TLE III

TLE III
TECHNOLOGY AND LIVELIHOOD

EDUCATION (POULTRY)
VOLUME IV
LEARNING GUIDE
TP-IMD-02 v0 No. JHS-017-IM
RUEL R. BALANA
COLLEGE OF EDUCATION
VSU INTEGRATED HIGH SCHOOL

2021
ii TLE III: Technology and Livelihood (Poultry)
No copies temporary or permanent, in whole or in part of this

IM shall be made without written permission from the
Visayas State University
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Vision: A globally competitive university for science, technology, and environmental conservation.
Mission: Development of a highly competitive human resource, cutting-edge scientific knowledge TP-IMD-02
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, and innovative technologies for sustainable communities and environment.
No. JHS-017-IM
Learning Guide in
Title
TLE III: Technology
Page
and Livelihood
Education (Poultry)
For instructional purposes only • SY 2020-2021 iii
Table of Contents
Title Page ii
Table of Contents iii
List of Tables iv
List of Figures v
Module 5: Poultry Slaughtering and Slaughtering

Terminologies 1
Lesson 5.1: Selecting Animals for Slaughtering 2
Lesson 5.2: Terminologies in Slaughtering 6
Lesson 5.3: Slaughtering and Fabrication of Avian Species 12
References and Additional Resources 23
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and innovative technologies for sustainable communities and environment.
No. JHS-017-IM
iv TLE III: Technology and Livelihood (Poultry)
List of Tables
No table of figures entries found.
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For instructional purposes only • SY 2020-2021 v
List of Figures
1 Apples ...................................................................................... 2
2 Abattoire .................................................................................. 7
3 Poultry Carcass ....................................................................... 7
4 Marbling ................................................................................... 9
5 Preparing for Stunning .......................................................... 13
6 Bleeding ................................................................................. 13
7 Bleeding by Cutting the Jugular Vein ................................... 14
8 Wrong Cut for Bleeding ......................................................... 14
9 Scalding ................................................................................. 15
10 plucking.................................................................................. 16
11 Plucking Machine .................................................................. 16
12 Singeing Using Blow Torch ................................................... 17
13 Poultry G.I Diagram ............................................................... 18
14 Evisceration ........................................................................... 18
15 Poultry Wholesale Cuts ......................................................... 20
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Module 5: Poultry
Slaughtering and
Slaughtering
Terminologies
Module Overview
This module contains three lessons comprising of selecting animal for
slaughter, slaughtering terminologies, and fabrication of poultry carcass. The
different types of bleeding the poultry and poultry cuts are being presented.
2 TLE III: Technology and Livelihood (Poultry)
Lesson 5.1: Selecting Animals for

Slaughtering
Learning Objectives
After the lesson, the student should be able to:
1. Understand the aspects to consider in selecting the animal for

slaughter;
2. Explain the effect of stress on meat quality;
3. Explain the effect of transportation on meat quality.
Materials and Equipment Needed

 Laptop
 Module
 Smartphone, if available
 Notebook
Learning Activities (Activating Prior Knowledge)

Instruction: Select the best apple and explain why you have chosen it.
1.
Figure 1. Apples
Learning Probe (Analysis)

In avian, how do you physically detect healthy birds?
Learning Time (Acquire New Knowledge)

In slaughtering any food animals, health condition probably plays the
essential factor in producing wholesome and good quality meat. The food
animal must be healthy and free from diseases transferable to other animals,
including men such as tuberculosis and anthrax.
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For instructional purposes only • SY 2020-2021 3
Aspects to Consider
 The Health Aspect
A healthy animal is quick, smart appearance, and has well-disposed body
reflexes. Moved steadily with ease, not irregularly or with difficulty and when
at rest, animals should not be motionless. Animals in an advanced state of
pregnancy must be spared from slaughtering. Ordinary signs of ill-health
should be considered such as:
a. Abnormal conditions like a high breathing rate, high temperature, and
fever.
b. Foamy or frothy mouth
c. Diarrhea
d. Discharges of various sorts from the body.
 The Quality Aspect

