Poultry Slaughter Process

Poultry Slaughter Stages

White meat production involves more arduous and detailed processes compared to many other food items. The fact that white meat obtained from animals such as chickens, turkeys, and ducks raised on poultry farms is healthier has led to the sector's growth, increased supply, and consequently, a rise in production capacity. One of the elements that can meet production capacity is the high-capacity machines used in slaughterhouses. You can visit the website to learn about the slaughter process in slaughterhouses where many different machines are used, such as chicken cutting machines, chicken defeathering machines, internal organ removal, cutting, and anus splitting machines.

Feather Removal Process

The transportation of chickens from farms to slaughterhouses is done with suitable cages. Animals to be sent for slaughter should not be fed for 12 hours beforehand. Their water needs must be met. Chickens arriving at the slaughterhouse are hung head down in chicken cutting machines. At this stage, general inspections are carried out, and those not suitable for slaughter are rejected. The brevity and speed of this stage are important for reducing stress in animals. After the stunning process, the animals are ready for slaughter. After this step, the feather scalding stage begins. In this stage, called scalding, the feathers are sufficiently softened. After the feather scalding process, the feathers of poultry are cleaned with a chicken defeathering machine. These machines operate in two series: pre-defeathering and final defeathering. The defeathering process is carried out by rubber fingers located on the left and right. For detailed information about chicken defeathering machines, you can visit the alberkmakine.com page.