DRESSING OF POULTRY CHICKEN

As a part of animals slaughtering, we had studied the proper ways in how to dress a poultry chicken. Chicken’s meat is of great importance when it comes to food industry. It has cheaper price compared from that of beef and pork, thus preferred by more consumers at times. This therefore implies that aside proper chicken production, chicken dressing should be of right process to maintain quality meat. And these are the proper procedures:

1.      Secure the chicken by holding its wings and feet.

2.      Remove the feathers on the portion of the neck prior to slicing.

3.      Slice the left portion of the neck, just enough to cut the jugular vein.

4.      Let the blood flow out by hanging upside down. Make sure that the chicken will no longer be able to move.

5.      Meanwhile, prepare the hot water where the chicken shall be dipped. (hot enough to vaporize, not to boil)

6.      Dip the chicken into the hot water for one minute or until the feather can be easily removed. Do not dip it too long to avoid damaging of skin and other parts. This can lead to rejection to market standards.

7.      Removed the feathers, including the hair-like ones, gently but thoroughly. Subject to fire if necessary.

8.      Also, remove the feet and the head. These are not included in marketable dressed chicken.

9.      Next, discard the internal organs. Separate the lungs, liver, heart, gizzard, ventriculus, and proventriculus. These are edible and are called the giblets. The remaining internal organs, on the other hand, are called offals. (In cleaning gizzard, tap both sides and then cut it into halves. Turn it inside out and remove the lining along with the feed residue)

10.  The result of this will be the very dressed chicken.

11.  Divide the dressed chicken into four standard market cuts.

a.      Legs- cut the flesh until the joint connecting body and legs is detached.

b.      Wings- cut the flesh from the protruding bone at the back.

c.       Breast- the ventral portion of the resulting carcass.

d.      Ribs- the dorsal portion of the resulting carcass.

   

 The proper dressing of broiler chicken, as shown on the supporting documentations, undergoes step-by-step processes. The process consists of bleeding, removal of feathers, evisceration, and butchering. Each step requires proper knowledge, on where to cut, how to separate, what to do, and the likes. It has been made clear that the chicken has giblets and meat for its edible part, whereas the inedible ones are offals.The dressed chicken is divided into four components (standard market cuts), which are namely the legs, the wings, the breast, and the ribs. The dressed chicken should have no feathers, free from skin damage and has no disarranged bones. All in all, it is important to properly dress a chicken to achieve quality meat that will satisfy the consumer with safety.