Maturity does not necessarily mean very old animals. It means a fully
developed animal. This depends on nutrition and genetic make-up of the
animals. Poultry must be well fleshed mature and fully grown bird.
Meatiness
a. Heavier animal likely dress higher (well-fattened animals).
b. Other factors affecting lower carcass yield includes:
- Thick skin, pelt or a heavy cover of hair over the body.
- Amount of “fill” of the gut is high.
Confirmation
 Animals that are short-necked and short-legged mean meaty, round-
bodied, and good quality meat.
 Thin and leggy animals are poor-fleshed with bones jutting out.
Transport of livestock and poultry is the most stressful and injurious
stage in the chain of operations between farm and slaughterhouse. Poor
transportation can have serious deleterious effects on the welfare of
livestock and can lead to significant loss of quality and production.
Effects of transport and movement include:
Stress - leading to DFD (dark, firm, and dry) beef and Pale soft exudative
(PSE) pork.
Bruising - the most insidious and significant production waste in the meat
industry.
Trampling - this occurs when animals go down due to slippery floors or
overcrowding.
Heart failure - occurs mostly in pigs when overfed prior to loading and
transportation.
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Heatstroke - pigs are susceptible to high environmental temperatures and

humidity.
Suffocation - this usually follows on trampling.
Dehydration - animals subject to long-distance travel without proper watering
will suffer weight loss and may die
Injuries - broken legs and horns
Fighting - this occurs mostly when a vehicle loaded with pig stops, or
amongst horned and polled cattle.
Physically fit animals must be conveyed direct to the slaughtering site
for rest. At the abattoir entrance, written permit from the Director of the
Bureau of Animal Industry or his/her authorized representative should be
presented. Those waiting their turn are to be held in a holding pen and ante-
mortem evaluation should be conducted. Ante-mortem is conducted prior to
slaughter. Post-mortem is conducted after the slaughter of animals.
Effects of Stress on Meat Quality
Environmental conditions which can cause stress in animals include
extremes in temperature, humidity, light, sound, and confinement. Other
stressors are excitement, fatigue, pain, hunger, and thirst. Movement to
unfamiliar surroundings can also cause stress in animals. Physiological
changes, including changes in heart rate, blood pressure, body temperature,
and respiration are due to stress experienced by the animal. Several stress
hormones are released into the blood stream including epinephrine and
norepinephrine.
An animal which has not been stressed will have normal levels of
glycogen in its body. When the animal is slaughtered and exsanguinated, the
metabolic process continues, however there is no longer circulating oxygen.
Without the presence of oxygen, the breakdown of glycogen/glucose results
in a buildup of lactic acid which then causes a drop in pH of the meat.
If there is a great lactic acid buildup before slaughter, the pH of the
meat declines too quickly after slaughter and a Pale, Soft, Exudative (PSE)
condition may develop. As suggested by the name, the affected meat is pale,
soft, and fluid may drip from the surface. Most often noted in carcasses of
pigs suffering from Porcine Stress Syndrome (PSS). PSE condition is a quality
problem most commonly affecting pork but which also affects beef, lamb,
and poultry.
Prevention of Stress-Related Meat Conditions
Proper handling of animals before and during slaughter can greatly
reduce their discomfort and stress. This includes proper feeding and rest as
well as the use of proper techniques for moving and transporting animals.
Fasting is recommended prior to slaughtering. A well-fasted animal
will have the following benefits:
It facilitates easiness in eviscerating the carcass and cleaning of the
digestive entrails. It facilitates thorough bleeding thus extend the shelf-life of
the resulting meat. It tends to increase the dressing percentage and savings
in the cost of feeds.
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Fasting Requirements Prior to Slaughtering

- Hogs – at least 24 hours
- Cattle/Carabao – at least 24 hours
- Goats/sheeps – 24-48 hours
- Poultry – 18-24 hours
Learning Check (Assessment)

Discuss briefly and concisely the following questions.
1. How do you determine a well-fleshed avian?
2. When is ante-mortem inspection conducted?
3. At the abattoir entrance, what pertinent papers should be presented?
Instructions on how to submit student output

ONLINE SUBMISSION
Submit your LEARNING TASK and CHECK by following these steps:
1. In your Microsoft word file, write or type in the upper left corner
your name, grade and section, and date of submission. Use the
following format: font 12, Times New Roman, 1.5 spacing.
2. Write a brief introductory message indicating that you will be
submitting your outputs, showing respectfulness and politeness.
(ex. Saying "good morning")
3. Submit your answers in a word file, PDF format, to our Google
classroom on May 14, 2021.
4. If you need more clarifications, please don’t hesitate to send me a
message through e-mail at ruel.balana27@gmail.com.
OFFLINE SUBMISSION
1. Put your answers in a short-sized bond paper. Encoded and hand-
written answers are both acceptable. Use the following format: font
12, Times New Roman, 1.5 spacing.
2. Write your name, grade, and section, and data submitted in the upper
left corner.
submitting your outputs, showing respectfulness and politeness. (ex.
Saying "good morning")
4. Submit your outputs in the designated VSUIHS Kiosk one (1) week
after receiving this lesson module or on May 14, 2021.
5. If you need more clarifications, please don’t hesitate to send me a
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No. JHS-017-IM
Lesson 5.2: Terminologies in Slaughtering
Learning Objectives
1. Determine the different terminologies used in slaughtering;
2. Understand the important knowledge that the inspector should

have.

