1. Inspection and Grading
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2. Inspection
Inspection is commonly done by specially trained government personnel who are responsible for ensuring that only wholesome fresh poultry and poultry products that are fit for human consumption reach the marketplace.
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3. Poultry Inspection
Inspection of live birds prior to slaughter (ante mortem) - done by observing the birds in the crates/containers, or while being removed from the crates and suspended on the shackle line.
Inspection after slaughter (post-mortem) - identifies and removes all potential disease conditions that might affect human health.
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4. Poultry Inspection
Condemnation and disposition - deals with conditions requiring condemnation.
Sanitary slaughter and dressing inspection - minimizes/prevents fecal contamination resulting from gut spillage on the carcass and/or smearing on edible meat parts/ surfaces.
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5. Poultry Inspection
Chilling of poultry – the government requires that carcasses are cooled within a certain period of time to minimize the chance of pathogen proliferation. The time to reach an internal deep muscle temperature of 4.4oC depends on carcass size: 4 hr for a 4 lb broiler, 6 hr for 4-8 lb broiler, and 8 hr for 8 lb broiler or turkey (unless cooked or frozen right away). Giblets should be chilled to 4.4oC or below within 2 hrs. The inspector also checks water absorption during water chilling.
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6. Poultry Inspection
General plant sanitation - inspector monitors the plant to make sure it is clean prior to starting work (i.e., there are effective cleaning and sanitation procedures) and during working hours.
Carcass re-inspection of ready to cook (RTC) poultry - plant personnel and inspector(s) re-inspect the birds after chilling to make sure they have been properly processed (e.g., all viscera and feathers removed).
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7. Poultry Inspection
Monitoring residues - products for human consumption are also monitored for prohibited drugs and chemicals. These residues could result from accidental exposure or an improper use of antibiotics, pesticides, herbicides, etc.
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8. Antemortem inspection
Inspection of birds that arrive at the processing plant either while they are still on the truck or while they are being unloaded.
The point inspection is the health and condition of the birds.
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9. Postmortem inspection
Postmortem inspections are performed by specially trained personnel who can recognize, evaluate, and make decisions about various disease conditions and abnormalities.
Postmortem inspection is important after the mechanical de feathering and evisceration processes, where problems in presentation can be encountered (e.g., presence feathers, viscera not correctly removed).
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10. Postmortem inspection
The inspector examines the carcass (inside and outside) along with its internal organs.
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11. Condemnation Criteria
Tuberculosis. Avian tuberculosis (TB) is caused by the bacterium Mycobacterium avium and usually is a chronic, slowly developing disease.
Leukosis. The most common manifestations of the leukosis complex are as follows: marek’s disease, lymphoid leukosis, reticuloendotheliosis, lymphoproliferative disease.
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12. Condemnation Criteria
Tumors. Several types of tumors besides those of the leukosis complex (described above) affect domestic poultry. Some of the more common ones include squamous cell carcinomas, adenocarcinomas, leiomyomas, and fibromas.
Bruises. If bruises are the reason for systemic change in a carcass, then the carcass is condemned and recorded under the bruises category.
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13. Condemnation Criteria
Contamination. Carcasses that are contaminated to the extent that valid inspection cannot be made are condemned. An example would be a carcass contaminated with bile or feces to the extent that the inspector cannot determine whether the carcass is wholesome. Carcasses that fall into open sewers or evisceration troughs are condemned under the contamination category.
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14. Condemnation Criteria
Overscald. Carcasses that are cooked are condemned. Many times, these carcasses will also be machine-mutilated by picking machines.
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15. Condemnation Criteria
Other:
Inflammatory process: if the condition is generalized, the carcass is condemned.
Plant rejects: if the plant elects to reject a carcass for inspection, it is condemned.
Carcasses condemned because there are no viscera available to inspect: disposition of no-viscera carcasses is determined by the veterinarian in charge and is based upon flock incidence of disease.
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16. Condemnation Criteria
Other:
Xanthomatosis: if the condition is generalized, the carcass is condemned.
Parasites: if the infestation is generalized, the carcass is condemned.
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17. Grading
Grades are often used by producers to promote a brand name and their own product.
Grading can be done by government-licensed graders or a private agency working under government regulations.
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18. Why Grade Poultry Carcasses?
To insure quality before it is sold.
Keeps you from selling unwholesome poultry.
Did you know that grading is voluntary and paid for by the meat packer?
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19. Criteria for Poultry Grading
Conformation: the carcass or part is free of deformities that detract from its appearance or that affect the normal distribution of flesh. Slight deformities, such as slightly curved or dented breastbones and slightly curved backs, may be present.
