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” during processing?
- 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
