Slaughter in Practice

Group #2

AGSC 6

Slaughter of Animals and Meat Processing

Laboratory Exercise #1

Dressing of Broiler Chicken

INTRODUCTION

      Chicken’s meat is of great importance when it comes to food industry. It has cheaper price compared from that of beef and pork, thus preferred by more consumers at times. This therefore implies that aside proper chicken production, chicken dressing should be of right process to maintain quality meat. In this activity, the proper dressing of broiler acceptable to market shall be performed.

OBJECTIVES

      The following goals are to be fulfilled in this laboratory activity.

v  To perform the proper step-by-step procedures in dressing a broiler chicken acceptable to the market.

v  To distinguish edible parts of a chicken, as well as the inedible ones.

v  To divide the components of a dressed chicken. (standard market cuts)

v  To explain the characteristics of a dressed chicken acceptable to the market.

v  To state the importance of proper dressing of broiler chicken.

MATERIALS

v  Tab or container

v  Chopping board

v  Sharp knife or Bolo

PROCEDURE

1.      Secure the chicken by holding its wings and feet.

2.      Remove the feathers on the portion of the neck prior to slicing.

3.      Slice the left portion of the neck, just enough to cut the jugular vein.

4.      Let the blood flow out by hanging upside down. Make sure that the chicken will no longer be able to move.

5.      Meanwhile, prepare the hot water where the chicken shall be dipped. (hot enough to vaporize, not to boil)

6.      Dip the chicken into the hot water for one minute or until the feather can be easily removed. Do not dip it too long to avoid damaging of skin and other parts. This can lead to rejection to market standards.

7.      Removed the feathers, including the hair-like ones, gently but thoroughly. Subject to fire if necessary.

8.      Also, remove the feet and the head. These are not included in marketable dressed chicken.

9.      Next, discard the internal organs. Separate the lungs, liver, heart, gizzard, ventriculus, and proventriculus. These are edible and are called the giblets. The remaining internal organs, on the other hand, are called offals. (In cleaning gizzard, tap both sides and then cut it into halves. Turn it inside out and remove the lining along with the feed residue)

10.  The result of this will be the very dressed chicken.

11.  Divide the dressed chicken into four standard market cuts.

a.       Legs- cut the flesh until the joint connecting body and legs is detached.

b.      Wings- cut the flesh from the protruding bone at the back.

c.       Breast- the ventral portion of the resulting carcass.

d.      Ribs- the dorsal portion of the resulting carcass.