Poultry Products Technology Exam 2r

Steps of processing

Feed withdrawal, catching, cooping and hauling, receiving and holding, unloading and hanging, stunning, slaughtering, scalding and defeathering, eviscerating, inspecting, chilling, and grading

1) Feed Withdrawal

Minimize fecal contamination, avoid live shrink (.5lb/hr), Minimize DOA (less withdrawal=overheating), 8-12hrs (+2 for turkeys) >14hrs= watery feces, intestinal breakage, weight loss

2) Live bird catching

Caught by 2 legs by trained catchers. 7-10 can catch 7,000-10,000/hr. Often catch at night for comfort and processing plant. Hand or manual catching. Partitions and blue light

3) Cooping and Hauling

6-7,000 bird/semi .5-1hr/truck load, PVC pipe= spacers, , fitted for weather, design of cages promote airflow, 15 degrees warmer

4) Receiving and Holding

Wait in holding sheds 1-5hrs, shade, misters, fans, curtains

5) Unloading and Hanging

Hung by shanks in shackles, 15-18 bird/min, dim lighting, minimize hang time & turns, 30-60sec hang time (weight on heart and lungs), disorientated

6) Stunning

Ensure unconsciousness and insensibility to pain; electrical, modified atmosphere, low atmosphere; Important to avoid pre-stun shocks; Ohm’s law, stunn effectively

7) Slaughtering/exsanguination

10-12sec between stun and stick; severe carotid arteries and jugular veins manually or automatically, each bird checked, CANNOT GO IN SCALDER ALIVE

8) Scalding and defeathering

Transfers heat to skin, relax muscles and dermal feathers; overflow for contamination and agitation for feather penetration necessary; water flow in opposite direction of birds; consider time and temp

9) Eviceration

loosen/remove crop; break and remove neck; vent cut (bunging); abdomen opening; evisceration; final inspection (vacuum); inside/outside rinse

10) Inspecting

Performed by USDA FSIS inspector; public health vets, consumer safety inspector, import/export inspector; good commercial practices

11) Chilling

Long-flow slush ice tanks; overflow, agitation, chlorine; no more than 8% water weight added; chill to 46-40F within 4 hours; air chilling; drip line

Electrical reversible stunning

Dominant in US; low voltage, high frequency, low current; no cardiac arrest; less carcass damage

Irreversible stunning

EU; high voltage, low frequency, high current; ventricular fibrillation followed by cardiac arrest; more carcass damage

Sunned effectively

tonic and clonic; wings clasp to body; no nictitating reflex; involuntary muscle control; no breathing

Not stunned effectively

Voluntary muscle control; nictitating reflex; breathing; pupils contract to light

Modified atmosphere

CO2 to lower pH or inert gasses to cause hypoxia

Low Atmosphere Pressure Stunning

Reduce air pressure by excavating air, hypoxic stun in 40-70 seconds, full cycle in 280 seconds

Semi-scalding

123-130F for 30-75 seconds; broilers and young turkeys; don’t take off skin

Sub-scalding

138-140F 30-75sec, mature birds

Young birds

Cornish game hen (<5wks, below 2lbs), broiler/fryer (below 10wks, 2-6lbs), roaster (12wks, 6-16lbs), capon (4 months)

Mature birds

Hen, baking chicken, cock, rooster

Skeletal muscle

striated, multinucleated, voluntary; over 650; large cell diameter; chemical to mechanical energy; maintain body temperature

Smooth muscle

Non-striated, mononucleated, involuntary; elastic, regulate fluid movement; spindle shaped cell; peristalsis

Cardiac muscle

striated, 1-2 nuclei, involuntary; branched cells, intercalated disks, rhythmic contraction

Epimysium

Surrounds individual muscles

Perimysium

Surround fascicles (bundles)

Endomysium

Surrounds individual muscle fiber

Extracellular matrix

3D network of proteins to support cells and tissues

Myofibrillar protiens

contractile proteins (myosin and actin), regulatory proteins (troponin and tropomyosin), cytoskeletal proteins (titin)

Muscle chemical composition

Water 65-80%, protein 16-22%, lipid 1-13%, non-protien substance 1-5%, cabrs 1.5%, inorganic constituents 1%

pH difference from alive to dead

7-5.6pH

Creatine/phosphagen system

anerobic, cytoplasm, 1ATP/CP

Glycolysis

anaerobic, cytoplasm, 2ATP/glucose

Krebs Cycle

aerobic, mitochondria, 33-36ATP/glucose

Water types in muscle

Tightly bound (4-5%), Immobilized (20%), free water (85%)

Ohm’s law

Current (I) = Voltage (V) / Resistance (R)