4/26/2017 Poultry Processing Operations Poultry Processing Operations Typical flow chart Begins with live receiving: 1.Birds are transferred from transport cages to Ante Receiving Stunning a dark room 2.Hung upside down from shackles attached to an automated processing line Picking 3.Ante-mortem inspection occurs prior to Inspection stunning Most common method in the US is electrical stunning Chilling ut-Up/ Further ocessing A current is sent through a water bath creating a state of unconciousness Poultry Processing Operations Poultry Processing Operations 4.Alternative stunning methods believed to be 6.Feather removal begins after slaughter with more humane scalding Controlled atmosphere stunning(CAS) Carcasses are submerged into water that Low atmospheric pressure stunning(LAPS) ranges from 125-150 F which loosens the feathers -Birds are stunned prior to hanging Removal of feathers occurs in the picker, 5.Birds are then passed through an automated which is an automated machine with knife that cuts the major blood vessels in the rubber finger-like projections that rotate neck in a circular motion 7.Internal organs are removed during evisceration and inspected4/26/2017 9 Poultry Processing Operations • Typical flow chart Receiving Ante￾Mortem Inspection Stunning Slaughter Eviseration Picking Scalding Post￾Mortem Inspection Chilling Cut-Up/ Deboning Further Processing Poultry Processing Operations Begins with live receiving: 1. Birds are transferred from transport cages to a dark room 2. Hung upside down from shackles attached to an automated processing line 3. Ante-mortem inspection occurs prior to stunning - Most common method in the US is electrical stunning - A current is sent through a water bath creating a state of unconciousness Poultry Processing Operations 4. Alternative stunning methods believed to be more humane - Controlled atmosphere stunning (CAS) - Low atmospheric pressure stunning (LAPS) - Birds are stunned prior to hanging 5. Birds are then passed through an automated knife that cuts the major blood vessels in the neck Poultry Processing Operations 6. Feather removal begins after slaughter with scalding - Carcasses are submerged into water that ranges from 125-150 oF which loosens the feathers - Removal of feathers occurs in the picker, which is an automated machine with rubber finger-like projections that rotate in a circular motion 7. Internal organs are removed during evisceration and inspected