Chicken Slaughtering Process

In order to keep the slaughtering process qualified in Food Safety which is urgently important, there is an need of modern slaughtering process following auto or semi-auto technology with medium and small scale combined with BinhMinh enclosed slaughtering process.

1. Material Chicken
Some material chickens are raised at center, some taken by processing facilities. Chickens received all have animal certificate of origin and health for slaughtering.

2. Anaesthetize
Chickens from storage coops are brought to slaughtering process. Hanger height is 1.5m, the chains are made of stainless steel. After chickens are hanged, they are brought through the anaesthetizing room, in where there enough electricity to anaesthetize them.

3. Sticking
After chickens are anaesthetized, workers proceed sticking.
Aim: let all the blood inside the chicken out for the bright color of meat and have no blood in meat.

4. Soak in boiled water
After chickens are stick, they are soaked in boiled water. The temperature here is about 67 – 68 oC, it is enough to take off all feather without any harm to the skins.

5. Sliding feather off
This phase is done automatically, after chicken gone through it, all the feather will be shaven off.

6. Sliding off leg skin and remove maw
This phase is done by workers, chickens are cut leg skin, maw and gullet off. Because they are where to keep food of chickens, these parts should be remove to avoid bacteria into meat.

7. Taking off stomach
Before taking stomachs off, workers have to cut the chicken bellies 6 -7cm. Stomach taken out should be intact to avoid bacteria from the digesting part into meat.

8. Cleaning
Here the chickens will be cleaned completely (especially the head).

9. Cool down, having antiseptic
In order to cool down and remove the rest micro-organism, chicken meat will be brought through cold water mixed salt and Ozone gas.

10. Drying up

Drying process help to reduce the amount of water and restrict the activeness of micro-organism.

11. Selecting
Before packing up, the entire process should be re-checked. Then veterinaries will check the meat and stamp Slaughtering monitor before the packaging process.

12. Packaging and Preservation
Aim: restrict the activeness of micro-organism.
Products are packaged (PE+PA) and air-free for longer preservation.
After packing, products are brought to preservation storage at ±5oC, waiting for specified refrigerator trucks delivering to customers.

13. Fresh chicken meat
Fresh products should be preserved at ±5oC in 3 days the best, and should be used after well-cooked.