Poultry Slaughter and Carcass Dressing Flashcards
What are the key requirements for the design and operation of poultry abattoirs?
Compliance with Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).
Pre-requisite programs for food safety and welfare standards.
Adequate ventilation, temperature control, and waste management.
What are the responsibilities of the Animal Welfare Officer (AWO) at the abattoir?
Identify animals needing priority slaughter.
Monitor welfare needs and implement improvements.
Maintain records of actions taken to enhance welfare.
Describe the two main methods of poultry stunning used commercially.
Electrical Stunning (Water Bath)
Controlled Atmosphere Stunning (CAS)
Describe Electrical stunning (water bath) of poultry
Requires birds to be shackled alive, heads fully immersed in electrified water.
Signs of effective stunning: Loss of nictitating reflex, absence of rhythmic breathing, and body tremors.
Describe controlled atmosphere stunning (CAS) of poultry
Birds are exposed to gases like CO₂, Argon, or Nitrogen.
Eliminates live shackling and improves meat quality.
What are the potential issues with electrical stunning of poultry?
Requires live shackling, causing pain and stress.
Risks of pre-stun shocks (e.g., wing tip contact).
Inadequate stunning or electro-immobilization in some cases.
What are the advantages of Controlled Atmosphere Stunning (CAS)?
Eliminates live shackling.
Ensures all birds are stunned non-recoverably.
Reduces stress and improves working conditions.
What are the key steps in the poultry slaughter and dressing process?
Lairage: Proper ventilation, temperature, and humidity control.
Stunning and Bleeding: Ensuring birds are unconscious during neck cutting.
Scalding and Defeathering: Using hot water to loosen feathers for removal.
Hock Cutting
Evisceration: Removal of internal organs under hygienic conditions.
Washing and Chilling: Using potable water to clean carcasses and chilling to ≤4°C.
What are the benefits and challenges of Controlled Atmosphere Stunning?
Benefits: No live shackling, better welfare, improved meat quality.
Challenges: Initial aversion, respiratory effects, and risks of convulsions.
What are the regulations for stunning under European and UK laws?
European Law: Council Regulation (EC) 1099/2009.
UK Law: Welfare of Animals at the Time of Killing (WATOK) 2015.
What are the hygienic practices for dressing and chilling poultry?
Use potable water for carcass washing.
Chill carcasses to ≤4°C with air or water jets.
Ensure 8-10 hours of maturation (shorter with electric stimulation).
What are the main steps of official controls during poultry slaughter?
Post-mortem inspection of carcasses.
Classification of carcasses for quality.
Monitoring compliance with hygiene standards.
How is small-scale slaughter of birds managed?
Mechanical percussion killing is preferred for emergency and limited use.
Cervical dislocation can be used but must be followed by a permitted method.
What welfare concerns are associated with shackling in poultry slaughter?
Inversion and shackling cause pain and stress, particularly for live birds.
Shackles must be appropriately sized for the species to minimize harm.
What are the signs of effective electrical stunning in poultry?
Loss of nictitating reflex.
No rhythmic breathing.
Rapid body tremors and tightly held wings.
