When In Necessity Of Chicken Processing California Must Be Considered First


by Leigh Bean


When in need of chicken processing California provides the right place to take your birds. The procedure of processing chicken is very involving with several steps that follow each other in a precise sequence. There are also many different equipments that are used to perform each step. The help of workers is needed to manage the entire process. Staff members may be specialized with each person handling only a specific portion of the process.

Chicken processing could be carried out on large and small scale alike. The steps are basically similar although the equipments may vary in levels of sophistication and dimension. The main processes entailed comprise pre-slaughter which entails picking or catching the bird and moving if the firm is situated somewhere else. Other steps include killing, bleeding, immobilizing, removal of feathers, picking, chopping of undesired sections, evisceration, scalding, refrigerating, deboning, packing, storage, distributing and cut-up. The order is not listed in the right sequence of actions.

In small plants, birds are placed in a funnel-shaped killing cone and in large ones, they are hang on shackles and stunned before killing. The carcasses are moved on motorized or pushed tracks. Motorized tracks minimize need for more labor. The most common killing method is cutting of blood vessels. The esophagus must not be chopped to avoid microbial contamination from leakage. Stunning can be dangerous in wet environments.

Bleeding is necessary after killing so as to prevent blood stains on the meat. Stunned birds bleed to completion because they do not flip wings or struggle. Un-stunned poultry also bleed slowly and the output is low. Bleeding should last between two to three minutes. Blood may be collected in buckets or troughs. Blood is used in composting. On large scale, the blood is considered to be a wastewater pollutant. This is so because it has a lot of organic matter.

Birds are submerged into hot water after the process of bleeding completes. Hot water loosens feathers and makes it simple to pluck out. Hot water breaks down the protein that maintains the feathers in place. The process is very temperature sensitive. Forms of scalding are waterfowl, soft, hard and no man land and they all have diverse temperature requirements.

The scalded birds are later inserted into the pickers. Cold scald water cannot break the protein totally whereas too hot water pills off flesh together with the feathers. The mechanical pickers use abrasion and the procedure takes up to 30 seconds to pick a whole chicken completely. Mechanical pickers can handle several birds in one cycle. Other models of pickers like the drum picker processes one bird in each cycle.

The heads, oil glands and feet are removed when picking is completed. Machines are applied in large companies to attain this. Evisceration process chops open the carcass to eradicate internal organs like esophagus, spleen, lungs, reproductive organs and intestines. Cleaning is necessary after evisceration and temperatures should be lowered instantly to stop attack by microbial. Chilled meat is passed through a number of steps and then packed.

When in need of chicken processing California is the way to go. There are many techniques and equipments that help to achieve quality services. Costs are also low and affordable.




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