The necessary equipment for the slaughter of poultry

In order to increase productivity, as well as improve sanitary conditions, slaughter and further processing of poultry should be carried out on special conveyor lines.

Hanging on the conveyor

One of the first and important stages is hanging the bird on the conveyor. This is preceded by catching and preliminary fasting for 24 hours. The animals are then delivered to the workshop where workers manually hang them from the hooks of the conveyor by the legs.

In this position, they should be at least 1.30 minutes in order to calm the birds, which is very important in the subsequent processing steps.

Stun (immobilization)

Then, using, for example, an electric current, the bird is stunned. At this stage, it is necessary - stunning, this procedure allows you to immobilize, but it does not stop the heart.

The design feature of the immobilization device is that water is an auxiliary element in the process. The head of the animal is lowered into the water and the voltage is held for 3-6 seconds. This method is considered more humane.

Mechanical stunning or stunning with carbon dioxide is also possible. The first method is referred to as more accessible and not requiring special equipment for cutting poultry.

It is carried out with the help of a blow with a hard object on the frontal part of the head, while it is very important to calculate the force of the blow in order to only stun and not kill the animal.

In the West, the use of gas anesthesia is widespread; for this purpose, the bird is placed in a closed room and carbon dioxide is released, after which the animals are immobilized by suffocation for 3-5 minutes.

Slaughter

The technology of poultry slaughter can be divided into 2 ways: manual and automatic.

Manual slaughter is carried out in an external or internal way; for this purpose, the blood vessels are opened with a sharp knife or scissors.

The external method allows to mechanize this process with the help of equipment for slaughtering poultry of various designs, which are widely represented on the market and are available to farmers.

Exsanguination

The most important thing at this stage is that the bird's heart continues to function, in this case a good outflow of blood is ensured up to 2/3.

It is held over a special tray in a tiled tunnel for 2-3 minutes and no later than 30 seconds after stunning. Properly drained carcass - a guarantee of quality product at the exit.

Scalding

Next, a heat treatment is performed to loosen the retention of the pen in the pen bag. This is necessary so that the plumage is easily removed with the help of special machines. There is a soft and hard scalding.

Each of them has its advantages and disadvantages. The soft mode is good because the epidermis is not disturbed, the skin is absolutely not damaged and the carcass retains its attractive appearance. However, the feathers are rather poorly removed, and manual additional tilting of the bird is required, which will entail additional labor, and, accordingly, costs. The hard mode helps to ensure a fully mechanical flap, as with its use the feathers are very easily removed.

But at the same time the epidermis is completely damaged and the skin loses its presentation, in order to avoid this, additional processing is required, more precisely cooling in cold water, this will help to maintain the normal appearance of the carcass, meeting the quality standards.

Feather removal

Plucking birds is carried out with the help of specialized equipment, most often used bilny and slightly less disc and centrifugal machines. The principle of operation of these mechanisms is the organization of the friction force, which must exceed the force with which the pen is held in the carcass. After carrying out this procedure, the bird on the conveyor belt is sent to a manual dohchipka, where all feathers are removed. And the final stage is the processing on the conveyor with a gas torch, which allows you to achieve smooth skin without damaging it.

Gutting

The process of gutting is also fully mechanized.It flows on a conveyor above a specific gutter construction. This allows you to automatically separate the offal for further processing.

There is also a special machine for trimming the feet at the tarsus joint. After gutting veterinary examination is carried out. Qualitatively gutted carcasses make it possible to get a high expert assessment, and also to properly separate the giblets, which will later be sold or will be used for the manufacture of feed.

Cooling

The obligatory stage is the washing of the eviscerated carcasses, which is carried out with the help of bilno-shower machines and shower chambers, and the internal cleaning is carried out with the help of a nozzle hose.

After that, the carcass is cooled in water or in the open air to 4 °. This contributes to better storage of meat in the future, protects it from the development of harmful microorganisms. After this procedure, the carcass is dried on a conveyor and sent to the package. The line of slaughter is fully mechanized and mostly does not require additional labor costs.Due to the wide choice of different machines, you can get high-quality meat at the output, without using additional labor.