 Laptop
 Module
 Notebook

Before we proceed to the learning time, let us watch the video about
poultry terminologies using the link below:
https://www.youtube.com/watch?v=-va_K-cUx0U

What have you learn from the video presented in the learning activity?

Common Terminologies Applied in Slaughtering
Abattoir or Slaughter House

The premises approved and registered by the controlling authority in
which food animals are slaughtered & dressed for human consumption.
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Figure 2. Abattoire
Brand
Any mark or stamp approved by the controlling authority which
includes also any tag or label bearing such mark or stamp.
Carcass/Hot Carcass
The body of any slaughtered animal after bleeding and dressing.
Figure 3. Poultry Carcass
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Terminologies
Cold Slaughter
Act of slaughtering dead animals of some causes prior to the time of
slaughtering.
Downer
A crippled or weakened animal unable to stand or showing abnormal
locomotion. It shall be treated as “suspect”.
Emergency Slaughter
Means slaughter of an animal necessitated by a previous accident
such as bone fracture, danger or suffocation, etc.
Fabrication
The process of cutting the carcass into standard wholesale and retail
cuts.
Fit for Human Consumption
This means that meat has passed and appropriately branded by an
inspector as safe and wholesome and in which no changes due to disease,
decomposition or contamination has subsequently been found.
Food Animals
All domestic animals slaughtered for human consumption such as but
not limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer,
rabbits, ostrich, and poultry.
Intramuscular Fat
This is the fat found within the muscles. Visible depots of
intramuscular fat are known as marbling.
Intermuscular Fat
It is the fatty tissue formed by depots of fat cells situated between the
muscles. Along with marbling, intermuscular fat adds to the juiciness and
flavour of meat.
Subcutaneous Fat
This means beneath the layers of skin (or rind) and is most commonly
used to describe back fat.
Marbling
These are small streaks of fat that are found within the muscle, which
has a strong beneficial effect on juiciness and flavor and may also have a
positive effect on tenderness.
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Figure 4. Marbling
Maturity
This refers to the signs of physiological age in the carcass or in the
cut as distinguished from the actual age of the animal.
Meat
The flesh of the animal used for food. It may include the variety of
meat such as the liver, heart, lungs, kidneys, and other edible parts of the
animal. The properly dressed carcass of a sufficiently mature and healthy
animal, e.g. cattle, carabaos, sheep, goat, hog, and poultry. This refers to the
fresh, chilled or frozen edible carcass including offal derived from food
animals
Meat Handling
The term used in meat trade which includes slaughter, preparation,
inspection, cutting, packaging, preservation, etc.
Meat Inspector
A professionally qualified and properly trained officer, duly appointed
by the NMIS or the local government unit for meat inspection and control of
hygiene under the supervision of a veterinary inspector.
What are the necessary knowledge that a meat inspector should have?
1. Animal biology, pathology, and anatomy.
2. Meat regulations, food safety laws, occupational safety and health
laws.
3. Hygiene standards and practices.
Offal
These are the by-products, organs, glands, and tissues other than the
meat of the food animal. It may or may not be edible.
Slaughtering
The act of killing the animal in relation to meat inspection.
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Meat Terms for Specific Animals

Beef
The meat from bovines, especially domestic cattle. It can be obtained
from cows, bulls, heifers or steers with colors from cherry pink to dark red
while veal is pinkish brown.
Carabeef
The meat term for buffalo and its color is darker than beef and/ veal.
Meat of the Sheep
The meat of a sheep in its first year is lamb (light pink); that of a
juvenile sheep older than 1 year is hogget; and the meat of an adult sheep is
mutton (brick red).
Chevon/Cabrito
The meat from goat and it is bright red in color but paler than mutton.
Pork
Meat from domesticated pig which grayish pink in color.
Poultry Meat
Meat from the Chicken, Duck, Goose, and Ostrich.
Venison
Originally meant the meat of a game animal but now refers primarily
to the meat of elk or deer.
Lapan
The meat from rabbit that is known for its white meat.
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No. JHS-017-IM

Read each question carefully and answer briefly and concisely in a separate
sheet or in your MS word.
1. Explain each of the necessary knowledge that a meat inspector should
have?
a) Animal biology, pathology, and anatomy.
b) Meat regulations, food safety laws, occupational safety and health
laws.
c) Hygiene standards and practices.
2. What is the significance of the slaughtering terminologies to the
slaughterer or to the butcher?

