SLAUGHTERING PROCESS OF THE POULTRY

The mechanical line of slaughtering poultry is as follows;-

1. Stunning.The birds are suspended in a line and the period which bird waits while suspended up side down on the conveyor before they reach the point of stunning is a time of a particular distress.Therefore this period should be as short as possible thus not more than 1/2 minute in domesticated fowls and one minute in turkey.The poultry hang on a little are often made unconscious with a blow using a piece of wood(club stick).Then the carotid is severed and bird slides along the line while being bled out towards the scalding vat.Scalding must not be done until all movements have ceased.One can also stun the bird using electric tong.
2. Bleeding.After stunning and slaughtering bleeding should be allowed to continue for at least one and half minutes for domestic fowls,two minutes for the turkey.If time limit does not observed there is danger that some birds will enter the scalding vast and be plucked while still alive and regaining of consciousness.Bleeding in killing without stunning which is done in Koshers,Hallal and Jatka method may lead to Wriggling.
3. Feather plucking.Usually plucking are scaled after bleeding to facilitates a complete removal of feathers.The following technique are employed:-Dry plucking, this is regarded as the most preferred because meat appears clean but it is difficult in industries.Another is scalding and plucking which preferred to facilitate complete removal of feathers.Scalding water are 60 degree centigrade and poultry remain there for 1-2 minutes.NB:-soft scalding uses 120F-130F for 1-2 minutes, semi scalding uses 120F-130F for 1-3 minutes, sub scalding uses 150F for 30-90 seconds, hard scalding uses 150F and above it is very deteriorating.
4. Removal of feet/delegging.The removal of feet of the heel joint would be convenient at this stage to avoid dirty and water from the feet and legs running down over after opening the abdominal cavity and diseases in legs might pass unnoticed.
5. Evisceration,the opening of the abdominal cavity that is the slaughter of poultry should be followed immediate and complete evisceration.Note that the abdominal cavity is opened by making a transverse incision below the sternum and circular cut is made around the vent so that intestine and organs can be manipulated out easily.
6. Post mortem inspection.

Meat inspection procedure:-

• Meat inspection is performed preferably at the evisceration point.Which is done by first inspection of external surface,second inspection of internal surfaces, third inspection of the visceral organs.
• Also one should identify the species of the birds, sex,age in order to avoid disease associated with such factors e.g fowl pullorum diseases.