For hygienic reasons, the process from unloading through picking must be performed in a separate area of the plant
Table 1 Summary of poultry processing operations
Transportation from farm to processing plant Processing plant Live handling and immobilization
Feed withdrawal Water withdrawal Catching
Holding sheds Unloading Shackling
Killing (neck cut)
Hock removal and transfer to evisceration line Evisceration Removal of preen gland (base of tail)
Venting and opening cut Drawing of viscera INSPECTION (mandatory, USDA) Removal of viscera
Giblet salvage (heart, liver, and gizzard) Removal of crop, trachea, and lungs Remove neck (to go with giblets) Bird washer
Check station (look for processing errors) Carcasses transferred to chiller Chilling Chill to below 40°F
Removed from chiller and hung on shackles Packing and Sizing shipping Grading (optional)
Shipping or transfer for internal further processing
Further processing (packaging, cutting up, deboning, marinating, cooking, etc.) Distribution (direct distribution to outlets, warehousing, frozen storage, brokers, export) Marketing (grocery stores, restaurants and institutional outlets, further processing, export)
from evisceration. Following picking, the carcasses are rinsed and then removed from the shackles by cutting the feet free at the hock joint. The carcasses are transferred to the evisceration area of the plant and rehung by the hock joint on the evisceration line.
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