Reference Guide for Solving Poultry Processing Problems (B 1156) University of Georgia Extension To produce a quality poultry meat product from a live bird involves a series of efficiently-performed, specific tasks in a sanitary manner. Before broilers can be processed, they must be caught, cooped, transported and held, then unloaded at the processing plant. Inside the processing plant, broilers are hung on shackles, stunned, bled, defeathered, eviscerated, inspected, chilled, graded, packaged and shipped. Because of the complexity of production and processing procedures, several factors may reduce carcass yield, carcass grade and the company's overall profit margin. 2016-11-07 10:38:58.017 2009-12-22 11:52:14.0 Reference Guide for Solving Poultry Processing Problems | Publications | UGA Extension Skip to content

Reference Guide for Solving Poultry Processing Problems (B 1156)

Summary

To produce a quality poultry meat product from a live bird involves a series of efficiently-performed, specific tasks in a sanitary manner. Before broilers can be processed, they must be caught, cooped, transported and held, then unloaded at the processing plant. Inside the processing plant, broilers are hung on shackles, stunned, bled, defeathered, eviscerated, inspected, chilled, graded, packaged and shipped. Because of the complexity of production and processing procedures, several factors may reduce carcass yield, carcass grade and the company's overall profit margin.

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Status and Revision History
Published on Apr 15, 2009
Reviewed on Apr 10, 2012
Expired on Feb 28, 2017