Exam 3 - Broiler Processing Flashcards
what is the age of the bird at processing depend on?
typically determined by genetic line or strain
what are the characteristics of a high quality product?
- good health
- well finished
- well fleshed
what are possible external abnormalities that can be found on the carcass?
- breast blisters
- bruises
- skin tears
- others
how do breast blisters occur?
the litter is not clean so the chickens got abrasions on the chest from ammonia
what is a good way to prevent bruising in birds?
move them gently and do not overstock them
to prepare the birds for processing feed should be removed ___ to ___ hours before processing
6 to 8
why do we pull feed from the birds before processing?
to empty the gi tract and avoid contamination during processing
to prepare for processing the facility should be cleaned with ______ approved products
USDA
why should ice be prepared for processing?
to cool down the birds to ensure there is no bacterial growth
what is needed for bird “cleaning”?
- knives
- packaging supplies
what are abnormalities you can find during processing?
- lumps or soft spots on the liver
- fluid in the body cavity
- orange fat
- organ twice the normal size
- breast and thigh meat the same color
- white streaks
T/F: orange fat is common in thin birds
FALSE, the fat should be yellow
list the 9 steps of processing?
- stunning
- exsanguination
- scalding
- plucking
- removal of head and feet
- eviseration
- rinse
- chilling
- packaging
what are two common cuts used to open the abdomen?
- J-cut
- Bar cut
T/F: the bar cut is commonly used in turkeys to open the abdomen during processing
true!
what are the steps to eviserating a bird?
- stick hand in the bird
- loosen/twist
- remove organs
