PROCESSING OF TURKEY AND DUCK

1. PROCESSING OF TURKEY & DUCKS
Mrs.R.Sinthiya
Assistant Professor
Department of Food Processing and Preservation Technology
Faculty of Engineering
Avinashilingam Institute for Home Science & Higher Education for
Women University, Coimbatore

3. TURKEY PROCESSING
Supply
↓
Stunning
↓
Slaughtering & defeathering
↓
Evisceration
↓
Chilling
↓
Portioning
↓
Deboning

4. HANDLING
 Gp containers:
It offers the
following
 Optimum efficiency
 Labour saving
 Positive effect on
the ergonomics of
the operations
both during
catching and
hanging

5. STUNNING
 Stunning has great influence
on
the quality of the end products.
 Stunning systems for turkeys
 High frequency stunning
 Controlled atmosphere
stunning

6. KILLING AND DEFEATHERING
Specific stork turkey
equipment
Air - agitated scalder
Automatic quill puller PIT-
200
A –frame plucker

7. EVISCERATION
EVISCERATOR:
The automatic turkey
eviscerator
draws out the entire intestine
pack including lungs in single
operation
Other types of evisceration
equipments are
Automatic vent cutter
Opening machine

8. CHILLING
 There are 2 types of chilling
 Immersion chilling
A medium or hard scald is often
combined with chill method ,where
immersion or spray chilling is used
to keep products moist
 Air chilling
Medium and soft scald is combined
with air chill,where chilling is done in
a tunnel using forced air circulation

9. PORTIONING AND DEBONING
The ACM Modular
portioning
system is the logistic heart
of
stork portioning
Deboning process
generally
follows the cutting
operation.

10. PROCESSING OF DUCKS

11. PROCESSING OF DUCKS
Slaughtering
↓
Dressing |→ scalding
| → wet plucking
|→ dry plucking
↓ | → waxing
Evisceration
↓
Trussing
↓
Storing

12. SLAUGHTERING
 Feed must be
removed
from ducks
atleast
2 hours before
slaughtering

13. DRESSING
 SCALDING:
The ducks are placed in
a
scalding tank at water
temperature for 60˚c for
few
minutes to loosen the
feathers
without causing flesh
discolouration
 WET PLUCKING:
Several mechanical
pluckers are
available with revolving

14.  WAXING
The carcass is covered
with
molten wax and placed in
cold
water to harden the wax ,
when wax is peeled off
any feathers come with it.
 DRY PLUCKING:
This method eliminates
scalding .
it is much slower than wet
plucking
and there is more chance of
tearing the skin

15. EVISCERATION
All organs are removed in one operation
The carcass is labelled with or without giblets

16. STORING
The tightly packed fresh
birds can be safely stored
upto 7days
Cooked bird safely for
4-5 days

17. FREE STANDING STUNNER
S
STUNNING KNIFE

18. MOBILE HANGING RACK

19. WAX TANK

20. WATER BATH STUNNING CABINET

21. SPRAY WASH CABINET

22. GIZZARD SKINNER