When In Need Of Chicken Processing California Is The Way To Go


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 may be performed on both large and small scale. The steps are fundamentally similar but the equipments can differ in level of sophistication and size. The major processes entailed include pre-slaughter which involves catching or picking the bird and shipping if the plant is situated elsewhere. Other steps include immobilizing, killing, bleeding, removal of feathers, scalding, picking, chopping of unwanted sections, evisceration, refrigerating, cut-up, deboning, packing, storage and distribution.

In small firms, birds are placed in funnel-shaped killing cones and in huge ones, they are suspended on shackles and shocked before killing. Carcasses are shifted from one place to another on pushed or motorized tracks. Motorized tracks minimize necessity for more labor resources. The most widespread killing method is slicing of blood veins. The esophagi need not to be cut to prevent microbial contamination due to leakage. Stunning may be dangerous in damp environments.

Bleeding is essential after killing in order to prevent blood stains in the meat. Stunned chicken bleeds to completion as they do not struggle or flip wings. Un-stunned birds also bleed slowly and output is small. Bleeding lasts between 2 to 3 minutes. Blood can be collected in troughs or buckets. Blood is utilized in composting. In large scale, blood is viewed to be wastewater contaminant. This is so due to the fact that it has much 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 then inserted in the picker. Cold scald water does not break the protein completely while too hot water makes flesh to pill off with the feather. The mechanical pickers utilize abrasion and the process takes up to thirty seconds to pick a chicken completely clean. Mechanical pickers can process several birds at a time. Other models of pickers such as the drum picker handle a single bird at a time.

The feet, heads and oil glands are removed after picking is finished. Machines are utilized in large plants to achieve this. Evisceration chops open the body to eliminate internal organs such as intestines, esophagus, spleen, lungs and reproductive organs. Cleaning is required after evisceration and the temperature should be lowered immediately to stop microbial attack. Refrigerated meat is taken through some 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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