Slaughtering

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Turning the buttons in time for effective processing

A poultry processing plant is an industrial facility. All the stages in the entire process, together determine the effectiveness of slaughtering and the quality of the end product. By critically monitoring and controlling 12 key aspects, quality, safety and yield of the processed birds can be improved significantly.
By Eduardo Cervantes Lopez, International Processing Consultant, Barranquilla, Colombia The time between the... read more »

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European processors aim for a sustainable future

European poultry processors gathered together last September in Copenhagen, Denmark for their annual assembly. Their common view was to make clear that poultry production in the EU is meeting the highest possible standards. As a result, EU produced meat is offering added value, AVEC says. read more >

Monitoring key aspects allows proper process control

Chicken processing is a permanent effort to minimise losses and achieve the highest possible quality. By monitoring and controlling specific aspects, quality, safety and yield of the processed chickens can be significantly improved. read more >

Tailor-made stunning for every bird

The new “head-only” stunning device is a legal electrical stunning method without any use of water. Based on the head resistance of the birds, they will all receive the exact current rate. A very high accuracy and limited carcass and meat defects are the results. read more >

Focus on food safety and quality at IPE

Traditionally, poultry processing plays an important part at the International Poultry Exposition (IPE) in Atlanta, USA. Also at this year’s edition, which took place in the last week of January, much attention was paid to topics in this field. Several scientific and educational meetings focused on improving quality and food safety. In addition, so did exhibiting companies. read more >

Zinc minimises downgrading due to skin scratches

Poultry processing companies all around the world worry about the level of carcass downgrades due to skin lesions. Nutritional and management strategies can reduce the incidence of this predominantly health, but also ethical and aesthetic concern. read more >
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