The document provides an overview of the broiler processing steps involved in slaughtering chickens, including scalding, defeathering, removal of heads and legs, evisceration, chilling, and packaging. Each stage is described in detail, highlighting the methods and equipment used to ensure meat quality and hygiene. The final stage involves packaging the chicken for sale, either as whole birds or individual parts.

1. BROILER PROCESSING
Slaughtering-Packaging
Sachith Sri Mihiraj
BSc (Special), M.Agri

2. What is Slaughtering
Slaughtering refers to killing of
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 butchered into small
cuts.

3. 1. Scalding
Slaughtered birds are immersed in hot
water to loosen feathers and facilitate
picking
Dip in 50o
C- 60o
C water bath for 90-
120 seconds
Temperature, time duration and
agitation are most critical factors here

4. 2.Defeathering
Commonly done using Feather- picking machine
Feathers are removed by abrasive action of rubber fingers in
the picker.
The carcasses are moved through a sequenced of machines ,
each optimized for removing different sets of feathers
Remaining feathers are burnt off
by singeing carcasses
passing through a flame

5. 3.Removal of Heads and
Legs
The head of the bird go
into a channel where they
are pulled off mechanically.
The legs of the birds are
removed with a rotary knife
either at the hock or slightly
below it

6. 4.Evisceration
Can be done either by hand or by using complex , fully automated
mechanical devices.
The preen, or oil gland is removed from the tail and the vent is opened
so that the viscera can be removed.
The heart, liver, neck and gizzard are removed as giblets.
The carcasses are thoroughly washed.
At time , additive like chlorine
may be added to washing water to reduce
bacterial load on the carcass.

7. 5.Chilling
Chilling prevents microbial growth and improve meat quality.
Water chilling Air chilling
By simply soaking the
carcasses in chilled water in a
tank
Carcasses are moved through
coolers with rapidly moving
air blown from nozzles
directly into the cavity or
around the carcass.
Chilled to 5
o
C for 4 hours Chilled to -2
o
C -1
o
C
Increased final carcass weight Decreased carcass weight
due to dehydration
More energy efficiency Less energy efficiency

8. 6.Packaging
Whole or individual parts of birds may be packaged raw
for direct sale
Chicken is commonly put it in a plastic bag and closed
with twist –tie
The whole package may be shrink-wrapped before
storage to drive out trapped air
Shrink –wrapped chicken looks neat, firm and shelf life
is prolonged
Giblets are wrapped and placed inside the carcass
before packaging

9. Different chicken parts available in
the market

11. THANK YOU…