Poultry Processing-Slaughter continue

What is a picker?

removes feathers without damaging the carcass

How is picking a major point of cross contamination?

• it expels fecal matter onto picker fingers then onto other birds

• drives bacteria into feather follicles and become trapped during chilling

What is pinning?

removal of pin feathers by hand

What is singeing?

burning filoplumes “hairs”

• rinse with chlorine 20-50 ppm

What are the feather removal problems with scalding?

• too high temp or too long

  • can cause discoloration (bleaching)

• too low temp or too short

  • discoloration (splotching, uneven color)

  • poor feather removal

What are feather removal problems with picking?

if picking too hard

• broken bones

• skin tears

• does NOT cause bruising though

Where are the feet removed at?

the hock joints

If the hock cutter cuts too low what happens?

meat will shrink down upon cooking and expose bone — short cut

what happens if the hock cutter cuts too high?

long cut

What are the 2 grades for paw processing?

• A - no splotchy colors

• B - splotches

What is evisceration ?

removal of internal organs

• removing oil gland/preen gland

• expose and inspect viscera

What is federally inspected for signs of disease?

intestines (viscera)

In regards to inspection (mandatory), what is wholesomeness?

fit for human consumption

In regards to grading (voluntary), what is quality?

conformation, fleshing, fat covering, exposed flesh, bone damage, and discoloration

Why must the carcass temperature be reduced?

to prevent microbial growth

What is immersion chilling?

Submerging carcasses in chilled water bath; most common method of carcass chilling

What is air chilling?

occurs by passing cold air over carcasses; more expensive process but some consumers are willing to pay more for air chilling

Which chilling type is 25% more efficient?

Immersion chilling

How many plants in the U.S. still air chill?

4-5 plants

What is COPE?

Continuous online pathogen eliminator

• a finishing chiller

What are the advantages of air chilling?

• reduces cross contamination

• leaves crispier outer skin

• consumer preference

what are the disadvantages of air chilling?

• requires a large amount of space

• potential decreased yield - forced air dehydrates bird

• less efficient

• if birds gain water weight, then it must be on label and cannot be considered “air chilled”

What is HACCP?

Hazard analysis and critical control points

In 1966, what did HACCP legislation implement?

scientific testing for bacteria