What are vices in poultry?

Answer 1

Precise steps in poultry processing prevent contamination and produce a bird that is not tough or marred with skin blemishes. Poultry goes through stunning, killing, bleeding, and scalding processes before oil glands, feet, and head are removed. After the birds are washed, they are quickly chilled before being cut up, aged, and packaged for distribution.

Birds are usually crated and transported to poultry processing plants, where they are kept in holding areas that are ventilated and misted. A special blue light is sometimes used to keep the birds calm once they are hung on racks for the stunning step, because flapping wings can cause internal bleeding that discolors the meat. The birds are commonly dipped into saline water with an electrical current that renders them unconscious for a minute or two. Radon gas is used in some regions to stun poultry, but it is considered more expensive.

The brief period a bird remains unconscious gives the processing plant enough time to kill it and allow it to bleed out. Draining the blood prevents the meat from appearing dark. In large poultry processing facilities, the blood is treated as a waste product and pollutant.

Birds then move to scalding tanks, where hot water loosens feathers for picking. It is important to keep water temperate regulated to prevent cooking the bird. Water must also be changed frequently to avoid contamination. After scalding, the poultry is kept moist so the skin does not begin to darken.

Answer 2

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