This presentation explains the poultry meat technology, its processing, packaging, storage, quality attributes and also egg, its nutritional facts.

1. DAVANGERE UNIVERSITY
SHIVAGANGOTRI CAMPUS, SH 76, DAVANAGERE -577007. KARNATAKA, INDIA.
DEPARTMENT OF P.G. STUDIES AND RESEARCH IN FOOD TECHNOLOGY
SEMINAR ON:
POULTRY PROCESSING
AND
POULTRY PRODUCTS
Presenting By: Presenting Through:
Dhanush Rayapati G. Dr. Venkatesh R. M.Sc., PhD., PDF,.
II M.Sc. III Semester. Assistant Professor
Dept. of Food Technology Dept. of Food Technology
Davangere University Davangere University

2. CONTENTS
 INTRODUCTION
 BREEDING QUALITY OF POULTRY
 STUNNING AND SLAUGHTERING OF POULTRY
 PROCESSING OF POULTRY MEAT
 PACKAGING AND PRESERVATION TECHNIQUE
 EGG AS A POULTRY PRODUCT
 CONCLUSION

3. INTRODUCTION
 BEGINNING OF MODERN POULTRY INDUSTRIES & EXPANTION GLOBAL PRODUCTION
 DEMAND FOR INCREASED DIVERSITY
 INVOLVEMENT OF FOOD TECHNOLOGY AND PRODUCT DEVELOPMENT
 EDUCATION OF QUALITY AND FOOD SAFTEY AMONG PEOPLE
 QUALITY IS FROM SELECTION OF BIRD SELECTION TILL IT REACHER CONSUMER PLATE
 NEW THOUGHTS:
 GOOD PRODUCTION PRACTICES
 LEGISLATIVE AMENDMENTS & RELIGIOUS BELIVES
 SCIENTIFIC KNOWLEDGE & MODERN TECHNIQUES
LIKE INSTRUMENTATION, DIGITALLISATION, PACKAGING,
STORAGE AND USE OF ROBOTICS. IMAGE SOURCE: INTERNET

4. WHY POULTRY?
 It is of universal popularity
 Not subjected to cultural or religious constraints
 Healthy and nutritious
 Relatively low in fat and having desirable unsaturated fatty acids
compared to other meats
 Low in cost and easily affordable by common man
IMAGE SOURCE: INTERNET

5. BREEDING QUALITY OF POULTRY
 It is very complex factor of modifying quantity and quality
 Environmental conditions: Light programme, temperature,
ventilation, relative humidity and feed nutrition.
 Modern people are interested in the origin of poultry products,
its welfare, safety and meat quality
 Based on product, we can distinguish the domestic birds into 2
types:
A. Meat – type poultry
B. Laying – type poultry

6.  Meat – type poultry:
* Birds are reared on floor covered with litter
* They have free access to feed and water throughout
their life time
* Cycle: It lasts from 40 to 60 days based on sex and
carcass size required in market
* Industrial rearing: leading to negative health
* Sensorial characters: smell, juiciness, colour and
tenderness
* Breast and Thigh muscles are worldwide accessed
 Laying – type poultry
* Egg production is a major part here
* Most popular species is “Gallus gallus” (Most accepted)
* Egg quality: genotype, bird age, feed, environmental
condition, rearing system
* Egg quality assessment: mass, weight, shell, air cell, colour
and yolk index
* Rearing: organic and conventional cage system
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INTERNET)

7. STUNNING AND SLAUGHTERING
ELECTRICAL STUNNING AND GAS STUNNING
 ELECTRICAL STUNNING: HEAD ONLY AND WHOLE BODY (200 Hz)
 ELECTRICAL KILLING: AFTER STUN, MORE 50 Hz CAN CAUSE CARDIAC ARREST
 GAS STUNNING: MIXTURE OF Nitrogen, Argon and other Inert gases with 30% of CO2 and
2% of O2.
 GAS KILLING: MIXTURE OF Nitrogen, Argon and other Inert gases with 2% of O2.
SLAUGHTERING
 DONE BASED ON CONSUMER REQUIREMENT IN MARKET
 BREAST, THIGHS, LEGS, DRUMSTICS AND WINGS
 NECK CUTTING IS DONE AFTER IT IS BEING UNCONCIOUS
 TWIN BLADED MACHINE IS USED
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8. PROCESSING OF POULTRY MEAT
 NECK CUTTING
 SCALDING
 PLUCKING
 ELECTROSTIMULATION
 EVISCERATION
 GIBLET HARVESTING
 CHILLING
SCALDING
PLUCKING
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9. PROCESSING OF POULTRY MEAT
ELECTROSTIMULATION / MATURATION EVISCERATION
GIBLET HARVESTING GIBLETS CHILLING
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10. PACKAGING AND PRESERVATION TECHNIQUE
 PACKAGING MATERIALS
 BARRIERS:
Ethylene vinyl alcohol, Vinylidine chloride co-
polymer, Rarely used Aluminium foil, Poly vinyl
chloride, Acrylonitrile
 STRENGTH PROPERTIES:
Polyethylene terephthalate, Nylons
Polypropylene (PP) Expanded polystyrene
 SEALING AGENTS:
Polyethylene (PE, LDPE, LLDPE, HDPE)
Ionomers are less often used
 RECENT PRESERVATION TECHNOLOGIES:
 Low temperatures (Super chilling)
 Antimicrobials
 Bio preservation
 Non thermal technologies such as High Hydrostatic
Pressure (HHP) and Irradiation
 Packaging Technologies
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11. EGG AS A POULTRY PRODUCT
 Harvested by layer type birds
 Formed in reproductive organ of female birds
 Commercial strain of hen can lay 260 eggs where improved can lay over 300 eggs per
year
 Egg consist of 2/3 of egg white and 1/3 of egg yolk
 Shell is built of 8 to 10 thousand pores which ensures gasses exchange
 Shell represents 10% of egg weight with calcium carbonate & phosphates
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12. NUTRITIONAL
CONTENTCHICKEN PART CALORIES PROTEIN FATS
CHICKEN BREAST (172GM) 284 53.4 6.2
CHICKEN THIGH (52GM) 109 13.5 5.7
CHICKEN WINGS (21GM) 42.6 6.4 1.7
CHICKEN DRUMSTICK (44GM) 76 12.4 2.5
CHICKEN SKIN (196GM) 386 58.4 15.2
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13. CONCLUSION
 WELL GROWING FOOD INDUSTRY WORLDWIDE
 POULTRY MEAT IS VERY NUTRITIOUS AND GOOD FOR HEALTH
 IT HAS HIGH PROTIEN AND FAT CONTENT WITH EXCESSIVE OF CALORIES
 TO MINIMISE EXCESSIVE CALORIES, SKINLESS IS MOST PREFERRED
 EGG IS ALSO VERY NUTRITIVE AS IT CONTAINS MOST OF ALL ESSENTIAL
AMINO ACIDS
 A GOOD HEN CAN LAYS UPTO 300 EGGS PER YEAR SAYS:
EVERY DAY CAN BE AN EGG DAY
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14. THANK YOU
WINNER WINNER.. CHICKEN DINNER..!
BY: DHANUSH RAYAPATI G.
DAVANGERE UNIVERSITY
IMAGE SOURCE: INTERNET