John Michael E.

Escalona Rating:
Grade 11 November 11, 2019
My narrative report
In broiler production

Introduction:
Poultry processing, preparation of meat from various types of fowl for
consumption by human. Chickens are the most common sources of poultry, however; other
commercially available poultry meats come from ducks, geese, pigeon, quail, etc…

Materials:
Knife
Bowl
Apron
Hairnet
Meat grinder
Measuring cup and spoon
Plastic
Seasonings such as (salt, phosphate, pepper, pine apple juice, curing salt)
Warm water

Process:

1. Find a place for the slaughter area and tie up their feet upside down for quick and easy
the process of slaughtering.
2. Slice on their ligaments.
3. Look for supply of water and wash it.

4. Soak the broiler into the boiled water.

5. Remove gently the feathers.

6. Scorch the extant of feathers.

7. ready for cutting the broiler.

A. cut the broiler softly on their thigh then breaks both legs. Remove the entire internal organ
careful and no damage.

8. Set for labelling internal organ.

8. Since the broiler for slaughter is done, remove all the meat through the bone.

9. Grind all the meat that pulled and mix it with garlic.

10. Put all the meat “grinded” to the mixing bowl then add all the ingredients.

5 measuring cup of salt 4 tablespoon of curing salt 4 tablespoon of phosphate

11. Add the warm water sugar and pineapple juice.

12 tablespoon of pineapple juice 12 tablespoon of pineapple

12. Wait for 2 minutes then, mix.

13. Prepare a plastic for packing the grinded meat with spices.

14. After packing put some label on your finished product chicken longganisa.
15. Go to your home and prepare boiled water and stew for a minute then fry.

Conclusion:

Slaughtering chicken is my first time therefore I have no foreknowledge so I’ll do

my best for that activity. Therefore I conclude that the chicken is the easiest off all poultry for
slaughtering. For labelling of the internal organ is very hard but we have teamwork of my
classmate. In getting internal organs is very hard too, because there a lot of tangled intestine if
you pull fast the internal organ should be ruin. For making longganisa are better than
slaughtering. The longganisa of my group mates are tasteless because the ingredients is exiguous
than the other group, because in our group have a lot of grind meat than other group.