GB/T 19478-2004Operating procedure of chicken slaughtering (English PDF)

3.1 Chicken

Generally, it is the chicken with (6-8) weeks and gross weight of (1.5-2.5) kg.

3.2 Chicken body

The chicken body after slaughtering, bloodletting and depilation, including the internal

organs.

3.3 Whole chicken

It is the whole chicken after removing the internal organs.

4.1 The chicken to be slaughtered are from the non-epidemic area, healthy, and have the

quarantine certificate issued by the local livestock epidemic prevention agency of farming

department.

4.2 According to the epidemic prevention regulations of livestock and poultry, the

inspector shall control strictly to ensure the chicken free of disease; then they can enter

5.6 Removing winded shout

Cut the surface skin of winded shout, and pull the winded shout and cut it.

5.7 Removing internal organs

5.7.1 Cutting anus. Enter from the around of anus with the rotating circular knife to cut

off the semicircular or use the scissor to cut the semicircular; cut for about 3cm; it is

required that the position of cutting the anus is accurate, and do not cut off intestine.

5.7.2 Open the stomach skin. Use the knife or automatic stomach opening device to cut

from the anus for (3-5) cm, do not exceed the sternum, and do not scratch-cut the internal

organs.

5.7.3 Use the automatic internal organ removing machine or special tools to enter the

stomach from the anus cut; pull out all intestine, heart, liver and gizzard; and pull the

esophagus. The gastrointestinal contents, bile shall not contaminate the chicken; the

damaged intestine shall not be hung on the surface of chicken.

5.7.4 After removing the internal organs, use the clean water with a certain pressure to

flush the chicken; and remove the contaminants on the machinery or devices.

5.7.5 The chicken that drops to landing or with excrement and bile contamination must

be washed for separate treatment.

5.8 Cooling

5.8.1 The temperature of pre-cooling water shall be controlled below 5°C.

5.8.2 The final cooling water temperature shall be controlled at (0-2)°C, and replace the

water frequently. The total cooling time shall be controlled at (30-40) min.

5.8.3 Move the chicken in the cooling groove in the direction against the flow.

5.8.4 The temperature of center of chicken after cooling shall be reduced to below 5°C.

5.9 Finishing of whole chicken

5.9.1 Remove the thymus, thyroid, parathyroid and residual trachea.

5.9.2 Finish it for neat; flush for clean; and it is required to be free of tumor, ulcer,

folliculitis, serious trauma, bleeding point, fracture, bloodiness, impurities, residual hair,

black tarsal joints, etc.

5.10 Segmentation processing

5.10.1 Chicken wings. Cut at the combination position between the arm bone and

beak-shaped bone along with the shoulder blade; cut off the tendons; and do not cut the

immediately; block the site; take the preventive measures; and disinfect all sites; strictly

disinfect the slaughtering tools and working clothes (shoes and hats) which may be

polluted. After ensuring eliminating all infection sources, restore slaughtering. The manure,

gastrointestinal contents and flowing sewage, residues, etc. of chicken with disease shall

be moved out of site after disinfection.

A.1.3.2 If finding out there are various malignant diseases after slaughtering, the

treatment method of the same batch of chicken is same as above.

A.1.3.3 When finding out there are suspected malignant diseases, seal the diseased parts;

sent to the laboratory for testing.

A.1.3.4 The inspector shall record the details of inspection result and treatment conditions,

after slaughtering, for statistics and reference.

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