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20. Criteria for Poultry Grading
Fleshing: the carcass has a well-developed covering of flesh, considering the kind, class, and part. The breast is moderately long and deep, and has sufficient flesh to give it a rounded appearance, with the flesh carrying well up to the crest of the breastbone along its entire length. The leg is well fleshed and moderately thick and wide at the knee and hip joint area, and has a well-rounded, plump appearance with the flesh carrying well down toward the hock and upward to the hip joint area. The drumstick is well fleshed and moderately thick and wide at the knee joint and has a well-rounded, plump appearance with the flesh carrying well down toward the hock. The thigh is well to moderately fleshed. The wing is well to moderately fleshed.
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21. Criteria for Poultry Grading
Fat covering: the carcass or part, considering the kind, class and part, has a well-developed layer of fat in the skin. The fat is well distributed so that there is a noticeable amount of fat in the skin in the areas between the heavy feather tracts.
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22. Criteria for Poultry Grading
Defeathering: the carcass or part shall have a clean appearance, especially on the breast and legs, and shall be free of protruding feathers. A carcass or part shall be considered free from protruding feathers when it complies with the tolerances.
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23. Criteria for Poultry Grading
Discolouration: the requirements contained in this section are applicable to discolourations of the skin and flesh of poultry and the flesh of skinless poultry. The carcass, parts derived from the carcass, or large carcass parts may have slight discolourations, provided the discolourations do not detract from the appearance of the product.
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24. Criteria for Poultry Grading
Exposed flesh: the requirements contained in this section are applicable to exposed flesh resulting from cuts, tears, and missing skin.
Freezing defects: with respect to consumer packaged poultry, parts, or specified poultry food products, the carcass, part, or specified poultry food product is practically free from defects that result from handling or occur during freezing or storage.
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25. Grades of Poultry Carcass
A - Sold in stores.
B – Often not a grade sold in stores.
C – Usually used for processing into other chicken foods.
Non gradable
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26. Grade A
Conformation: normal, breast bone curve or dent, back slight curve, leg and wing normal.
Fleshing: well fleshed, considering kind and class.
Fat Covering: Well-developed layer - especially between heavy feather tracts
Defeathering: free of protruding feathers and hairs.
Exposed Flesh: weight range
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27. Grade A
Discolourations: Carcass - lightly shaded. Large carcass parts - lightly shaded. Other parts - lightly shaded.
Disjointed and broken bones: Carcass - one disjointed and no broken bones. Parts - thighs with back portion, legs or leg quarters may have femurs disjointed from the hip joint. Other parts - none.
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28. Grade A
Missing Parts: Wing tips and tail. In ducks and geese, the parts of the wing beyond the second joint may be removed if removed at the joint, and both wings are so treated. The tail may be removed at the base.
Freezing Defects: Slight darkening on back and drumstick. Overall bright appearance. Occasional pockmarks due to drying. Occasional small areas of clear, pinkish - or reddish-coloured ice.
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29. Grade A Factor A Quality Conformation Normal Flashing and Fat covering
Well fleshed with a well developed layer of fat
Exposed flesh
¼” on breast & Legs 1” elsewhere
Discolorations ¾”
Disjointed & Broken bones
1 disjointed & no broken
Missing Parts
Wing tips & tail
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30. Grade B
Conformation: moderate deformities, Breastbone moderately dented, curved or crooked, back moderately crooked, legs and wings moderately misshaped.
Fleshing: moderately fleshed, considering kind and class.
Fat Covering: Sufficient fat layer - especially on breast and legs
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31. Grade B Defeathering: a few scattered protruding feathers and hairs.
Exposed flesh: Carcass - No part on the carcass (wings, legs, entire back or entire breast) has more than one-third of the flesh exposed. Part - No more than one-third of the flesh normally covered by skin exposed.
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32. Grade B
Discolourations: Carcass - lightly or moderately shaded discolourations. Large Carcass parts - lightly or moderately shaded discolourations. Other parts - lightly or moderately shaded discolourations.
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33. Grade B
Disjointed and broken bones: Carcass - two disjointed and no broken bones, or one disjointed and one nonprotruding broken bone. Parts - may be disjointed, no broken bones; wing beyond second joint may be removed at a joint.
Missing parts: Wing tips, second wing joint and tail.
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34. Grade B
Freezing defects: May lack brightness. Few pockmarks due to drying. Moderate areas showing a layer of clear, pinkish or reddish coloured ice.
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35. Grade B Factor B Quality Conformation Moderately curved.
Flashing and Fat covering
Moderately fleshed & fat covering
Exposed flesh
No more than 1/3 of part exposed.