ONLINE SUBMISSION
3. Submit your answers in a word file or PDF format to our Google
classroom on or before May 21, 2021.
4. If you need more clarifications, please don't hesitate to send me a
OFFLINE SUBMISSION
2. Write your name, grade, and section, and date submitted in the upper
left corner.
4. Submit your outputs in the designated VSUIHS Kiosk on or before
May 21, 2021.
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No. JHS-017-IM
Lesson 5.3: Slaughtering and Fabrication

of Avian Species
Learning Objectives
1. Determine the step by stem procedure of poultry meat fabrication;

2. Identify the various cuts of poultry meat;
3. Compute the dressing percentage.

 Laptop
 Module
 Notebook

Before we proceed to the learning time let us watch the video about poultry
terminologies using the link below:
https://www.youtube.com/watch?v=uJXSYMhtwvU

Discuss briefly what you have learn in the video presented in the
learning activity.

Step By Step Procedure in Slaughtering Avian Species
1. STUNNING (as applied in large dressing plants)
This can be done by electric shock or destroying the brain

(decerebration). Decerebration is the removal of the connections between the
hindbrain (brain stem) and the spinal cord, which results in the elimination of
cerebral brain signal integration.
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No. JHS-017-IM
Figure 5. Preparing for Stunning
2. BLEEDING
This is the act of removing the blood from the body of the animal. There
are several ways to bleed the bird, namely:
 Barrel Method – Severing the neck or chopping the

head
 Kosher Method – Cutting the throat outside (cutting the
jugular vein).
Figure 6. Bleeding
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No. JHS-017-IM
Figure 7. Bleeding by Cutting the Jugular Vein
Figure 8. Wrong Cut for Bleeding
3. SCALDING
 There are 3 methods of scalding poultry depending upon the
species or age of the bird:
a. Hard or Hot Scalding

 The most common method which consists of dipping
up and down in hot water between 150-190 oF for a few
seconds to loosen the feathers.
b. Semi-Scalding
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 Adopted for young birds and for automation with

scalding temperature varying from 125-132 oF
immersed for 20-40 seconds.
c. Sub-Scalding
 This consists of dipping up and down the bird in the
scalding water heated to a temperature of 138-140 oF
for several seconds.
Figure 9. Scalding
4. PLUCKING
 This refers to the removal of the feathers following
scalding.
 It should be done rapidly and neatly to leave a clean
skin.
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Figure 10. plucking
Figure 11. Plucking Machine
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5. SINGEING
 The process of passing the carcass over the flame to remove
filoplume (very tiny feathers).
 Hold the bird over a direct, smokeless flame, then, grasp the neck in
one hand, the feet in the other and turn the bird quickly so as not to
give an oily appearance to the skin.
 Spread each wing to remove the hairs that are present underneath.
Figure 12. Singeing Using Blow Torch
6. EVISCERATION
 This refers to the removal of the viscera done by adopting the
following steps:
 Cut the head, slit the skin on the neck large enough to
pull out the trachea and esophagus.
 Carefully loosen the crop and windpipe (trachea) from

the binding membranes which surrounds it.
 Make a carving around the vent.
 Finally, make a slit on the abdominal cavity to remove

the visceral organs.
 Pull the visceral organs out of the body cavity
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Figure 13. Poultry G.I Diagram
Figure 14. Evisceration
7. SEPARATION AND CLEANING OF GIBLETS

 Wash the eviscerated carcass and allow dripping for a
few minutes.
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 Separate the liver carefully and remove the gall bladder.
 Separate the gizzard and remove the contents of it.
 The heart and spleen can also be recovered, and other

entrails can be utilized for other purposes.
WASHING AND CHILLING/ FREEZING

 Thoroughly wash the carcass and chill at a temperature
of 34 to 36 oF before subjecting to freezing.
 Freeze the carcass after chilling if made to be stored

long.
Methods of Determining Dressing Percentage in Avian
1. BLOOD AND FEATHER DRESSED

