FARMERS' BULLETIN 45

ISSUED DECEMBER, 1944

REPRINT

 Standard Methods for the Preparation of Market Poultry
   

MARKETING SERVICE
Live Stock and Live Stock Products Division

 

The material in this publication has been prepared by the Marketing Service of the Dominion Department of Agriculture in co-operation with the Chairman and members of the Egg and Poultry Committee of the Canadian Produce Association and members of the National Research Council, who assistance and technical advice is gratefully acknowledged.
   

 
PREPARING FOR KILLING

       After the finishing period is completed, birds should be starved for a sufficiently long period to allow the crops to become empty. This can generally be accomplished by allowing the birds to miss one feed, or starving for twenty-four hours before killing. If this is not done, food will remain in the crop and intestines, which not only results in lowering the grade of the bird but also causes spoilage. During this period of starvation, clean water must be provided. Any birds which in spite of precautions taken still show feed or other material in the crop after killing should have the crops removed through a small cut made in the skin at the back of the neck. The index and second fingers are inserted through this opening and worked around the crop, separating it from the surrounding membrane until it is loose enough to be removed.

  
KILLING AND BLEEDING

       The proper method of killing, know as the "stick", and the equipment necessary are shown in the illustrations on following pages.
       The bird is suspended head down by both feet, never by one foot. Operators usually like to have the bird's head hang at a level with the lower part of the chest.
       The first operation is to cut the jugular vein. A large cut is necessary to allow the bird to bleed quickly and freely. After the bird has started to bleed freely, the brain is pierced by inserting the knife either through the roof of the mouth or just underneath the eye. This loosens the feathers. When this has been done, the knife is given a half turn and if the stick is successful the bird will give a quick, gasping shudder. The portion of the brain which is to be pierced is known as the medulla and is situated in the rear of the brain.

BLOOD CUP AND HEAD WEIGHTS

       A blood cup or weight should be attached to the beak of the bird as soon as it has been stuck. This prevents the bird from lifting its head and allows it to bleed more freely. The blood cup is generally used when the bird is dry-plucked and the weight when semi-scalding is practised.

HOW TO BLEED

HOW TO STICK

BLOOD CUP WEIGHT AND KNIFE

PLUCKING

       There are three principal methods of plucking: dry-pluck, semi-scald and wax-pluck.
       In all cases, the main wing and tail feathers are removed as soon as the bird has started to bleed freely and the brain has been properly pierced. The wings should not be grasped too tightly or twisted too severely as they break and bruise very easily. A bruised wing lowers the grade of the bird.
       Dry-plucking.- In dry-plucking a well-defined procedure may be followed. With the left hand steadying the bird by pinioning the wings to the back, in three motions with the right hand the feathers are stripped from the wings and tail. The body feathers are next stripped, starting with the breast from the hips downward, then the back, neck, wings, and finally the leg feathers.
       Semi-scalding.- In semi-scalding, the bird is dipped or immersed in hot water. For broilers and roasters, the temperature should be 128º Fahrenheit and for fowl 130º Fahrenheit.. The birds remain in the water about thirty seconds. The water in which the bird is dipped should be agitated, so that it circulates and penetrates around the feathers. If the water is not agitated by some mechanical means the bird should be pumped up and down quickly in the water. The water in the tank must be clean and should be changed at least twice a day.
       In semi-scalding poultry, at least 60 to 80 seconds should be allowed for the bird to bleed and stop gasping before being put into the water. If this is not done, there is a tendency for water to enter the crop, which, if left, would discolour the crop. When removed from the water one minute is allowed before any feathers are removed. Hairs left on the bird after plucking should be removed by singeing with a gas flame.
       Wax-plucking.- Wax-plucking, or adhesive dressing, is particularly designed to remove the hairs and pin feathers after most of the rough feathers have been removed. If dry roughed, the bird is allowed to cool to a skin temperature of about 70º and then immersed in especially prepared wax. If semi-scalded, the bird must be allowed to cool and dry after the rough feathers have been removed before dipping in the wax. Full information on the wax-plucking of poultry is contained in a pamphlet entitled "The Use of Wax in the Plucking of Poultry", distributed by the Publicity and Extension Division, Dominion Department of Agriculture.

CLEANING AND FLUSHING

       After the bird is plucked and before it is placed on the cooling rack, care should be taken to see that its head, feet and shanks are clean. Any blood or dirt should be washed off. The vent should also be properly flushed and excrement removed from the lower bowel. This is done by pressing the abdomen at a point 3 or 4 inches from the tail sharply inwards and towards the vent.
       In killing and plucking poultry the following points are important:

1. The bird must be starved for a sufficiently long period to empty all feed from the crop.
2. The bird must be properly bled.
3. Remove all feathers and hair. Never leave feathers around the hocks or the wing tips.
4. Care should be taken in plucking so that the skin of the bird is not rubbed, bruised or torn.
5. Wash all blood from the head and mouth and all dirt from the feet and shanks.
6. Cleanliness is essential to prevent mould growth and spoilage.

  
PRE-COOLING

       All poultry should be pre-cooled for a period of twenty-fours immediately after being plucked. In pre-cooling, the lower the temperature the better, but the bird must not be frozen. It is considered that a temperature of 32º Fahrenheit is correct for pre-cooling. The birds should be suspended in a manner that will allow the air to circulate around them. They should be packed at the same temperature at which they are pre-cooled. If poultry is to be frozen, the quicker the birds are packed and put in the freezer after pre-cooling, the better.

