POULTRY

TECHNOLOGY
STM3304
 POULTRY
• “Poultry" can be defined as domestic fowls, including
chickens, turkeys, geese and ducks, raised for the
production of meat or eggs.
• The world “poultry” comes from the French/Norman
word poule, itself derived from the Latin word pullus,
means small animal.
• Poultry is the second most widely eaten type of meat
in the world, accounting about 30% of total meat
production worldwide.
• Poultry is available fresh or frozen, as whole birds or as
joints (cuts), bone-in or deboned, seasoned in various
ways, raw or ready cooked.
• The US is the world’s largest producer of poultry
and second largest exporter. Other countries such
as Brazil and China are rapidly expanding their
production capabilities.
• The domestic fowl known as Gallus
domesticus originated from south east Asia and
has been subjected to extensive breeding for size,
colour, conformation and egg laying ability. It has
a coating of feathers, no teeth, and legs with
spurs. The presence of comb distinguishes if from
other birds.
• Typical sequence
of steps in poultry
primary processing
 Chicken Processing/Slaughtering
• The electric water bath stunner is designed for stunning birds
with electric current before slaughtering - ensures proper and
humane poultry slaughtering.
• Birds should be bled as soon as possible, within 15 seconds of
stunning.
• A knife is used for cut the jugular vein and carotid vain.
• After the neck is cut, exsanguination takes approximately 2
min to drain the blood, then the carcasses are scalded.
• This requires that the carcasses are pulled through or baths of
hot water. Some plants utilize multiple baths at various
temperatures, and all have agitation to increase the hot water
moving through feathers and achieving better skin contact
• Immediately after exiting the scalder, the carcasses pass into
picking machines which has spinning fingers.
• These spinning fingers exert tremendous pressure and force on
the carcass and strip off the feathers quickly.
• Then the carcasses must be passed into the evisceration area
of the plant.
• After inspection, the viscera are separated into edible (giblets,
or heart, liver, and gizzard) and inedible portions (intestines,
spleen, gallbladder, etc.).
• The final important step in evisceration is the inside-outside
bird washer (IOBW). Pressurized water is sprayed on the
exterior and interior of each carcass to remove any extraneous
material or fecal contamination.
• After that, the carcasses passed to chilling area in which
require broilers be chilled to 22.2oC or less within 4 h of
slaughter. Larger birds have up to 8 h for chilling.
• Finally, the chickens are weighed and graded accordingly.
An example of an automatic bird Automatic equipment used for poultry
weighing system evisceration
 FREEZING
• Recommended storage times for poultry are;
1. 2 months at -12oC,
2. 4 months at -18oC,
3. 8 months at -24oC
4. 10 months at -30oC.

• Lower temperature reduce the rate of chemical

deterioration (mainly oxidative rancidity) – results in
off flavor.
• Freezing rate has effect on texture as slow freezing,
results in large ice crystal formation, while fast freezing
results in small crystals.
• Such ice damage can be seen when thawing phase,
where drip loss is increased in products that were
slowly frozen – large crystals are damaging to the
cellular and membrane structure of muscle tissue
(effects on water holding capacity of the tissues).
• Fast freezing is refers to a process where temp. is
lowered to about -20oC within an hour.
• This can be achieved by direct immersion in a
very cold medium (eg. Liquid nitrogen), direct
contact of cold chicken meat with a cold plate, or
air blast with very cold air.
• Slow freezing refers to a process whereby the
desired temp. is achieved within 3-72 hrs.
• Fast maintain the product’s quality but is
substantially more expensive.
 EGG POWDER
• Egg powder is a kind of dried-egg product
after fresh egg being broken, separated,
pasteurized, and sprayed dried or
fermented and dried.
• Egg powder not only maintains the
nutritional content of fresh eggs, but also
has significant effects to products processed
through a special technology.
• As a substitute of fresh eggs, egg powder
can be used wherever fresh eggs used.
• With the characteristics of the hygiene in
consumption, easy to store, convenient to
transport, egg powder can replace fresh
 EGG POWDER
• Egg yolk and whole egg are pasteurized before going to the dryer.
• The treatment at 74°C helps to destroy the most heat-resistant
bacteria (for reference, germ of avian influenza cannot be
destroyed below 70°C).
• The horizontal spray dryer is ideal for the production of pasteurized
egg white, yolk and whole egg powder.
• Egg white is first fermented in order to remove the sugars (glucose).
The product is then evaporated under high pressure in the drying
chambers.
• Hot air evaporates and removes the moisture. The powder is
collected underneath the chamber and further transported to
sifters containing a metal detector and from there to its final
packaging.
• The egg white powder is then placed in a hot chamber for dry
pasteurization.
 SALTED EGGS
• The process traditionally calls for duck eggs, but you
can use chicken eggs when duck eggs are unavailable
• The best salted eggs should have a briny aroma,
translucent egg white, with the yolk bright orange-
red in colour. The yolk that releases oil after being
cooked is considered as a high quality product.

1) Clay salted eggs

• The salted egg is prepared by mixing clay (from ant
hills or termite mounds), table salt and water in the
ratio of 1:1:2 until the admixture becomes smooth
and forms a thick texture similar to cake batter.
• The fresh eggs are individually dipped in the
admixture, and packed in 150-egg batches in
newspaper-lined 10x12x18 inch wooden boxes.
• The whole batch is then lightly wrapped in
newspapers to slow down the dehydration process.
• The eggs are then stored indoors at room
temperature over the next 12 - 14 days to cure, the
salt equilibrating in the batch by osmosis.
2) Brine salted Eggs
• Often made by curing them in a brine solution
(salt and water solution).
• This brine is actually a saturated salt solution
having a volume ratio of 1 to 1 1/2 cup of salt for
every 4 cups of water.
• The amount of salt depends on the fineness of
salt granules that you will be using: water is
saltier with 1 cup of iodized salt (fine granules
salt) compared to 1 cup of rock salt (big granules
salt)
• To define the best ratio get freshly boiled water
and add the salt gradually while stirring up to a
point when salt could no longer be dissolved -
saturated salt solution