Discolorations
11/4”
Disjointed & Broken bones
2 disjoints & no broken or 1 disjoint & 1 nonprotruding broken
Missing Parts
2nd wing joint, back not wider than base of tail and extending half way between base of tail and hip joints.
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36. Grade C
Conformation: Breastbone - abnormal. Back - seriously curved or crooked. Legs and wings - seriously crooked misshapen.
Fleshing: Poorly fleshed
Fat Covering: Lacking in fat covering over all parts of carcass.
Defeathering: Scattering of protruding feathers and hairs .
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37. Grade C Exposed flesh: Carcass - no limit. Carcass part - no limit.
Discolourations: Carcass - No limit on size, number of areas or intensity of discolourations and flesh bruises if such areas do not render any part of the carcass unfit for food. Parts - No limit on size, number of areas or intensity of discolourations and flesh bruises if such areas do not render any part unfit for food.
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38. Grade C Disjointed and broken bones: No limit.
Missing parts: Wing tips, wings and tails - Backs shall include all meat and skin from pelvic bones, except that the meat contained in the ilium (oyster) may be removed.
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39. Grade C
Trimming: Trimming of the breast and legs is permitted but not to the extent that the normal meat yield is materially affected.
Freezing Defects: Numerous pockmarks and large dried areas.
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40. Grade C Factor C Quality Conformation Abnormal
Flashing and Fat covering
Poorly fleshed and covered in fat
Exposed flesh
No limit
Discolorations
Disjointed & Broken bones
Missing Parts
wing, back not wider than base of tail and extending to area between base of tail and hip joints
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41. Poultry Boneless
Poultry boneless is the process of removing bone from poultry carcass.
Products of boneless: boneless leg (BL), skin boneless leg (SBL), boneless breast (BB) and skin boneless breast (SBB), and fillet.
Carcass bone resulting from boneless then processes into chicken carcass meat (CCM) or mechanically deboned meat (MDM).
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42. Carcass and Carcass Parts of Chicken
Whole carcass. Part of chicken body after removing blood, feathers, head and neck, shank, visceral.
Half carcass: Carcass split evenly into right and left halves.
Breast quarter: Anterior right or left quarter containing half of the spine, the ribs, the pectoralis muscles (major and minor), and the attached wing.
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43. Carcass and Carcass Parts of Chicken
Leg quarter: Posterior right or left quarter containing half of the spine, the thigh, and the drumstick.
Wing: The three segments of the wing with a variable amount of the breast meat (depending on the customer).
Breast: The major and minor pectoralis muscles with or without rib and sternum bones or skin.
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44. Carcass and Carcass Parts of Chicken
Thigh: The upper part of the leg containing the femur.
Drumstick: The lower part of the leg containing the tibia and fibula.
Whole breast: The anterior half of the carcass without wings, with both breasts still connected in front and with or without the spine connecting them in the back.
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45. Carcass and Carcass Parts of Chicken
Whole leg: Drum and thigh with no spine.
Back or strip back: Spine and pelvis, production of quarters puts the back as part of the respective quarters.
Breast half or front half: The entire, intact, anterior half of the carcass.
Leg half, back half, or saddle: The entire, intact, posterior half of the carcass
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46. Chicken Classification
Rock Cornish game hen or Cornish game hen - is a young immature chicken (usually less than five weeks of age), of either sex with a ready to cook weight of not more than two pounds, that was bred from a Cornish chicken or the progeny of a Cornish chicken crossed with another breed of chicken.
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47. Chicken Classification
Rock Cornish fryer, roaster, or hen - is the progeny of a cross between a purebred Cornish and a purebred Rock chicken, without regard to the weight of the carcass involved; however, the term “fryer,” “roaster” or “hen” shall apply only if the carcasses are from birds with ages and characteristics.
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48. Chicken Classification
Broiler or fryer - is a young chicken (usually under 10 weeks of age), of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
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49. Chicken Classification
Roaster or roasting chicken - is a young chicken (usually less than 12 weeks of age), of either sex, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that may be somewhat less flexible than that of a broiler or fryer.
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50. Chicken Classification
Capon - is a surgically unsexed male chicken (usually under four months of age) that is tender-meated with soft, pliable, smooth-textured skin.
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51. Chicken Classification
Hen, fowl, or baking or stewing chicken - is a mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster or roasting chicken and a nonflexible breastbone tip.
Cock or rooster - is a mature male chicken with coarse skin, toughened and darkened meat, and hardened breastbone tip.
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52. 今日はこれまでです。 以上
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53. Kuiz 7 Maret 2018 Jelaskan tujuan utama proses chilling pada ayam.
Jelaskan tiga macam metode chiling pada ayam.
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