How to improve the processing efficiency of broiler slaughter
2022-07-06
Before broiler chickens are slaughtered, they must first be caught from the chicken coop and placed into crates, then transported to the holding area at the broiler slaughterhouse and unloaded there. The live birds are hung on the slaughter line and undergo a series of steps including stunning, bleeding, blood removal, plucking, evisceration, inspection, cooling, grading, and packaging. Due to the complexity of the production and broiler slaughter-processing procedures, numerous factors can reduce the yield rate and carcass grade, thereby impacting the company’s overall profitability.
Catching chickens, putting them into baskets, and transporting live chickens.
Chicken catching can be done either manually or by machine. Globally, most companies still rely on manual chicken catching. Since chickens are not accustomed to external stimuli, members of the chicken-catching team must first undergo training on how to minimize stress in the birds. The entire chicken-catching process is carefully designed and implemented to ensure minimal stress responses—thereby reducing bruising, injuries to wings and legs, heat stress, and mortality rates during the journey to the broiler slaughterhouse, ultimately leading to higher meat yields.
Receiving, preparing for slaughter, and hanging the chicken
First, be sure to thoroughly clean empty chicken crates before loading them onto the live bird transport vehicles to minimize cross-contamination as much as possible. Second, try to shorten the time between slaughtering broilers. of the In the holding area, chickens need sufficient ventilation to reduce mortality and excessive weight loss.
Before broilers arrive at the broiler slaughterhouse, they should be fasted. Between 8 and 12 hours—this allows the chickens sufficient time to clear their gastrointestinal tracts, thereby reducing the potential contamination of carcasses by digestive contents during processing.
The chicken housing area should be equipped with light-shading controls and use low-intensity lighting to reduce the excitability of the chickens. Excessive light intensity can lead to overactivity in the birds, thereby reducing meat production.
Broiler slaughter During the process The stunning process can affect the overall quality of blood drainage, feather removal, and chicken meat. After stunning, it’s crucial to ensure that the chickens remain motionless during the blood-draining phase. If the voltage used for stunning is too high, it may cause bleeding in the wings, reddening of the skin, difficulty in feather removal, bone fractures, and blood contamination in the chicken meat.
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