Poultry Processing

Outward Appearance of Skin

Various colors, especially on beaks and shanks, are signs of maturity.

Carotenoids

Pigments from feed that result in darker skin pigments.

Skin Color Preference in the US

Yellow is the preferred skin color for poultry meat.

Comb & Wattles

Secondary sex characteristics of chickens; can be surgically removed in processes called 'dubbing' and 'dewattling'.

Feathers

Appendages to the skin; white feathered chickens appear 'cleaner' after processing.

Skeletal Anatomy of a Chicken

Lightweight structure built for flight, with hollow long bones penetrated by air sacs.

Air Sacs

8-9 air sacs in the body cavity that help ease air in and out of the respiratory system.

Postmortem Inspection

Air sacs are inspected for signs of disease.

Muscular System

The crop stores food; pectoral muscles account for 15-20% of the bird's total weight.

Broiler Cuts

Know the popular cuts of poultry, including whole, half, and various pieces.

White Meat vs Dark Meat

White meat has more Type IIB muscle fibers, while dark meat has more Type I muscle fibers.

Feet of a Chicken

Marketed primarily to Asia, Caribbean countries, and Mexico.

Nutritional Benefits of Poultry

Considered a healthier meat source, avoiding 'bad cholesterol' and high in selenium and Vitamin B6.

Raising Chickens

Chickens are hatched, vaccinated, and sent to broiler farms without steroids and hormones.

Feed for Broilers

Corn and soybean mill are commonly used; feeds are formulated for each life stage.

Transportation Concerns

Catching methods that prevent injury are vital, as broken limbs can impact business.

Slaughter Process

Dim light keeps birds calm during slaughter, which involves stunning via electrical or controlled atmosphere.

Salmonella in Poultry Processing

A major concern that requires practices to reduce salmonella positive harvests.

Grocery Store Practices

Shoppers typically shop for poultry last in grocery stores.