Alternative slaughter procedures: on-farm slaughter and transport system for broilers

This paper focuses on "alternative methods for initial broiler processing" and exploration of alternative processing including slaughter at the farm immediately after catching. On-farm slaughter and transport (FSaT) is envisioned as a mobile unit that stuns, slaughters, and shackles the broiler carcasses at the farm. A separate trailer-unit then transports the shackled broiler carcasses to the processing plant. Once at the processing plant carcasses are mechanically transferred into plant shackle lines and moved into processing. The hypothesis is that the FSaT approach will dramatically improve overall bird welfare and well-being by reducing live handling and eliminating live transport from the farm to the processing plant. In addition, ancillary impacts could include: improving yield efficiencies by eliminating dead on arrivals, potentially reducing water and energy consumption, reducing labor requirements at the processing plant with the elimination of live rehang, and offering an economically sustainable alternative. The FSaT approach represents a radical change from traditional processing, and its effects on poultry processing need to be evaluated. This paper presents results of experiments conducted at a commercial poultry processor to evaluate feather picking efficiency, carcass bacteriological loading, and meat quality for delayed processed carcasses.

Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens

Current soft scalding in broilers is not applicable to various strains of chickens with different market weights and ages. This study aimed to examine the effectiveness of soft (57 °C for 120 s) and hard (60 °C for 60 s) scalding on defeathering and carcass quality of the local strain of Red Feather (RF) country chickens and determine age, breed, and body weight factor in accounting for the defeathering effectiveness using adult layers and juvenile broilers as a reference. Results showed no differences between soft and hard scalding in broilers with 60% and 80% of acceptable defeathering scores, respectively, while a significantly better effect by hard scalding was observed in adult layers, young and old RF chickens with more than 70% of birds exhibiting desirable scores and less than 20% by soft scalding. In contrast to soft scalding, hard scalding had no significant effects on breast meat color but impaired skin color in broilers as assessed by L*, a*, and b* value analysis. Interestingly, hard scalding increased breast skin yellowness and lightness in young RF chickens and lightness in old RF chickens, while there were no significant changes in layers. However, hard scalding decreased skin elasticity in layers and old RF chickens. The effectiveness of defeathering by scalding method was governed by the age to reach a certain threshold in the development of dermal architecture and feather richness, irrelevant to body weight. The alteration of carcass color primarily depends on age, body weight/breed, and their interaction. In conclusion, current soft scalding is suitable for broiler chickens for desirable defeathering effect and carcass color, whereas layers and RF chickens scaled at 60 °C for 60 s showed a better defeathering effect without unfavorable changes of breast meat and skin color.

Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks

Rosin was once widely used for removal of duck feathers in China and is still being used secretly in some poultry processing enterprises. Abietic acid (AA) and dehydroabietic acid (DHAA) are the major compounds of rosin. In the present study, 90 duck samples were collected for investigation of AA and DHAA residues. Abietic acid and DHAA were simultaneously detected in 13 out 40 raw ducks, 8 out of 26 water-boiled salted ducks, and 7 out of 24 roasted ducks, respectively. In positive samples, averages of AA were significantly higher than those of DHAA in positive samples of the 3 types of ducks (P < 0.05). Averages of AA and DHAA in positive raw ducks were significantly higher than those in positive roasted ducks (P < 0.05). The results indicated that almost one-third of raw ducks were defeathered by means of rosin-containing defeathering agent, and cooking processes could reduce the AA and DHAA residues to some extent, but could not eliminate them completely.