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Small-Scale Poultry Processing



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By Anne Fanatico

Published: 2003

Updated: 2017 by Kevin Ellis ~ ATTRA Poultry Specialist

© NCAT

IP231

16 pages


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Introduction

In order to sell poultry meat products, they must be processed in a way that results in a quality and economically viable finished product while taking into account animal welfare and environmental impact. This publication explains the poultry slaughter process step by step and some of the factors that affect final carcass quality. This guide also covers equipment needs, waste product management, and packaging needed to get poultry meat to market.

Table of Contents

Introduction
Pre-slaughter
Immobilizing, Killing, and Bleeding
Feather Removal
Removal of Head, Oil Glands, and Feet
Evisceration
Washing the Carcass
Chilling
Cut-up, Deboning, and Further Processing
Aging
Packaging
Storage
Delivery and Distribution
Clean-up
Waste Management
Equipment and Supplies
Processing Diverse Species
Batch vs. Continuous Processing
Processing Rate
Processing Setup
Economics
Resources
References
Appendix A: South Central New York RC& D MPU Layout
Appendix B: Kentucky MPU Layout
Appendix C: Small Plant Work Areas and Design
Attachment: Generic floorplan of a small plant

Note: Digital downloads are in full color. Printed, mailed copies are only available in black & white.

 

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This page was last updated on: September 19, 2018