04-Poultry-Evisceration-class0

04-Poultry-Evisceration-class0 - Poultry Processing Unit...

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Poultry Processing Unit Operations: Evisceration FDST 4320 – HACCP for the Food Industry UGA © WC Hurst Fall 2011 1 Dr. William C. Hurst FDST 4320 HACCP in the Food Industry Fall Semester 2011 These steps must be carried out carefully to FDST 4320/6320 © W.C. Hurst 2011 1. Oil Sac Removal a. Done by b. Bird is placed at a certain angle and a pair of scissors or a short-blade knife cuts off the oil gland at the base of the tai FDST 4320/6320 © W.C. Hurst 2011 base of the tail c. Removal of the oil sac is necessary to prevent the oil from exuding from the gland and producing off flavors in the meat during cooking d. All machinery parts 2. Venting a. A short-blade knife b. The skin around the cloaca is FDST 4320/6320 © W.C. Hurst 2011 cut carefully and in a circular fashion to minimize 3. Opening the Vent a. The abdominal skin FDST 4320/6320 © W.C. Hurst 2011 4. Evisceration a. The process of opening the body cavity and withdrawing the viscera b. Can be done manually or automatically
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04-Poultry-Evisceration-class0 - Poultry Processing Unit...

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