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SLAUGHTERING PROCESS, image - Coggle Diagram
SLAUGHTERING PROCESS
UNLOADING
- Unload the birds from the truck manually and placing them onto conveyer belt.
- Always done in near darkness to keep the birds calm.
LAIRAGE
- Resting period for birds
- purpose: to preserve glycogen residues.
ANTE-MORTEM INSPECTION
- Check the birds for any obvious disease or lump formation on the body part.
STUNNING
- render the animal unconscious prior to slaughter.
Methods of stunning:
- Captive
- Electrical stunning: electrical water bathing
- Controlled atmosphere: increase carbon dioxide concentration
STICKING & BLEEDING
After stunning, all the birds placed on shackle lines manually.
- Purpose of sticking: to facilitate bleeding of birds
3 methods:
- manually using knife
- slaughter birds cone
- box method: birds kill in the box that consist of rotating knife
- opening the blood vessel on neck of birds for bleeding.
- make sure that all the birds are dead before transfer to scalder.
SCALDING
- scalder employs hot water to soften and loosen the feather of birds.
3 commonly employed scalding schemes:
- Soft/semi-scalding: 50-53℃ for 1-3min (for young turkeys)
- Sub/medium scalding: 54-58℃ for 1-2min (for mature birds)
- Hard scalding:59-61℃ for 0.75-1.5 min
DE-FEATHERING
- feather of birds are removed during this step.
- using picking machine with rubber fingers in industry.
- there are still a few of feathers does not removed. Employees will remove those by:
a) Picking: Hand picking, use of knife with blunt edge
b) Pinning: Removal of pin like feathers with a knife
c) Singeing: Removal of filoplumes using flame for surface sterilization
EVISCERATION
- removal of internal organs and fecal matter will done during this step.
- hose is used to evacuate feces
POST MORTEM INSPECTION
- carcass will be examined externally by employees.
- sign disease and liver colour changes of carcass will be removed out.
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