NAME: Shyann Kirk

CLASS: 5A2

SUBJECT: Food and Nutrition

TEACHERS: Mrs. Marcelin & Ms. Edwards
TOPIC: Poultry and Game

Poultry and Game

 Ducks
Goose

Pheasant
Quail
Guinea fowl

Partridge
Pigeon

Turkey

Wild ducks
Slaughtering and bleeding
Animal slaughter is the killing of animals, usually referring to killing domestic livestock. It is estimated that
each year 77 billion land animals are slaughtered for food. Bleeding is the part of the slaughter process
where the main blood vessels of the neck are severed to allow blood to drain from the carcass, resulting in
the death of the animal from cerebral anoxia. The bleeding knife should continuously be sharpened.

Scalding
Scalding is the process of treating carcass with hot water or steam for efficient removal of the bristles or
feathers by the dehaired/defeathered.  During Scalding process, carcasses are encounter each other and
pathogenic and non-pathogenic microorganisms introduce from one to another. 

Defeathering
The action or process of removing feathers, especially from the carcass of a poultry bird in preparation for
cooking, typically by mechanical means.

Evisceration
Evisceration processors remove the internal organs from carcasses during meat processing. This process can
include washing out carcasses, cutting and salvaging components of the animal as assigned and inspecting
carcasses for quality. 

Deboning/ Cutting
Deboning is the procedure of an individual subtracting bones from livestock to further cut or shred. This
process is taken when one is to prepare, or ship cut up meat. Cutting is the process of using knives to cut up
the meat into smaller parts to be served.