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Processing of turkey & duck
This document summarizes the key processing steps for turkeys and ducks. For turkeys, the main steps are: handling, stunning, killing and defeathering, evisceration, chilling, portioning, and deboning. Ducks are processed through slaughtering, dressing (including scalding, wet/dry plucking, and waxing), evisceration, and trussing before storing. Various equipment is used at each stage, such as scalding tanks, pluckers, eviscerators, and chilling/portioning systems. Proper handling, temperatures, and equipment allow for efficient and high quality processing of these poultry meats.
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Processing of turkey & duck
- 1. PROCESSING OF TURKEY& DUCKS Mrs.R.Sinthiya Assistant Professor Department of Food Processing and Preservation Technology Faculty of Engineering Avinashilingam Institute for Home Science & Higher Education for Women University, Coimbatore
- 3. TURKEY PROCESSING Supply ↓ Stunning ↓ Slaughtering &defeathering ↓ Evisceration ↓ Chilling ↓ Portioning ↓ Deboning
- 4. HANDLING Gp containers: Itoffers the following Optimum efficiency Labour saving Positive effect on the ergonomics of the operations both during catching and hanging
- 5. STUNNING Stunning hasgreat influence on the quality of the end products. Stunning systems for turkeys High frequency stunning Controlled atmosphere stunning
- 6. KILLING AND DEFEATHERING Specificstork turkey equipment Air - agitated scalder Automatic quill puller PIT- 200 A –frame plucker
- 7. EVISCERATION EVISCERATOR: The automatic turkey eviscerator drawsout the entire intestine pack including lungs in single operation Other types of evisceration equipments are Automatic vent cutter Opening machine
- 8. CHILLING There are2 types of chilling Immersion chilling A medium or hard scald is often combined with chill method ,where immersion or spray chilling is used to keep products moist Air chilling Medium and soft scald is combined with air chill,where chilling is done in a tunnel using forced air circulation
- 9. PORTIONING AND DEBONING TheACM Modular portioning system is the logistic heart of stork portioning Deboning process generally follows the cutting operation.
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- 11. PROCESSING OF DUCKS Slaughtering ↓ Dressing|→ scalding | → wet plucking |→ dry plucking ↓ | → waxing Evisceration ↓ Trussing ↓ Storing
- 12. SLAUGHTERING Feed mustbe removed from ducks atleast 2 hours before slaughtering
- 13. DRESSING SCALDING: The ducksare placed in a scalding tank at water temperature for 60˚c for few minutes to loosen the feathers without causing flesh discolouration WET PLUCKING: Several mechanical pluckers are available with revolving
- 14. WAXING The carcassis covered with molten wax and placed in cold water to harden the wax , when wax is peeled off any feathers come with it. DRY PLUCKING: This method eliminates scalding . it is much slower than wet plucking and there is more chance of tearing the skin
- 15. EVISCERATION All organs areremoved in one operation The carcass is labelled with or without giblets
- 16. STORING The tightly packedfresh birds can be safely stored upto 7days Cooked bird safely for 4-5 days
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- 20. WATER BATH STUNNINGCABINET
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