Lab 4: Poultry slaughter

What are the main criteria for a good slaughter method?

No cruelty to animals

Minimal stress

Rapid and complete exsanguination

Minimal carcass damage

Hygienic

Economical

Safe for workers

What are the 7 major steps in poultry slaughter?

Ante-mortem inspection

Shackling and stunning

Exsanguination (bleeding)

Feather removal

Evisceration and post-mortem inspection

Washing and chilling

Final carcass preparation

When is ante-mortem inspection performed for poultry

Within 24 hours before slaughter

What is the purpose of ante-mortem inspection in poultry?

To check for disease, zoonoses, and proper animal welfare conditions

Why are birds placed in a dark room before slaughter?

Darkness calms the birds, reducing stress during shackling

What is shackling?

Hanging birds upside down from shackles on a moving processing line

What are the two main stunning methods used in poultry processing?

Electrical stunning (water bath)

Controlled Atmosphere Stunning (CO₂ or inert gases)

How does electrical stunning work in poultry?

Birds’ heads pass through a water bath with electric current, causing immediate unconsciousness

What is Controlled Atmosphere Stunning (CAS)?

Birds are exposed to CO₂ or inert gases that displace oxygen, rendering them unconscious

What is the major cause of death in poultry slaughter?

Exsanguination (bleeding)

How is bleeding performed in poultry plants?

An automated knife cuts major neck blood vessels while birds hang upside down

What is the first step in feather removal?

Scalding in hot water to loosen feathers

What machine removes feathers after scalding?

A picker with rotating rubber fingers

What special structure must be removed during poultry evisceration?

The oil gland at the base of the tail

What is the function of the oil gland in birds?

Produces oil used for feather waterproofing, antimicrobial protection, and feather maintenance

What organs are considered edible in chickens?

Gizzard

Liver

Heart

What are giblets?

Edible organs packaged with the bird:

Neck

Gizzard wall

Liver

Heart

What organs are considered inedible in chickens?

Spleen

Esophagus

Lungs

Intestines

Reproductive organs

Why must the gall bladder be removed carefully during evisceration?

Avoid bile contamination of the carcass

What bacteria are targeted during poultry washing and chilling?

Salmonella

Campylobacter

E. coli

What are the two main poultry chilling methods?

Water chilling (ice water)

Air chilling

What temperature must poultry reach after chilling for food safety?

Below 4°C within a specified time.

How long are poultry typically chilled?

Broilers: 1–2 hours

Turkeys: ~5 hours

What happens during final carcass preparation in poultry plants?

Sorting by weight

Grading

Cutting or deboning meat

Why is sanitation critical in meat processing plants?

Ensure food safety and prevent microbial contamination

How do plants check sanitation effectiveness?

Microbial swabbing and testing of carcasses

How are microbial samples collected in poultry plants?

Broth is added to a bagged carcass and sampled for microbial counts

What is one major difference between poultry and red meat slaughter?

Poultry require feather removal (scalding and picking) instead of skinning