COOLING RACK

   
HEAD WRAPPING

Before the birds are packed the heads should be wrapped. This may be done as soon as the head of the bird is dry. The following illustration shows a convenient size of paper to use for head wrapping.

HEAD WRAPPING

  
SELECTING BIRDS FOR PACKING

As soon as the birds have been pre-cooled, grade and sort them for size and weight. The birds in each grade should be weighed individually to avoid any error in the weight variation allowance for birds packed in the same box. The weight variation allowed is as follows:

• Squab and Broiler Chickens - not over ¼ pound per bird.
• All other Chickens also Fowl - not over ½ pound per bird.
• Ducks and Ducklings - not over 1 pound per bird.
• Geese and Turkeys - up to 15 pounds, not over 2 pounds per bird; over 15 pounds, not over 3 pounds per bird.

Grading and weighing.

Birds selected for size, conformation and colour.

PACKING BOXES

       For packing poultry, boxes of the correct dimensions should be used. The Dominion Department of Agriculture in co-operation with the Canadian Produce Association National Egg and Poultry Committee has standardized the size of poultry boxes used for packing the different weights. These box sizes are available on request from the Publicity and Extension Division, Dominion Department of Agriculture, Ottawa, Ontario.

Lined box ready for packing.

LINING THE BOXES

       The box should be lined on the bottom, sides and ends with parchment or white waxed sulphite paper. Parchment paper is somewhat permeable to moisture, and is preferable if the product is to be held in the chilled state; wax paper is relatively impermeable to moisture and is preferable if the product is to be stored or transported in the frozen condition. The lining on the sides and ends should be long enough so that it will fold over the top of the poultry. The box should be so lined that no part of the bird comes in contact with the box.
       After the paper has been placed in the box, clips may be put over the sides to hold the paper in place and keep it out of the way of the packer. This also keeps the paper smooth and free from creases. The illustration following shows a convenient type of clip.
       Packing is an important operation in preparing poultry for market. Even after careful selection for quality, size, colour and conformation, the sales appeal so necessary in box-packed poultry is partially lost unless the packing and marking have been done neatly and uniformly.

Properly box-packed chickens.

STENCILLING AND PRINTING

       The outside of the box should be clean and attractive and the stencilling uniform as to size and style of letters and figures. As much of the wording as possible should be printed on the box when it is manufactured. One standard colour in marking should be

  

Cut showing correct stencilling to appear on the end of a poultry box.

Stencilling and Branding

10. All boxes containing poultry packed under these regulations shall be clearly and legibly stencilled on the outside of at least one end in black block letters and figures three-quarters of an inch in height with stems of letters approximately one-eighth of an inch in width and letters approximately one-half inch wide, except in the case of the word "Tagged" which shall have letters of one-quarter inch in height with thin line stems so as correctly to show:

(a) in the left upper corner: the number of birds in the box. This mark may be omitted in the case of a box containing twelve (12) birds, the recognized pack;
(b) in the left lower corner: "Tagged" if, and only if, all the birds in the box are wing tagged. In this corner may be shown the gross weight of the package under "Tagged";
(c) in the right lower corner: the net weight;
(d) in the centre: kind and sub-kind on the first line; the word "Grade" followed by the Grade designation on the second line, and where the term "Milkfed" is employed, on the third line;
(e) in the bottom centre line directly below the grade designation, the words "Reg. No._____" followed by the number alloted;
(f) in instances where the kind and sub-kind are partly designated by the same word only one name need be used;
(g) in the marking of turkey boxes both kind and sub-kind must be shown. The sub-kind may be indicated by the first letter or letters of the sub-kind;
(h) stags and roosters must be branded as such;
(i) in instances where birds have head or feed removed, or have been heavily scalded or been drawn, it shall be so stated on the end of the box where the grade and weight are shown.

13. No person shall place on any box containing dressed poultry any mark or design other than those required by these regulations unless authorized by the Minister.

FROZEN STORAGE

The lower the temperature at which the poultry is frozen and stored, the better the bloom and market quality will be preserved. It is desirable to reduce the product temperature to +5ºF. within fifty hours. This can only be accomplished if:

1. the room temperature is held at +5º F. or lower;
2. ample space is allowed between the boxes for air circulation;
3. the room is not overloaded with unfrozen poultry.

The latter condition will become evident if the room temperature remains above the desired value for several hours after the product has been put in.
       In spite of the importance of freezing as quickly as possible, the maintenance of a low storage temperature is even more important. Remember, the freezing of poultry requires only a day or two, whereas the storage period may extend over several months. This allows ample time for slow, detrimental changes to become manifest. Most freezers are quite dry and the surface of the product loses moisture by evaporation, even in the frozen condition, causing, first, a loss of bloom, and then freezer burn. Low temperatures preserve the quality and extend the preservation period. Temperatures of 0º F or lower are desirable, and temperatures above +5º F. should not be used for the storage of frozen poultry.
       The subject is now under investigation at the National Research laboratories, Ottawa, and the above recommendations may be revised in the near future when the humidity as well as the temperature of freezing chambers can be brought under control.