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Poultry slaughter process
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 poultry processing: stunning and killing, scalding, defeathering, removal of heads and legs, evisceration and inspection, cleaning and chilling, additional testing, cutting and deboning, packaging, and shipping.
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Dr. Leonie Jacobs (Virginia Tech / Poultry Extension Collaborative) offers insights on poultry welfare and its potential for the future of production systems -and the industry as a whole-, during this Engormix interview....
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Dr. Leonie Jacobs (Virginia Tech / Poultry Extension Collaborative) explains how poultry welfare has gained relevance and created awareness in the industry, and comments on some interesting projects, during this Engormix interview....
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May 14, 2024
Canada - Manitoba - Winnipeg
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INTRODUCTION Listeria monocytogenes is a Gram-positive, facultative anaerobe that is the causative agent of listeriosis (Gudbjörnsdóttir et al., 2004). They are considered saprophytic organisms with the capability to adapt to an ever-changing environment because they possess multiple stress response mechanisms to overcome varying temperatures, salt concentrations and pH (Berrang et al., 2000; Milillo et al., 2012a; Giaouris et al., 2015; Saldivar et al., 2018). Listeria...
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The Meat Institute is hosting several special workshops at the International Processing & Production Expo (IPPE) in Atlanta between Jan. 29 – Feb. 1, 2024.
The first featured session, Food Safety Design Principles Workshop, will provide an in-depth overview of the 10 Principles of Food Safety Design and how to apply these principles in processing facilities. This workshop will take place over two days – Jan. 29 from 1 p.m. to 5:30 p.m. ET and Jan. 30 from 7 a.m. to 2...
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INTRODUCTION The World Health Organization recognizes antimicrobial resistance (AMR) as a major health threat in the 21st century (1). A global projection predicts that the increase of deaths linked to AMR will develop from 700,000 in 2016 to 10 million deaths per year in 2050 while 100 trillion USD could be lost by 2050 (2). In this scenario, the use of antibiotics in food animal production is one of the most important issues contributing to the AMR crisis. In fact, over 50% of...
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by Sam Shafer
Consumers often find goose meat low in tenderness, possibly because of conventional commercial methods of chilling carcasses. Goose is a popular dish in Taiwan, where a recent study tested "stepwise" chilling with calcium chloride incubation to improve muscle proteolysis and meat tenderization.
Conventional commercial goose processing involves submerging carcasses in ice-cold water right after harvest, which induces "cold shortening" of...
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John Boney (Penn State University) speaks on the technology outlook for the poultry industry and the increasing impact of automation, during this Engormix interview....
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Salmonella is a leading bacterial cause of foodborne illness, with ~17% of salmonellosis cases attributed to broilers. Conventional Salmonella isolation procedures involve characterizing a single colony per positive sample. As such, these methods favor the most abundant serovar found in a sample, potentially allowing other serovars to remain undetected. CRISPR-SeroSeq is a novel, high-resolution sequencing approach that can detect and quantify the relative frequency of multiple serovars...
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Diksha Pokhrel (Mississippi State University) comments on biofilm formation and processing interventions, as well as recommended precautions regarding disinfection, in this interview during IPPE 2023 in Atlanta, USA....
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Life Rainbow
Effects of Muco-defen® on Clostridium perfringens-induced necrotic enteritis in broilers
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Jordon Gruber (IFF/Danisco Animal Nutrition) talks about field trial interventions and Salmonella community dynamics, in this interview during IPPE 2023 in Atlanta, USA....
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On-farm euthanasia is not a pleasant topic, but when raising poultry, there are often circumstances that require birds to be euthanized, such as illness, injury and disease, because it is not always possible or feasible to treat affected birds. Euthanasia refers to “good death” and is distinct from other terms such...
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As discussed in our previous newsletter, circumstances arise that require poultry to be humanely euthanized. This newsletter provides a brief overview on-farm methods for the euthanasia of small numbers of poultry. Most of these methods are different from methods used at processing and methods used for culling or depopulation during disease...
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What is Stunning? How is it Regulated? Stunning is the process of rendering broilers unconscious or insensible before slaughter and various mechanisms may be used in facilities to achieve insensibility (Humane Slaughter Association, 2015). The methods used depend on the facility's location (on-farm vs. in a...
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by Sam Shafer
Products from spent fowl pose a risk to egg-allergic consumers
How common are egg proteins in poultry products, such as chicken breast, thighs and legs? For most people, this concern never comes up. But for people with egg allergies, the presence of egg proteins in poultry is a serious issue.
Now a new study published in ...
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Background & Objectives Due to the increased consumer interest on Korean Native Chicken (KNC) due to the desired flavor, texture and health value of its meat, there is need to determine and compare their growth performance, economic value, and carcass characteristics with other breeds. Therefore, the current study was conducted to evaluate the differences that could be there on the chemical composition and quality parameters of Korean Native Chicken when compared to a white...
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Background & Objectives Transportation is induced immediate stress in poultry and the reaction of poultry to stress depends on transport duration, physiological status and environment. Additionally, transport stress alters both the metabolic responses and physiological conditions of animals resulting in undesirable changes in meat quality. These factors lead to economic losses which are caused by a decrease in meat quality along with animal welfare. Crating density is a...
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Introduction Animal welfare has been increasingly included in business agreements and with humane slaughter is a key area of interest (von Keyserlingk and Hötzel, 2015). Retailers, restaurants, and food service companies seek kinder and more responsible farm animal practices (Grandin, 2010; Bayvel et al., 2012). Yet, it is a consensus that changes in attitudes and practices of stakeholders are required to improve farm animal welfare at slaughter (Paranhos da Costa et al.,...
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