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By Eduardo Cervantes Lopez, Barranquilla, Colombia
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On arrival at the processing facilities, the chickens are hung on the shackles and moved to the stunner. The breast should then remain in permanent contact with the breast comforter. This has a relaxing effect on the birds, which facilitates a proper stunning. If the entrance to the electric stunner is different than the scalder’s entrance, the chickens move up over a ramp where the wings are the first point of contact with the equipment surface.If this contact area is wet, then it is electrically charged, so chickens will receive a pre-shock, which will cause them to instinctively lift their neck and wings. Some birds remain in this position during their 12-second transit through the stunner, thus staying conscious. Should this happen, they must be unloaded from the shackles, although this is difficult.
The chickens not properly stunned bleed in the tunnel in a painful manner. In other occasions, the bleeding time is not enough, so the birds enter the scalder alive and therefore drown.
Faecal matter before evisceration
When the bird is fed on time, every four hours, faeces are evacuated from the caecum to the colon normally. If, for any reason, the bird fasts excessively, faecal matter starts to accumulate in the caecum, because the evacuation to the colon is delayed. When the chickens are not properly stunned, they struggle in the shackles during the bleeding stage. This struggle of the bird hanging from the shackle produces muscular contractions, which puts significant pressure on the digestive system.
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| If the birds are not completely washed from inside and outside, the water of the pre-chiller and chiller will rapidly turn red. |
Since the caecum is full of faeces, its contents is forced into the large intestine and is finally released through the vent, as a stool that falls on the bleeding tunnel floor. This situation is not evident during scalding, mainly because the water washes out the faeces. If scalding and plucking equipment is not properly set and calibrated, the plucking machines will exert overpressure on the birds, compressing the digestive system further, thus causing the same undesired effects. As in the scalding stage, in this case the water used during the plucking and in the outside washer cleans the chickens.
Finally, if the transfer of the chickens from the conveyor to the evisceration line is not automatic, the birds arrive to a special collection table after they pass by the hock cutter. If the ergonomic conditions are inappropriate, they will accumulate on the table and their own body weight will put further pressure on the intestines, forcing the faeces out of the vent. This causes a contamination problem before the evisceration.
Proper bleeding
Blood represents approximately 7% of the total live weight of a chicken. In an industrial operation, bleeding is about 45%, therefore, the birds should have already lost around 3% of their total live weight prior to entering the scalder. Frequent monitoring of this weight difference is very important: if the weight loss increases by 1%, this represents a yield loss of 2.000 kilos (624 tonnes) per year, in a process running at 100.000 birds per day, with an average live weight of 2 kg per bird.
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| In a normal process, no more than 0.03% of the daily processed birds should present bleeding problems. |
In those countries where the neck and head are sold together, if the cut in the neck is too deep, the head is likely to be removed and lost during the de-feathering operation. When birds are not properly slaughtered, that is, the trachea and cervical nerves are cut off, they die in the bleeding tunnel by either asphyxia or heart failure, since the vital organs will not receive control messages from the brain. These substandard situations translate into major losses, because valuable carcasses and giblets must be discarded. In a normal process, no more than 0.03% of the daily processed birds should present bleeding problems.
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Source: World Poultry Vol. 27, No. 6
