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Poultry processing
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- 3. Contents What is Meat and types? Poultry Why Poultry is used for ? Slaughtering / Process Traditional Methods For Slaughtering Modern Methods For Slaughtering Export 3
- 4. What is Meat and Types of Meat? The edible portion of mammals which contains muscles , fat , bone , connective tissue, and water (includes meat from cattle, swine and sheep) Types A. Cattle- Meat of steers and heifers 1.Beef Cattle- over 1 year when slaughtered 2.Veal Cattle- 3 to 14 weeks when slaughtered 3.Calf Cattle- 14 weeks to 1 year when slaughtered 4.Bright Cherry red color with external layers of fat 4
- 5. B. Pork- The Meat of Swine • Hogs / Pigs not more than 1 year when slaughtered • Prohibited for Muslims • Grayish pink /rose color C. Sheep Lamb-smallest animal used for meat with age 14 months • Pinkish/red color with fine texture Mutton-meat from older sheep with age 2 years , dark red color meat 5
- 6. Poultry Processing 6 Poultry" can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food. Poultry meat is a good source of protein and has a lipid content and low calorific value. It is palatable, tender and easily digestible.
- 7. Why Poultry is Used for? High in protein Low in fat Excellent source of essential amino acids Also a good source of –Phosphorus, iron, copper, zinc, B vitamins (12 & 6) Dark meat and skin are higher in fat than white 7
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- 9. Slaughtering Slaughtering refers to killing of domestic livestock. The slaughter involves some initial cutting, opening the major body cavities to remove the entrails but usually leaving the carcass in one piece. Later, the carcass is usually butchered into smaller cuts. Slaughtering is done by two methods: 1. Traditional method 2. Modern method 9
- 10. Traditional Methods 1.Kosher • A Jewish method ,only sheep, goat, cattle, deer and poultry slaughtered, cuts throughout tissues and vessels from neck with sharp knife. (Hallaf) 2.Jhatka • Practiced by Sikhs. • Head is completely removed with a sharp sword in one stroke then bleed to drain blood properly 3.Halal Muslims method of slaughtering , keep animal in direction of Mecca , awake at time of slaughtering , deep cut from neck with reciting “Bismillah” (in God’s name) 10
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- 12. Modern methods of slaughtering 1.Procurement 2.Lairage 3. Ante-mortem Inspection 4. Stunning (Captive, CO2 Method, Electrical stuning) 5. Sticking by 3 methods: a) Manually using knife b) ) Slaughtering cone c) c) Box method 6. Bleeding 12
- 13. 7. Scalding a) Dip scald b) Spray scald 8. Picking a) Hand picking b) Use of knife with blunt edge c) Mechanical method 13
- 14. 9. Pinning 10. Singeing 11. Evisceration/Cropping and Venting 12. Post mortem inspection Washing Chilling and Draining Grading Packaging Storage 14
- 17. Export Pakistan is in top 10 beef and veal meat producers in world but ranked 19th from all over the world by exporting meat Pakistan exported meat to China, Middle East, Russia, Iran and Central Asian countries. In Pakistan, per capita use of meat is around 32 kg as compared to developed world, where per capita meat consumption reached to 93 kg as lead by Australia followed by USA. Better facilities are available such as slaughter houses , blood collection with vacuum, scalding equipment, rapid cooling system, Grading methods, Chilled Storage, and implication of HACCP. Globally, major meat supplier are non-Muslims countries such as Australia, Brazil, Canada, USA, Argentine, New Zealand and France Pakistan’s meat industry is reached to $ 244 million in Year 2015 from $ 14 million in Year 2003 showing overall growth of 27%. 17
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