Processing Poultry
Poultry processing involves to use of electric equipment and also exposes workers to micro-organisms from the process of eviscerating. Hence it is important to train workers in the proper use and management of poultry equipment.
Personal protective equipment should also be made available for workers to protect them from the hazard of bacteria from bird carcasses. Proper sanitary practices should also be ensured to keep the processing environment clean and also ensure consumers’ health safety. This is also important to minimize mistakes and maximize profits in your poultry processing business.
We hope you have learnt more about poultry processing to improve your poultry business and better serve your customers. Let’s get your feedback in the comment section and don’t forget to share!