- Chicken Slaughterhouse and Processing Facilities

CHICKEN PROCESSING FACILITIES

Chicken is of great importance for human nutrition because it is a lean, short fiber, easily digestible, protein-rich food. It is one of the most preferred foods due to its economical nature.

CHICKEN ACCEPTANCE SECTION

Chicken acceptance is the initial stage of the chicken processing process. When the grown chickens are ready for slaughter, they are brought to the chicken processing facilities.

Chickens brought to the facilities are first subjected to health checks by veterinarians.

If there is no problem for consumption, the cutting process is performed. The animals brought to slaughter must not be fed for at least 8-12 hours.

STUNNING

It is the process of touching the chickens' heads for a maximum of 3-15 seconds in water with a 15-35 volt electric current.

Thanks to this process; hemostasis is prevented, fractures, dislocations and injuries caused by the animal's struggle are prevented, and good blood flow is ensured.

PLUGGING PROCESS

There are several types of plucking, but the most common is wet plucking.

It is made by plucking the feathers of the chickens that are passed through the feather plucking machines in a series and then cleaning them with pressurized water.

CHICKEN CUTTING PROCESS

After the feather plucking is done, the heads of the chickens are separated from their bodies.

The carcasses subjected to this process are then brought to the foot cutting machine by the conveyor line.

After the feet are cut off from the knee joints, they fall on the collection band and are suspended from there on the hangers of the interior opening conveyor.

Hanging carcasses are breech-opening with a breech drilling and opening machine.

Then, the abdominal cavity is opened with a knife to the very bottom of the chest and the internal organs are removed. Removed internal organs and carcasses are purified with pressurized water.

Chicken Slaughterhouse and Processing Facilities