THRIVING after the FALL

The Library · Document 56 · FEASTING · Animals

Chicken Processing and Evisceration Guide

Its printed title: Advanced Methodologies in Poultry Processing: From Ante-Mortem Management to Post-Mortem Evisceration and Carcass Quality Control

Killing and dressing chickens, from the hours of fasting before slaughter to the chilled carcass. It explains why feed is withheld for 8 to 12 hours by its account, tables the stunning currents that German and European rules require, and dwells on drawing the bird without bursting the gallbladder, then covers carcass washes, cooling and the tenderising that follows rigor. Much of it is set in the processing plant, with shackle lines, vacuum lung removal and immersion chilling, so the bird killed at home gets less room.

Open the PDF 18 pages · 384 KB

Number
56
Book
FEASTING after the FALL
Shelf
Animals
File
56 Chicken Processing and Evisceration Guide.pdf
Pages
18
Works cited
74

Used in

The rows that check it

  • 3 confirmed
  • 1 amended
  • 1 marked for safety
  • B8 amended Safety Cervical dislocation manual only under 3 kg and max 70 birds/person/day (Reg 1099/2009 Annex I); done once and firmly; neck cut both sides below the jaw, bleed 90–120 s; stun …
  • B48 confirmed Hen: shut without food overnight with water; carried by the legs head down; cone = bottomless bucket on the shed wall at chest height
  • B49 confirmed Hen scald: mature 54–58 °C 60–120 s, young 50–54 (56 gives 50–54 °C 120–210 s soft), >66 °C cooks breast skin; wing-feather pull test; large feathers against the grain, down with …
  • B50 confirmed Hen rest: rigor ~4 h, tender 12–24 h at 4 °C, hang overnight in the cold; old hen simmered 3 h; gizzard lining peeled; feathers to the pillow after a day in the sun; head, feet …