 This is also referred to as New York’s dressed chicken.
Sometimes they call this as the Lazy Man’s Method of Dressing because only
the blood and feathers are removed.
Formula:
Weight of N.Y. Dressed Carcass
%DP = --------------------------------------- X 100
Live Weight
2. EVISCERATED OF FULL DRESSED

 The head, feathers, entrails, and feet are removed
before computing the dressing percentage.
Formula:
Weight of Full Dressed Carcass
%DP = --------------------------------------- X 100
Live Weight
Fabrication of Avian Carcass
Importance of Meat Fabrication
Advantages
 Lowers cutting losses
 Makes everybody conscious
 Establishes confidence
Points to Remember:
 Number of bones
 Size and shape of cuts
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 Name of bones
 These are the keys to proper identification of retail and
wholesale cuts
Meat Fabrication May Slightly Vary!

 Types of animal used
 Modifications to meet market demands
 Random cutting in cutting the meat
Fabricating Poultry Carcass - This refers to cutting the dressed carcass
into various cuts as in legs, breast, wings, back & ribs, and neck.
Figure 15. Poultry Wholesale Cuts
Cutting the Leg - Cut through the intervening tissues & muscles between
the thigh & body; severing it at the ball-and-socket joint.
Thigh and Drumstick - Divide the legs into thigh & drumstick by cutting at
the femuro-tibial junction.
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WING - Cut at the point of attachment to the thorax; leave behind the
clavicle.
 Wingtip
 Winglet
 Wing drummette
BREAST, BACK AND RIBS
Separate the breast from the back and ribs by cutting the ribs close to the
sternum (breast bone).
NECK AS A MISCELLANEOUS CUT
Remove the head & neck from the body by cutting it as it enters the thoracic
cavity.
Percentages of Various Poultry Cuts

1. Legs - 34 %
2. Breast - 26 %
3. Ribs and back - 17 %
4. Wings - 13 %
5. Neck - 3.5 %
6. Giblets
heart - 0.5 %
Liver - 2.5 %
Gizzard - 3.5 %
Poultry dressing percentage ranges from 75-80 %

1. In scalding the birds, what part should be firstly immersed in the scalding
water? Why?
2. What happens to the DP when the bird is not fasted?
3. What is the impact to the dressing percentage of the poultry carcass if the
step by step procedure is followed?
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ONLINE SUBMISSION
3. Submit your answers in a word file or PDF format to our Google
classroom on or before May 28, 2021.
OFFLINE SUBMISSION
2. Write your name, grade, and section, and date submitted in the upper
left corner.
4. Submit your outputs in the designated VSUIHS Kiosk on or before
May 26, 2021.
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No. JHS-017-IM
References and Additional Resources
Selecting Animals for Slaughter. Manual for the slaughter of small ruminants in developing
countries. (n.d.). http://www.fao.org/3/x6552e/X6552E04.htm.
Basic Principles. Humane Slaughter Association. (n.d.). https://www.hsa.org.uk/tests/test-3.
Karl Obispo Follow. (n.d.). Slaughtering of Animal and Processing

of their Products. SlideShare.
https://www.slideshare.net/KarlLouisseObispo/slaughtering-of-animal-and-processing-
of-their-products.
Slaughter Terms. Slaughter Terms | Agricultural Research. (n.d.).

http://www.luresext.edu/?q=content%2Fslaughter-terms.
M. (n.d.). Glossary of Terms: Livestock Slaughter. Beef2Live. https://beef2live.com/story-

glossary-terms-livestock-slaughter-85-105350.
Meats Terms Glossary. Meats Terms Glossary | Animal Science. (n.d.).

https://animalscience.unl.edu/meats-terms-glossary.
Meat Fabrication Methods. The Culinary Pro. (n.d.). https://www.theculinarypro.com/meat-

