Term
| the 10 steps of broiler processing |
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Definition
-Harvesting
-Slaughter
-Scalding
-Picking
-Transfer
-Evisceration
-Inspection
-Giblet Harvesting
-Washing
-Chilling |
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Term
| [how many?] broilers processed each year |
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Definition
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Term
| [how many?] processing plants |
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Definition
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Term
| Average plant does [how many?] birds a day to keep up with demand. |
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Definition
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Term
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Definition
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Term
| some details about when feed is withdrawn |
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Definition
-Primary goal is intestinal emptying (ZERO tolerance for visible fecal material going into chiller…all caucuses would be condemned)
-Withdrawal is 8-12 hours (more than 12 hours they lose weight or live shrink, less and gut may not be empty…It is NOT done to prevent feed wasting). |
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Term
| primary goal of feed withdrawal |
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Definition
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Term
| why you want the intestines to be empty when processing |
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Definition
| ZERO tolerance for visible fecal material going into chiller…all carcuses would be condemned |
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Term
| when feed withdrawal is done to broilers |
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Definition
| 8-12 hours before slaughter; more than 12 hours they lose weight or live shrink, less and gut may not be empty…It is NOT done to prevent feed wasting |
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Term
| this is done before harvesting the broilers |
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Definition
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Term
| when harvesting is best done |
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Definition
| at night when it’s cool and dark |
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Term
| how broiler harvesting is done |
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Definition
| Primarily still done by hand which is very difficult, so one of the highest paid hourly jobs in processing. (bad hourse, dark and dirty work) |
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Term
| What is the problem with a machine that can do this step? |
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Definition
| you always need a spare in case one breaks down |
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Term
| how hauling of live broilers is done |
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Definition
| Birds placed into “dump coops”and loaded onto large flatbed trucks in the open air. (helps circulate air for fresh oxygen and cool the birds). |
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Term
| how live holding of live broilers is done |
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Definition
-A shed where the flatbeds can be parked and birds held until processing
-Sheds have fans and spray or misting nozzles to keep birds cool. |
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Term
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Definition
1: feed withdrawn
2: harvesting
3: hauling
4: live holding |
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Term
| the steps of slaughtering |
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Definition
1: coop dumping
2: hanging
3: stunning
4: killing
5: scalding
6: picking
7: transfer
8: evisceration
9: giblet harvesting
10: washing
11: chilling |
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Term
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Definition
-Forklifts take dump coops from live holding
-Dump coops are tilted and birds slide onto a conveyer belt. |
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Term
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Definition
| Birds are transferred from conveyor belt to shackles in preparation for stunning (lot of manual work in the hangers, considered the toughest job in the plant). |
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Term
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Definition
| An electrical stunning is used to render the bird unconscious in preparation for automated killing |
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Term
| the electricity used for stunning in the U.S. |
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Definition
In the US we use low voltage (12-40V) and high frequency (500 Hz) for a short duration (3-5 seconds)
The US stunning method is recoverable |
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Term
| how electricity is used in poultry processing in Europe |
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Definition
| In Europe, high voltage is used to electrocute the bird (kill it). |
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Term
| an alternative to electrocution to kill birds |
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Definition
| LAPS (low atmospheric pressure system) |
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Term
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Definition
low atmospheric pressure system
birds die from asphyxiation. The post mortem birds are hung from shackels for processing |
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Term
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Definition
| identifying DOA (dead on arrival) and it is illegal to process a bird if it isn’t alive going into the plant. |
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Term
| how killing live broilers is done |
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Definition
| After stunning, the bird pass through an automatic killer that places the birds neck against a blade. |
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Term
| how the broiler dies when being killed in processing |
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Definition
| Bird dies from cutting of the jugular and carotid…exsangunation or bleeding to death). |
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Term
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Definition
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Term
| details about the bleeding that occurs when a broiler is killed |
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Definition
| Bleeding duration is about 60-120 seconds, which ensures death and that at least 40% of the blood is drained from the bird. |
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Term
| the goal of killing birds like they do in poultry processing |
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Definition
| to insure that only dead birds enter the scalder |
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Term
| what happens if a live bird goes into the scalder? |
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Definition
| If bird is still alive in the scalder, the skin will be bright red and called a cadaver (condemned…a no no) |
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Term
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Definition
| to loosen feather for easier feather removal! |
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Term
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Definition
| (50 -54.5 C) Retains the cuticle and yellow pigmentation. Preferred for whole carcass market |
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Term
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Definition
| (55- 60 C) Removes the cuticle so white skin, this process is much better for further processing (much better for batter/breading adhesion). |
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Term
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Definition
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Term
| when feather removal became automated |
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Definition
| the 60s when it became automated with the rubber picking finger. |
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Term
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Definition
| Chickens that have been killed, bled and had the feathers removed |
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Term
| how transfer is done in poultry processing |
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Definition
| At transfer, the bird is removed from the shackle line and passed thru a wall and rehung for evisceration. |
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Term
| goal of evisceration in poultry processing |
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Definition
| to remove the visceral pack and associated organs from the carcass |
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Term
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Definition
| inspects each carcass and the digestive tract must be kept intact and with the associated bird |
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Term
| 5 possible outcomes USDA-FSIS inspection |
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Definition
-passed
-condemned
-viscera only condemned
-trim and reprocessing (affected parts)
-cleaning reprocessing (surface contamination) |
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Term
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Definition
| Portions of the carcass not normally consumed by humans |
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Term
| some parts of the chicken that are considered "offal" |
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Definition
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Term
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Definition
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Term
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Definition
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Term
| what most US poultry facilities recover in giblet harvesting |
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Definition
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Term
| one difference between giblet harvesting in the US and other parts of the world |
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Definition
| in other parts of the word, several other organs (offal) are recovered |
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Term
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Definition
| Carcass must be free of any contamination prior to entering the chilling system. |
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Term
| how most plants wash carcasses |
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Definition
| by using a number of manual or auntomated carcass washing cabinets |
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Term
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Definition
| inside-outside-bird-washer |
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Term
| the goal of chilling broilers |
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Definition
| to chill the carcass to 4C in less than four hours |
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Term
| the most used method of chilling broiler carcasses in the US |
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Definition
| water immersion (works faster, less than an hour) |
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Term
| what supporters say about water immersion of carcasses |
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Definition
| it increases product moistness |
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Term
| what detractors say about water immersion of carcasses |
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Definition
| it increases the water in the carcass thus poultry companies selling expensive water |
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Term
| USDA allow a maximum of ______% water pickup in the chiller |
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Definition
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Term
| popularity of air chilling in the US |
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Definition
| Air chilling has become a popular niche market in the US |
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Term
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Definition
| reduce cross contamination |
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Term
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Definition
-drier carcass
-less weight |
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Term
| Overall goal of First or Primary Processing |
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Definition
| to produce a whole poultry carcass known in the industry as a WOG (without giblets) |
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Term
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Definition
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Term
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Definition
| Preparation of a WOG into other products, such as Cut-up, debone, marinating |
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Term
| some examples of further processing |
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Definition
-Cut-up
-debone
-marinating |
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