In the Index

Hens and eggs Slaughter and butchery

Its works cited 74

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 47 journals, universities and public bodies
  • 2 document-sharing sites
  • 1 encyclopaedia
  • 4 blogs
  • 20 other web pages
Show all 74
  1. How to maintain broiler carcass quality during evisceration wattagnet.com/broilers-turkeys/processing-slau…
  2. Biological production of the carbon monoxide from biowaste upwr.edu.pl/download/PGBUXLgBQLmg8VFZiWVoFWwNF…
  3. Postmortem Changes in Meat Quality | PDF - Scribd scribd.com/document/693483497/Post-mortem-chan…
  4. Endogenous Proteolytic Systems and Meat Tenderness: Influence of pmc.ncbi.nlm.nih.gov/articles/PMC8277181/
  5. The impact of feed withdrawal on quality, safety, yield of processed wattagnet.com/broilers-turkeys/processing-slau…
  6. Effect of rigor state, when processed, on rainbow trout researchrepository.wvu.edu/cgi/viewcontent.cgi…
  7. Anlage 1 TierSchlV - Einzelnorm - Gesetze im Internet gesetze-im-internet.de/tierschlv_2013/anlage_1…
  8. Verordnung (EG) Nr. 1099/2009 des Rates vom 24 ... - EUR-Lex eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri…
  9. Optimization of Stunning Electrical Parameters to Improve Animal pmc.ncbi.nlm.nih.gov/articles/PMC5076635/
  10. Methods Used in Farm Animal Slaughter - RSPCA - rspca.org.uk rspca.org.uk/adviceandwelfare/farm/slaughter/f…
  11. TierSchlV - Verordnung zum Schutz von Tieren im Zusammenhang gesetze-im-internet.de/tierschlv_2013/BJNR2982…
  12. Recent developments in stunning and slaughter of poultry researchgate.net/publication/259369864_Recent_…
  13. HOW TO STUN / KILL POULTRY ON-FARM food.ec.europa.eu/system/files/2018-06/aw_prac…
  14. Current and novel methods for killing poultry individually on-farm researchgate.net/publication/269101452_Current…
  15. How to Humanely Euthanize a Chicken the-chicken-chick.com/how-to-humanely-euthaniz…
  16. On-Farm Chicken Euthanasia Guidelines chickenfarmers.ca/wp-content/uploads/2014/05/C…
  17. How to humanely kill a chicken - - NZ Life & Leisure ourwayoflife.co.nz/how-to-humanely-kill-a-chic…
  18. EFSA Scientific opinions on the welfare of poultry: slaughter and food.ec.europa.eu/system/files/2020-01/reg-com…
  19. EFSA recommends conditions and methods for effective stunning efsa.europa.eu/en/news/efsa-recommends-conditi…
  20. Vortrag zur RHD V2 - REX-CLUB Thüringen e.V rexclub-thueringen.de/wp-content/uploads/2025/…
  21. Verordnung zum Schutz von Tieren im Zusammenhang mit ... - fao.org faolex.fao.org/docs/pdf/ger88935.pdf
  22. Schlachtmöglichkeiten für Direktvermarkter von Geflügel in Hessen tierschutz.hessen.de/sites/tierschutz.hessen.d…
  23. Häufig gestellte Fragen zur Schlachtung und Tötung von Tieren laves.niedersachsen.de/startseite/tiere/tiersc…
  24. Animal welfare considerations for on-farm or backyard slaughter of pubs.ext.vt.edu/APSC/APSC-152/APSC-152.html
  25. Evisceration Process in Poultry | PDF - Scribd scribd.com/document/802780407/EVISCERATION
  26. SIGNIFICANCE OF SCALDING IN POULTRY PROCESSING AND thepoultrypunch.com/2019/06/significance-of-sc…
  27. Scald Efficiently - BAADER Poultry baader.com/poultry/process/slaughter-and-defea…
  28. The Defeathering Effect by Scalding in Chickens Follows Their pmc.ncbi.nlm.nih.gov/articles/PMC10451932/
  29. Is there any recommended time temperature combination for hard researchgate.net/post/Is_there_any_recommended…
  30. Effects of Hard and Soft Scalding on Defeathering and Carcass pmc.ncbi.nlm.nih.gov/articles/PMC9686902/
  31. Protect the Epidermis during Scalding and Picking - Baader baader.com/media/blog/obtain-perfect-yellow-ch…
  32. Best Scalding Temperature for Chickens to Avoid Damage - Furuida furuidaequipment.com/best-scalding-temperature…
  33. Scalding and Picking--a balance between carcass, quality and yield wattagnet.com/home/article/15531150/scalding-a…
  34. Campylobacter spp. contamination of chicken carcasses during researchgate.net/publication/6786664_Campyloba…
  35. (PDF) Reduction Of Microbial Contamination Of Whole Broiler researchgate.net/publication/337675021_Reducti…
  36. Evisceration and giblet processing - JBT Marel jbtmarel.com/en/poultry/broilers/evisceration-…
  37. macroscopic anatomy of the gallbladder and extrahepatic biliary cabidigitallibrary.org/doi/pdf/10.5555/2018319…
  38. Liver - Wikipedia en.wikipedia.org/wiki/Liver
  39. Issue 2/ 2023 Original article Anatomical and Morphometric kjms.uokirkuk.edu.iq/article_180553_4d85c3c78b…
  40. Descriptive Anatomy of Hepatic and Portal Veins with ... - SciELO scielo.br/j/rbca/a/BCjLTNfCs6bzRNCgZ8KZtZJ/?la…
  41. DETAILED MORPHOLOGICAL DESCRIPTION OF THE LIVER AND cabidigitallibrary.org/doi/pdf/10.5555/2018301…
  42. Cholecystectomy in a heifer - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC5383169/
  43. Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE helvia.uco.es/bitstream/handle/10396/217/13222…
  44. Poster Sessions - IRIS UniPA iris.unipa.it/bitstream/10447/75285/1/abstract…
  45. Liver and Biliary System - PMC pmc.ncbi.nlm.nih.gov/articles/PMC7149729/
  46. Sensory evaluation of poultry meat: A comparative survey of results scispace.com/papers/sensory-evaluation-of-poul…
  47. Ingluviotomy in Birds | AllVets Link allvetslink.com/projects-2/ingluviotomybirdsbcse
  48. Crop Impaction - Poultry Vet Guide poultryvetguide.com/diseases/crop-impaction/
  49. Crop disorders of chickens: Ingluvitis - The Poultry Site thepoultrysite.com/articles/crop-disorders-of-…
  50. Methods and equipment for eviscerating chickens - AgEcon Search ageconsearch.umn.edu/record/312176/files/mrr54…
  51. The Use of Organic Acids (Lactic and Acetic) as a Microbial ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC8534660/
  52. Carcass Sanitising and Primary Washing - Earthworm Express earthwormexpress.com/the-meat-factory/microbio…
  53. (PDF) Trimming and washing poultry carcass to reduce microbial researchgate.net/publication/266744188_Trimmin…
  54. Validation of a 2 Percent Lactic Acid Antimicrobial Rinse for Mobile wpcdn.web.wsu.edu/wp-puyallup/uploads/sites/41…
  55. Interventions to reduce Salmonella and Campylobacter during researchgate.net/publication/377669655_Interve…
  56. Application of hot water and cold air to reduce bacterial ... - Frontiers frontiersin.org/journals/microbiology/articles…
  57. Effective Methods for Chilling Poultry Carcasses After Processing agriculture.institute/poultry-products-technol…
  58. Chillin' Chickens: Which Method Works Best? - AgResearch Magazine agresearchmag.ars.usda.gov/2008/apr/chicken
  59. Persistence of Salmonella and Campylobacter on Whole Chicken mdpi.com/2076-0817/13/8/664
  60. Water in Meat & Poultry - USDA Food Safety and Inspection Service fsis.usda.gov/food-safety/safe-food-handling-a…
  61. Compliance Guidelines for Retained Water fsis.usda.gov/sites/default/files/import/Retai…
  62. 9 CFR § 441.10 - Retained water. - Law.Cornell.Edu law.cornell.edu/cfr/text/9/441.10
  63. 9 CFR 441.10 -- Retained water. - eCFR ecfr.gov/current/title-9/chapter-III/subchapte…
  64. Immersion Chilling vs Air Chilling - Morris & Associates morristhermal.com/immersion-chilling-vs-air-ch…
  65. Biochemical and Structural Effects of Rigor Mortis digitalcommons.unl.edu/cgi/viewcontent.cgi?art…
  66. Influence of post-mortem aging in tenderness of chicken breast fillets researchgate.net/publication/26391403_Influenc…
  67. Early Postmortem Proteome Changes in Normal and Woody Broiler pubs.acs.org/doi/10.1021/acs.jafc.0c03200
  68. Advances in application of ultrasound in meat tenderization: A review frontiersin.org/journals/sustainable-food-syst…
  69. (PDF) Role of Calpains in Postmortem Proteolysis in Chicken Muscle researchgate.net/publication/23275257_Role_of_…
  70. Endogenous Proteolytic Systems and Meat Tenderness kosfaj.org/archive/view_article?pid=kosfa-41-4…
  71. Comparison of Levels of Calpains and Calpastatin in Blood and scialert.net/fulltext/?doi=ijmeat.2017.6.11
  72. Aging mechanism for improving the tenderness and taste ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC11007300/
  73. Food Science and Human Wellness - SciOpen sciopen.com/local/article_pdf/10.26599/FSHW.20…
  74. Post-mortem changes in chicken muscle. - WUR eDepot edepot.wur.nl/196203