Poultry Slaughtering

 In the process of bird & poultry processing, unhairing is normally done by vaporizing. High temperature may soften the poultry’s fat which is subject to rotting. So the poultry shall be cooled down immediately after unhairing to ensure the product’s freshness. 

Flake ice is added to the water in the screw chiller which keeps the water in a temp range of 2 – 4 degrees Celsius. After cooling down in the cold water in the screw chiller, the poultry will be put in refrigerated room. Research results show that poultry treated in this way will be prevented from germ contamination.According to the national standard GB126-2016 poultry slaughtering process requirements, if the carcass and edible by-products need to be pre-cooled after slaughter, they should be pre-cooled immediately.