Rentai Group: Common hanging issues in broiler slaughter and processing plants include:
2020-12-11
Broiler Slaughter and Processing Enterprise
1. The light intensity is too high. To reduce the stress levels in chickens, we require the installation of shading facilities to create a dimly lit hanging area for the chickens. The hanging area should be equipped with light-shading controls and use low-intensity lighting to minimize the chickens’ excitability. Excessive light intensity can lead to overactivity in the chickens, resulting in reduced meat yield and lower rates of product quality. To further reduce chicken stress, broiler slaughter and processing companies are required to install shading facilities to create a dimly lit hanging area. Using blue or green light in the hanging area appears to effectively calm the chickens. In the deep-processing stage of broilers, it’s crucial to ensure an appropriate gap between the hanging hooks and the fixed rods, preventing the chickens from flapping back and forth once they’re hung. Additionally, installing chest guards helps keep the chickens calm, reducing their struggles and wing flapping that could cause bruising.
2 A chicken with one leg suspended. The resulting injury is relatively severe, potentially causing dislocation and bleeding in the thigh.
3. The breastplate is not installed. Without a breastplate, the chickens’ vigorous wing flapping can cause blood spots and bruising on their wings; therefore, a breastplate should be installed.
The No. 4 production line is not fully loaded with chickens. If the production line isn't fully loaded with chickens, it can lead to issues such as unstable electric shock voltage and insufficient cleaning effectiveness. Broiler processing company.
5. The chicken-grabbing technique is incorrect. The proper method for grabbing a chicken is to hold its legs rather than its pelvic joints. All force should be applied to the chicken’s legs, with no pulling pressure on the chicken’s feet—thus preventing any injury to the feet. The more vigorously the chicken resists, the greater the force the chicken-grabber must exert. During the process of hanging the chicken, the friction generated by dragging causes the chicken’s feet to turn red; the pressure applied when grabbing the chicken leads to redness around the elbow joint. All this pressure is concentrated on the drumstick area, resulting in bruising and hematoma formation.
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