What are the steps in the processing of poultry?
Precise steps in the processing of poultry prevent contamination and produce a bird that is not hard or spoil skin defects. The poultry passes through stunning, killing, bleeding and sampling before removing the oil glands, legs and heads. After the birds are washing, they are quickly cooled before they are sliced, aged and wrapped for distribution.
Birds are usually designed and transported to plants for poultry processing, where they are held in the area of holding that are ventilated and foggy. Special blue light is sometimes used to keep birds at rest as soon as they are hung on stands for stunning step, because the waving of the wings can cause internal bleeding that color the meat. Birds are usually immersed in salt water with electric current, which makes them unconscious for a minute or two. Radon gas is used in some regions to stun poultry, but is considered more expensive.
The short period of time the bird remains unconscious, gives the processing race enough time to have it and nEKKET to bleed. Blood discharge prevents the meat from appearing dark. In large poultry processing facilities, blood is considered a waste product and a pollutant.
Birds then move to the sewer tanks, where hot water releases feathers for selection. It is important to maintain mild water regulated to prevent the bird from cooking. Water must also be often changed to prevent contamination. After scalding, the poultry is maintained moist, so that the skin does not start to darken.
plucking or selection is normally done by machine in large processing plants. Birds are placed in rotating drums equipped with rubber fingers that remove feathers with abrasion. Any remaining pinfeathers can be waxed to facilitate removal. In some poultry processing operations, fine pinfeathers are sung.
Another step includes gutting, removing head, legs and Glands oils is locatedat the top of the bird's tail. Machines normally pull their heads while the legs are cut off on the knee joint. Birds use the oil gland to prevent their feathers, but contains bad odor and taste. Food safety regulations usually require the guts to remain next to the bird during this part of the process so that the inspector can explore the interior even outside for diseases. The torn intestine can contaminate the meat, but some countries allow chlorine to be washed.
poultry carcasses are then washed and quickly cool in cold water or cold air explosions directly into the bird cavity. Poultry air cooling is more common in Europe and Canada, but is a typical process for lamb, pork and beef at the international level. The bird is now ready to be cut into parts and debored. The processing of poultry may include chopping, pressing and bread meat for chicken nuggets, lunch or hot dogs.
aging requires at least four hours to keep mEat fine before poultry frozen or consume. The last step of the poultry processing includes weighing, tagging and packaging. It is now ready to distribute to food stores to buy consumer.