Processing chicken involves several key steps to ensure it is safe for consumption. Here’s a concise overview:
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Receiving: Chickens are received from farms, inspected for health and quality.
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Stunning: Birds are rendered unconscious using electrical stunning or controlled atmosphere methods to minimize stress.
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Bleeding: Once stunned, the chickens are hung upside down, and their carotid arteries are cut to allow for blood drainage.
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Scalding: The carcasses are immersed in hot water to loosen feathers, making plucking easier.
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Plucking: Feathers are mechanically removed using machines.
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Evisceration: Internal organs are removed. Visceral organs are inspected for signs of disease.
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Washing: The carcasses are thoroughly washed to remove any contaminants.
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Chilling: Chickens are rapidly cooled in ice water or cold air to prevent bacterial growth.
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Cutting/Processing: Carcasses can be cut into parts (breasts, thighs, wings) or processed further into products like sausages.
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Packaging: Processed chicken parts are packaged for distribution with proper labeling.
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Quality Control: Ongoing inspections are conducted to ensure food safety and quality standards are met.
These steps are crucial for food safety and maintaining product quality.
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