and-poultry-fabrication-methods.
Photo Credits:
https://thumbs.dreamstime.com/b/chicken-abattoir-view-hanging-production-line-botswana-
161216635.jpg
https://www.wattagnet.com/ext/resources/Images-by-month-
year/17_05/poultry/1707PIprocessing_lightbox.jpg
https://media.springernature.com/original/springer-static/image/chp%3A10.1007%2F978-3-
030-32040-9_44/MediaObjects/490056_1_En_44_Fig1_HTML.png
https://vprf.files.wordpress.com/2015/12/poultry-water-bath.jpg
https://i.ytimg.com/vi/3wKiUpQerbE/hqdefault.jpg
https://www.hsa.org.uk/images/publications/Neck%20Cut%20Chicken-350x261.jpg
https://blog.mypetchicken.com/wp-content/uploads/2017/01/InjuredHen.jpg
https://www.theselfsufficienthomeacre.com/wp-content/uploads/2013/02/butcher-day-8.jpg
https://sc04.alicdn.com/kf/HTB15L3sXAxz61VjSZFtq6yDSVXa8.jpg
https://www.gtmall.com.au/assets/alt_2/HF-60.jpg?20210309030845
https://files.meilleurduchef.com/mdc/photo/recipe/christmas-chicken-capon-chestnut-
stuffing/christmas-chicken-capon-chestnut-stuffing-etape-26-480.jpg
https://cdn.citl.illinois.edu/courses/ANSC207/week13/Birds/images/objects/obj5-2.jpg
https://www.themodernhomestead.us/uploads/thumbnail/butchering-abdomen.jpg
https://s3.amazonaws.com/finecooking.s3.tauntonclud.com/app/uploads/8461/05/1823265
0/051106093-01-chicken-ten-parts_xlg-thumb1x1.jpg
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No. JHS-017-IM
VSU Integrated High School
College of Education
For inquiries, contact:
SHALOM GRACE C. SUGANO

shalomgrace.sugano@vsu.edu.ph • jhs@vsu.edu.ph
+63 Local 53 563 7027
Use this code when referring to this material:

TP-IMD-02 v0 07-15-20 • No. JHS-017-IM
Visca, Baybay City, Leyte

Philippines 6521
information@vsu.edu.ph
+63 53 565 0600

TLE III - BALANA - 4th Quater Module

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TECHNOLOGY AND LIVELIHOOD

VSU INTEGRATED HIGH SCHOOL

No copies temporary or permanent, in whole or in part of this

Module 5: Poultry Slaughtering and Slaughtering

No table of figures entries found.

Lesson 5.1: Selecting Animals for

1. Understand the aspects to consider in selecting the animal for

Materials and Equipment Needed

Learning Activities (Activating Prior Knowledge)

Learning Probe (Analysis)

Learning Time (Acquire New Knowledge)

b. Foamy or frothy mouth

d. Discharges of various sorts from the body.

 The Quality Aspect

Heatstroke - pigs are susceptible to high environmental temperatures and

Fasting Requirements Prior to Slaughtering

Learning Check (Assessment)

Instructions on how to submit student output

Lesson 5.2: Terminologies in Slaughtering

1. Determine the different terminologies used in slaughtering;

2. Understand the important knowledge that the inspector should

Materials and Equipment Needed

Learning Activities (Activating Prior Knowledge)

Learning Probe (Analysis)

Learning Time (Acquire New Knowledge)

Abattoir or Slaughter House

Figure 3. Poultry Carcass

Meat Terms for Specific Animals

Learning Check (Assessment)

Instructions on how to submit student output

Lesson 5.3: Slaughtering and Fabrication

1. Determine the step by stem procedure of poultry meat fabrication;

Materials and Equipment Needed

Learning Activities (Activating Prior Knowledge)

Learning Probe (Analysis)

Learning Time (Acquire New Knowledge)

1. STUNNING (as applied in large dressing plants)

This can be done by electric shock or destroying the brain

Figure 5. Preparing for Stunning

 Barrel Method – Severing the neck or chopping the

Figure 7. Bleeding by Cutting the Jugular Vein

Figure 8. Wrong Cut for Bleeding

a. Hard or Hot Scalding

 Adopted for young birds and for automation with

Figure 10. plucking

Figure 11. Plucking Machine

Figure 12. Singeing Using Blow Torch

 Carefully loosen the crop and windpipe (trachea) from

 Make a carving around the vent.

 Finally, make a slit on the abdominal cavity to remove

 Pull the visceral organs out of the body cavity

Figure 13. Poultry G.I Diagram

Figure 14. Evisceration

7. SEPARATION AND CLEANING OF GIBLETS

 Separate the liver carefully and remove the gall bladder.

 Separate the gizzard and remove the contents of it.

 The heart and spleen can also be recovered, and other

WASHING AND CHILLING/ FREEZING

 Freeze the carcass after chilling if made to be stored

Methods of Determining Dressing Percentage in Avian

1. BLOOD AND FEATHER DRESSED