03-Poultry-Dressing-class

03-Poultry-Dressing-class - Poultry Processing Unit...

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Poultry Processing Unit Operations: Dressing FDST 4320 – HACCP for the Food Industry UGA © WC Hurst Fall 2011 1 Unit Operations in Primary Processing: DRESSING Dr. William C. Hurst FDST 4320 HACCP in the Food Industry Fall Semester 2011 These steps prepare poultry for processing. FDST 4320/6320 © W.C. Hurst 2011 Defeathering 1. a. b. Grower is paid based on FDST 4320/6320 © W.C. Hurst 2011 live bird weight 2. Unloading a. Minimize bird bruising b. Minimize bird FDST 4320/6320 © W.C. Hurst 2011 3. Live Hanging a. b. Hangers must be trained to avoid leg or wing FDST 4320/6320 © W.C. Hurst 2011 damage, bruising c. Can have a significant effect on poor bleed-out and loss of bird parts d. 4. Stunning a. Electrical or gas b. Purpose is FDST 4320/6320 © W.C. Hurst 2011 c. Improper stunning leads
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Poultry Processing Unit Operations: Dressing FDST 4320 – HACCP for the Food Industry UGA © WC Hurst Fall 2011 2 5. Slaughter a. Mechanical guide bar with grooved rollers holds head rigid and extend the bird’s neck for the cut FDST 4320/6320 © W.C. Hurst 2011 b. c. Do not cut trachea or spinal cord; do not cut head off 6. Bleeding a. Monitor slaughter machine to ensure cuts are made properly; make missed cuts b. Birds FDST 4320/6320 © W.C. Hurst 2011 c. Blood tunnel collects blood in confined area 1) Prevents contamination of scald water
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03-Poultry-Dressing-class - Poultry Processing Unit...

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