Poultry Improvement Contest

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Poultry Change Challenge. Slaughtering and Dressing Poultry (Burning, Plume Evacuation, and Gutting). Singing. Comprises basically of dunking or dragging the feathered creatures through boiling hot water. The water has a tendency to unwind and "cook" the muscles holding the plumes, making them less demanding to evacuate.

Presentation Transcript

Slide 1

´╗┐Poultry Improvement Contest Killing and Dressing Poultry (Scalding, Feather Removal, and Evisceration)

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Scalding Consists basically of dunking or dragging the winged animals through boiling hot water. The water has a tendency to unwind and "cook" the muscles holding the quills, making them less demanding to expel. The water additionally gives the plumes a superior grasping surface for the picking machines.

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Scalding-proceeded with The temperature of the water for ovens ought to be 123-130 degrees F for 30-75 seconds. (The temperature and time are critical.) If the water is excessively hot, the yellow external layer of the skin will fall off.

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Feather Removal Almost all picking today is done "wet" style where the burnt winged creatures are pivoted against a spinning drum with elastic "fingers" standing out. The "fingers" pull the plumes from the winged animal whether it is held by hand against the drum, skiped around an elastic finger, or delayed a shackle through a progression of "fingers".

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Evisceration Extreme care must be taken amid gutting to see that the digestion tracts are not cut amid the technique. The nearness of fecal material on the remains may make it be censured. The gutting technique will differ marginally relying on how the winged animal is held or suspended.

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Evisceration-Continued The feet and take are removed; the head close to its base (beneath the cut from executing) and the shank and feet at the sell joint. The neck skin is opening down the back to the base of the neck. The skin is pulled far from the neck itself and the trachea, throat, and harvest are evacuated.

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Removing the Rest of the Viscera Make a vertical slice through the skin of the stomach area from the finish of the bottom (bosom) bone down to and around the vent opening. At that point venture into the body cavity and work free the viscera until you can haul them out in one mass. A vacuum might be utilized.

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Then expel the lungs and kidneys. The liver, heart, and gizzard (if ordinary) are isolated from whatever remains of the viscera. The gizzard must be cut so that the inward sac-liner and any nourishment material in it can be evacuated. Within the body depression and the giblets (heart, liver, and gizzard) are altogether washed with chilly water.

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Chilling Procedures The reason in cooling poultry corpses is to avert bacterial development. You will place ice in a cooler (which you should take) to keep your chickens cool. When you return home, promptly solidify or refrigerate. In preparing plants, present day constant ice-slush-water chillers cool the chickens.

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Continuous Chillers The remains can be brought beneath 40 degrees F inside a half hour or somewhere in the vicinity. By directions, corpses must be chilled to underneath 40 degrees inside 4 hours on the off chance that they weigh under 4 pounds and inside 8 hours on the off chance that they surpass 8 pounds.