Meat Processing

Question 1

what happens during pre slaughter management

Answer 1

• feed withdrawl, so GI is empty and there is no condemnation (about 10-12 hours before, 3% shrinkage is expected, feeders and drinkers are lifted)
• water is withdrawn to keep birds from getting wet during catching
• raise equipment to ceiling
• ## catching crew comes in and catches birds, reduses bruising, turket machine doesnt work and chickens dont walk as much

Question 2

what stressors are added during trasnportation

Answer 2

• fed withdrawl
• caught up
• cold air
• vibrations from truck
• loud noises

Question 3

what is a passive or mechanical truck

Answer 3

• trucks will have inlets around back of truck, driver can alter air inlets to keep temperature a bit more stable
• air comes mostly from the back of the truck
• huge variation in temperature in truck
• front of truck is warm, back of truck is cold

Question 4

what are ventialtion trucks

Answer 4

• truck will have inlets and fans that keep stable temperature alon all of the trialer
• very expensive

Question 5

how does passive ventilation work

Answer 5

• positive pressure in because there is a negative pressure around the vehicle
• convection current due to bird heat loss

Question 6

what is a lairage period

Answer 6

• time between transport and slaughter
• length of storage time
• quality of storage environment
• quiet, good temperature and nice lighting

Question 7

how are birds prepared for shaackling

Answer 7

• birds will be hung by legs in shackles, dipped in saline solution that will assist in electrify birds
• gas stunining co2 kills birds
• low atmosphere pressure system (remove oxygen from chamber, birds die)

Question 8

what are problems will electricle stunning and killing

Answer 8

• birds are alive at shackling
• blood splatter (broken blood vessels)
• broken clavicles

Question 9

what is carbon dioxide or argon killing

Answer 9

• gas needs proper gas levels to be ok
• must confirm death (possibility of survival)
• after hanging necks are cut, bled out

Question 10

what is LAPS

Answer 10

• removes air from the bird chamber, reduces oxygen concentration
• can be done in the containers (designed )
• non aversive, shackling not required
• approved in USA not europe

Question 11

what is scalding

Answer 11

• carcasses dipped in hot water to loosen feathers
• chickend 55c for 90-120 seconds
• to loosen skin
• feathers are then removed
• birds are removed from dirty shackles and put on clean shackles, new area of plant

Question 12

what is viscera drawn

Answer 12

• condemnations happen
• birds are washed and chilled
• graded from A (perfectly) to utility birds
• may get further processing

Question 13

what is grading based on

Answer 13

• conformation = cysts blisters skeletal abnormailties
• flashing
• fat
• dressing - tears, pin feathers, discoloration, parts missinf
• ## broken bones