poultary process

1. Poultry
Processin
g
Presented by-
Lina Darokar

2. CONTENT
 Introduction
 Properties of poultry
 Characteristics of poultry processing
 Slaughtering process -
1. Traditional method
2. Modern method

3. o Slaughtering procedures -
• Preslaughter handling
• Slaughtering
• Chilling
o Processing of poultry -
• Raw poultry products
• Processed poultry products
o Poultry processing in India

4. INTRODUCTION
 The term “poultry” refers to
domestic fowl reared for their eggs,
flesh or feathers and includes
chicken, ducks, turkey & pigeons.
 Poultry meat is good source of
protein and has a lipid content &
low calorific value.
 It is palatable, tender & easily
digestible

5. Properties of poultry
 High in proteins
 Low in Fats
 Excellent source of essential amino acids
 Dark meat and skin are higher in fats than
white .

7. Classification of Birds
Birds bred for poultry production are generally
grown For a particular amount of time or until
they reach the specific weight.
Rock Cornish hen narrowly defined as a hybrid
cross specially bred to produce a small roaster.
The are used to denote a small birds 5 to 6
weeks old, That is often served Whole and
stuffed.

8. Fat contents
Poultry has a higher proportion of Unsaturated
fatty acids compared to saturated fatty acids.
Both turkey and Chicken contain about 30%
saturated, 43 % monosaturated, 22%
polysaturated fatty acids.
In birds fat is primarily deposited under the skin
or in Abdominal cavity.

9. Microbial Contamination
Poultry provides are excellent medium for the
growth of microorganisms. The principal
spoilage bacteria found on poultry including
Pseudomonas, staphylococcus, micrococcus,
Acinetobacter and moraxell.
Potential causes of Contamination of poultry
during the slaughtering & processing procedure.

10. Acinetobacter bacteria
Pseudomonas bacteria

11. Staphylococcus bacteria
Moraxella bacteria

12. Slaughtering
 Slaughtering refer to killing of domestic
livestock. The slaughtering involves some
initial cutting, opening the major body cavities
to remove the entrails .
 Slaughtering is done by two methods –
1. Traditional method
2. Modern method

13. Traditional methods
 Kosher –
 A Jewish method
 Only sheep, goat, deer, cattle and poultry
slaughtered.
 Meat should not contain any blood vessel
 Meat should not be preserved for more than 3
days.

14.  HALAL-
 Muslim method of slaughtering.
o Park in prohibited
 No blood should be left in carcass.
o JHATKA-
 Practiced by Sikhs.
 Head is completely removed in one stroke.

15. Modern Method
Various type of slaughtering processes-
1. Procurement
2. Lairage
3. Ante-mortem inspection
4. Stunning
5. Sticking
6. Bleeding
7. Scalding
8. Picking
9. Pinning
10. Cropping & venting

16. Slaughtering procedures
 Preslaughter Handling –
At night the birds are caught by specially trained
crews & placed into plastic or wooden transport
cages. The handling & transfer of birds both on the
farm & at the slaughterhouse can be stressful.
Stress can have negative effects on the quality of
the final meat product, & therefore efforts are
constantly being made to improve the preslaughter
process.

17. Stunning & Killing
After the birds have been transferred to the moving
shackles, they are usually stunned by running their
heads through a water bath that conducts an electric
current.
Stunning produces unconsciousness, but it does kill
the birds. Any birds not killed by the machine are
quickly killed by a person with knife.
The birds are permitted to bleed for a fixed amount
of time, depending on size & species ( e.g. 1 ½
minutes for broilers )

18. Scalding
Following bleeding, the birds go through scalding
tanks. These tanks contain hot water that soften
the skin so that the feathers can be removed. The
temperature of the water is carefully controlled.
Turkeys & spent hens ( egg-laying birds that have
finished their laying cycles) are generally run at
higher temperature- 59 to 60 deg. C .

19. Defeathering
The carcasses are moved through a sequence of
machines, each optimized for removing different
sets of feathers.
At this point the carcasses are usually singed by
passing through a flame that burns off any
remaining feathers.
The blood & feathers accumulated during these
early steps are generally collected & rendered to
make blood meal &feather meal.

20. Removal of heads & legs
 The carcasses drop off the shackle & are
rehung by their hock onto the eviscerating
shackle line.
 By law US, the scalding & defeathering steps
must be separated by a wall from the
evisceration steps in order to minimize cross
–contamination .

21.  Evisceration can be done either by hand or by using
complex, fully automated mechanical devices.
 Automated evisceration lines can operate at a rate of
about 70 birds per min.
 The inspection procedures in the poultry industry
vary around the world & may be performed by Gov.
inspector, veterinarians, or plant personnel.
 A final inspection is often carried out at this point , &
the carcasses are then washed thoroughly.
Evisceration & Inspection

22. Chilling
The two main methods for chilling poultry-
1. Water chilling - is used throughout North-
America & involves a prechilling steps in which a
countercurrent flow of cold water is used to lower
the temp. of the carcasses.
2. Air chilling – is the standard in Europe. The
carcasses are hung by shackles & moved
through cooler with rapidly moving air. The
process is less energy – efficient than water
chilling.

23. Processing of poultry
There are three type of poultry -
I. Raw poultry products
II. Fresh poultry
III. Frozen poultry

24.  Raw poultry products - whole or individual
parts of birds may be packages raw for direct
sale. Poultry packaging in US must include
instructions about safe handling
 Fresh poultry – A birds are generally cut into a
no. of piece, which are placed on plastic foam
trays and covered with a plastic film.
 Frozen poultry – Most frozen poultry is
vacuum-packed in plastic bags and then frozen
in high-velocity freezers. for best results poultry
should be used within three months.

25. Processed poultry products
Poultry may be further processed into other
products such as –
I. Battering & breading
II. Tumbling & massaging
III. Smoking
IV. Deboning & grinding

26.  Battering & breading – some poultry products
are battered (e. g., with beer batter) or battered &
breaded (e.g., with crackers meal, cornmeal) for
frying.
 Tumbling & massaging – In the manufacturing
of many products, the meal is mixed with a variety
of non meat ingredients, salts, species. Tumbling
& massaging are gentle methods that produce a
uniform meat mixture.

27.  Smoking – poultry may be smoked. Prior to
smoking, the birds must be brined & then
allowed to dry, smoking can be done using
real wood shavings or smoke flavoring.
 Deboning & grinding – these materials run
through a machine called meat-bone
separator. The meat is combined with water or
ice, salt, & seasoning & chopped to emulsify
the materials

30. Poultry processing in India
• Even with a predominantly vegetarian
population, the sheer no. of poultry meat lovers
in India is staggering. With a population of 1320
million, and a per capita annual broiler
consumption of 4-3 kg, weekly slaughter
exceeds 50 million numbers.
• The good news is that the modern automated
poultry slaughter sector exhibited 25% growth
in capacity during 2015 -16.