Poultry

[Olayiwola Danso]

Poultry processing refers to the series of steps involved in converting live poultry – such as chickens, turkeys, or ducks into meat products that are safe and ready for human consumption. It involves both slaughtering and post-slaughter handling under hygienic conditions to ensure food safety and quality.

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[Moazzem Hossain]

Very informative.

[OLATUNDE EMMANUEL ABATAN]

Poultry processing normally refers to the process to harvest animals. This process starts at the withdrawal of feed at the farm, collecting the birds, placing them into transport cages, transporting to the slaughterhouse, shackling, stunning, plucking, singeing, evisceration, inspection, chilling, may include further processing (cuts, sausages, etc.), packing, storage, and cold distribution of the chicken meat and/or products.

[Unknown Member]

Poultry processing is a highly mechanized and regulated sequence of operations that transforms live birds into safe, edible, and market-ready poultry products, adhering to strict sanitary and quality standards. The process begins with live bird reception and ante-mortem inspection, followed by stunning (electrical or controlled atmosphere), exsanguination (bleeding), scalding, defeathering, evisceration, post-mortem inspection, and carcass washing. This is succeeded by chilling (usually via immersion or air chilling) to rapidly reduce microbial load, followed by further processing steps such as portioning, deboning, and packaging. Modern facilities incorporate Hazard Analysis Critical Control Point (HACCP) protocols, automated equipment, real-time microbial monitoring, and traceability systems to ensure food safety, animal welfare, and operational efficiency throughout the supply chain.

[Jeffery Escobar]

Poultry processing normally refers to the process to harvest animals. This process starts at the withdrawal of feed at the farm, collecting the birds, placing them into transport cages, transporting to the slaughterhouse, shackling, stunning, plucking, singeing, evisceration, inspection, chilling, may include further processing (cuts, sausages, etc.), packing, storage, and cold distribution of the chicken meat and/or products.

[Imran Elladan Elmukhtar]

TURKEYS

Turkey feed is very similar to broiler
feed. However, turkeys are prone
to selective feeding. making pellet
quality a high-priority. The recipes
for turkey feed also have a higher
total fat content which results
in a higher pelleting capacity
compared to broiler feed. Turkey
feed, like broiler feed, is also
subdivided into starter, grower, and
finisher recipes, with increased fat
content towards the end of life.
Turkeys are very sensitive and
may die from foreign substances
introduced by carry-over from
mixers, bins, and conveyor
equipment, as well as bad mixing
quality. These foreign substances
may originate from conventional
broiler feed manufacturing like
coccidiostats (Salinomycin).