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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.
INTRODUCTION According to data from the Brazilian Animal Protein Association (ABPA, 2018), in 2017 the Brazil occupied the 2nd place in the world poultry meat production, behind only the United States of America. However, Brazil remains in first place in world exports, destining more than 30% of chicken meat production to exportation. Following the legal recommendations of the Ministry of Agriculture, Livestock, and Supply, through the supervision of the Federal Inspection...
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INTRODUCTION Birds may be exposed to a variety of potential stressors during preslaughter. The adverse effects of these factors and their combinations may range from mild discomfort to death (Petracci et al., 2006). One such factor is feed withdrawal prior to transport to the slaughterhouse (Petracci et al., 2010). Feed is withdrawn from poultry prior to slaughter to reduce the potential of carcass contamination with crop and intestinal contents (Bilgili, 2002). However, when...
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INTRODUCTION In the last decade, Brazil has recorded a 10.56% increase in the number of poultry (broiler, turkey and quail) slaughtered in establishments registered under the “Serviço de Inspeção Federal” (SIF - Federal Inspection Service), increasing from 4,795,965,464 birds in 2010 to 5,302,510,470 birds in 2019 (MAPA 2020). This growth is the result of the competitive strength of poultry farming in the country, based on low production costs,...
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Broiler welfare assurance programs specify the standards that producers must follow to sell their broilers, receive a premium, and/or a certification label on their products. Broiler assurance programs differ in the guidelines and audit standards that producers must follow because the missions and goals of each organization...
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Introduction Salmonella is a major foodborne pathogen commonly associated with raw poultry and poultry products causing 1.2 million illnesses, 23,000 hospitalizations and 450 deaths, annually in the United States [1]. Between 2009 and 2015, 15% of the top 5 pathogen-food category pair out-breaks were attributed to Salmonellosis associated with chicken consumption [2]. To reduce the prevalence of Salmonella , poultry processors apply antimicrobial...
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by Sam Shafer
Poultry producers maintain healthy, productive flocks by carrying out depopulation when hens reach 65 to 90 weeks old. Depopulation means hens need to be caught, carried and put in crates on their way to slaughter. The challenge is that hens in commercial systems are not used to being handled, and they often struggle to avoid being caught. As a result, each step of the depopulation process comes with a risk of injury and stress for the...
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Meat and poultry products, being the excellent sources of protein, vitamins and minerals are observing a considerable rise in the consumption across the globe over the past few years. This is subsequently impelling the adoption of meat and poultry processing equipment which are predominantly used to convert raw meat to ready to eat meat. Some processing techniques also change the quality and flavor of meat, which in turn enhances its value. In light of the high product usability, ...
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Curious as to how advances in engineering have benefited the poultry industry? PSA sat down with Doug Britton, Georgia Tech Research Institute, to discuss the technology evolution and the direction it is headed. Let's Squawk About It is a monthly interview segment by the Poultry Science Association....
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INTRODUCTION Commercial broilers are exposed to several stressors before slaughter, including feed deprivation, crafting density, and transportation (Delezie, Swennen, Buyse, & Decuypere, 2007). Feed consumed by broilers is only of economic value if it is converted to saleable pounds of meat (Smidt, Formica, & Fritz, 1964). Since the early days of commercial poultry production, preparing broilers for processing included a time of feed withdrawal from the birds so...
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Aaron Kiess (Mississippi State University) and Tomi Obe (University of Georgia) talk about a current hot topic in the poultry processing industry: salmonella sanitization. Let's Squawk About It is a monthly interview segment by the Poultry Science Association....
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Dianna Bourassa (Auburn University) talked about the possibility of slaughtering birds on the farm to reduce concerns in transport to the plant, during IPPE 2019 in Atlanta, USA....
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INTRODUCTION Lairage times in poultry slaughterhouses usually range from 2 to 4 hours but may vary considerably depending on the logistics and planning of the processing plant. Vieira et al. (2011), who reported pre-slaughter statistics for a Brazilian poultry processing plant, stated that the average lairage time was 2 hours and 58 min, and the maximum was 17 hours and 38 min. Brazilian regulations generally recommend techniques for pre-slaughter handling that consider...
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Dr. Scott M. Russell, Professor of Poultry Processing and Products Microbiology at the University of Georgia, gave a lecture at the XXII Latin American Poultry Congress in Buenos Aires, Argentina about Microbiologic control within slaughter plants to prevent Salmonella and Campylobacter. ...
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Introduction
As food safety has emerged as a top consumer concern, it has as a consequence, become an issue of the highest priority. The EU integrated approach to food safety aims to assure a high level of food safety, animal health, animal welfare and plant health within the EU through coherent farm-to-table measures and adequate monitoring, while ensuring the effective functioning of the internal market. The...
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I want to start a small slaughter plant for 200 chickens per day here in Mbeya Tanzania. How can I go about? ...
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INTRODUCTION The directive of the WHO and the FAO recommends, today, the recourse to HACCP principles for the control of the microbiological quality of the intended foods to human consumption (FAO 2012). One of the most important parameters intervening in the biosecurity of slaughterhouses is the cleaning and decontamination procedure applied to different sectors of the slaughterhouse. It is according to the personnel qualification and the use of...
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Food safety has become one of the most important issues with regard to products from the food animal industry. Together with aspects of animal welfare, the presence of pathogenic micro-organisms in these products most influence the imago of these products to consumers....
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Introduction
As a desirable genotype for the organic or ecological poultry production, dual purpose populations have been proposed that include males for meat production and females for egg production as primary objective and the potential of culling hens for meat production (Bassler, 2005). The drawback of this objective is the negative effect of the growth rate and body weight increase on the...
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Introduction
Several chemicals are currently used as sanitizers by commercial poultry processors to reduce microbial contamination of poultry processing operations (Oyarzabal, 2005). Chlorine is the most widely used sanitizer in commercial poultry processing facilities in the United States because it is inexpensive and relatively effective against microorganisms found in processing environments...
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