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Definition
| producing a whole poultry carcass known in the industry as a WOG (without giblets) |
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Preparation of a WOG into other products such as...
-Cut-up
-Debone
-Marinating, etc |
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| the room where birds are slaughtered |
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| the line where bird carcasses are hung |
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Definition
| use of low voltage (12 -40 volts) / high frequency (~500 Hz) for a short duration (3 - 5 seconds) electrical stunning is used to render the bird unconscious in preparation for automated killing |
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| putting carcass in hot water to loosen the feathers |
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Term
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Definition
-55 – 60 C (132 – 140 F)
-Designed to remove outer skin (i.e., cuticle) layer – “white bird”
-Preferred product in further processing market
-Improved feather removal and batter/breading adhesion |
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Definition
-50 – 54.5 C (123 – 130 F)
-Designed to retain outer skin (i.e., cuticle) layer – “yellow bird”
-Preferred product in whole carcass market
-Disadvantage of increased difficulty in feather removal |
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| cutting thru the hock joint to remove the shanks |
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Definition
| removing visceral pack and associated organs for the carcass |
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Definition
| room where the evisceration is done |
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| Portions of the carcass not normally consumed by humans, such as blood, feathers, heads, etc. in the US |
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Definition
| chilling the carcass (deep muscle tissue) to <4 C (40 F), in <4 hours, for a 4 lb. carcass (due to volume of U.S. plants, process happens much quicker, <1 hr) |
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| Who would prefer soft scalding, why? |
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Definition
| whole carcass market because it retains cuticle so you get a yellow bird |
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| Who would prefer hard scalding, why? |
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Definition
| further processed market because of improved feather removal and better breading/battering ability |
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| What is the difference between electrocution and electrical stunning? |
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Definition
| electrocution kills the bird immediately and electrical stunning renders the bird unconscious w/o killing it |
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