IMU 14 Penanganan Produk Unggas

Summary

This video lecture provides an in-depth explanation of the proper handling of poultry products, focusing on live broiler chickens and eggs for consumption. It covers the essential steps involved in the capture, transportation, slaughter, and processing of broilers, with an emphasis on minimizing stress and injury. It also discusses handling eggs daily, sorting them by quality, and the importance of packaging based on size and condition. The lecture underscores food safety practices, ensuring products remain safe for consumption through cold chain management and proper handling techniques throughout the entire process.

Takeaways

• 😀 Lighting intensity should be reduced during the chicken catching process to make it easier, as chickens are sensitive to low light.
• 😀 Ideal chicken handling involves using both hands to hold the wings, or if necessary, holding both legs to minimize injury during capture.
• 😀 The ideal time for capturing chickens is in the evening or night to avoid heat stress during transport and prevent weight loss due to direct sunlight exposure.
• 😀 When chickens arrive at the processing plant, they undergo a health check to ensure they are still alive and free from injuries or diseases.
• 😀 Stunning is a necessary step before slaughtering, where chickens are submerged in electrified water to induce unconsciousness, ensuring humane slaughter.
• 😀 During slaughter, at least four vital passages (respiratory, digestive, and two blood vessels) need to be severed to ensure proper blood drainage.
• 😀 After slaughter, chickens undergo scalding in hot water (60-65°C) to help with feather removal before further processing.
• 😀 The carcass is processed by removing the head, feet, and internal organs, and is then stored in a cold chain to minimize microbial contamination and maintain food safety.
• 😀 After processing, the carcass is graded by weight and can be packaged as whole, cut-up, or boneless products based on market demand.
• 😀 Eggs should be collected daily to ensure freshness and prevent quality degradation. They must be handled carefully to avoid cracking or contamination.
• 😀 Eggs can be classified by size (small, medium, or large) based on weight, and special eggs, such as omega-3 or low-cholesterol varieties, require specific packaging.

Q & A

What is the ideal lighting condition during the chicken catching process?

The ideal lighting condition during chicken catching is reduced lighting intensity. This helps ease the process, as chickens are more sensitive to light and can be more easily caught when the lighting is dimmed.

Why is it important to handle the chickens carefully during the catching process?

It is important to handle chickens carefully to minimize injuries or stress. The proper technique involves holding the chicken by both wings or both legs to avoid physical harm.

When is the optimal time for catching chickens to minimize stress during transportation?

The optimal time for catching chickens is during the late afternoon or evening, as this allows for transportation at night, which helps to reduce the effects of heat stress during transit.

What happens if chickens are caught and transported during the day?

Catching and transporting chickens during the day can lead to significant weight loss due to exposure to direct sunlight, which increases stress and reduces the overall quality of the chicken.

What is the first step when chickens arrive at the slaughterhouse?

The first step when chickens arrive at the slaughterhouse is to check whether the chickens are still alive. Dead chickens should not be processed further.

What is the purpose of stunning the chickens before slaughter?

The purpose of stunning is to render the chickens unconscious before slaughter, ensuring a humane process. Stunning is typically done by immersing the chickens in electrified water.

What specific areas of the chicken need to be cut during the slaughtering process?

During slaughter, the respiratory tract, digestive tract, and two blood vessels on either side of the neck must be severed to ensure proper bleeding and humane slaughter.

What is the purpose of the scalding process in chicken slaughter?

Scalding helps to loosen the feathers of the chicken by immersing it in hot water (60-65°C), making the plucking process easier.

What happens to the chicken once the feathers are removed?

After the feathers are removed, the chicken undergoes further processing, including the removal of the head, feet, and internal organs. The result is a carcass.

Why is it important to store chicken carcasses at a low temperature?

Storing chicken carcasses at low temperatures is crucial to minimize microbial contamination and maintain food safety standards.

How are eggs collected and classified during egg production?

Eggs are collected daily to maintain quality. They are then classified based on their cleanliness and weight. Eggs that are cracked or dirty are separated, while clean, intact eggs are sorted into categories like small, medium, and large based on weight.