JPH09163921A - Treatment of domestic fowl such as chicken or duck - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for treating a domestic fowl such as a chicken or a duck, comprising cutting the carotid artery of the domestic fowl, capable of eliminating the generation of the fracture of the shoulder or wing of the domestic fowl and other detects and capable of preventing the deterioration of the flesh due to the remaining of blood in capillary vessels. SOLUTION: This method for treating a domestic fowl such as a kitchen or duck comprises grasping the legs 2 of the domestic fowl, hanging the domestic fowl from a metal wire, successively transferring the domestic fowl to a treating stand, and subsequently cutting the carotid artery with a cutting blade 4 on the treating stand 5. Therein, the carotid artery 8 of the domestic fowl during the transfer is fist cut with the cutting blade 4 to start the release of the blood, and, after the passage of 1-2sec, the current of a 10-15 volt voltage is flowed between the grasped legs and the cut wound of the domestic fowl in a gutter-like electrode 12 through a voltage and current-stabilizing device 11 for 15-20sec. Thus, the blood release of the domestic fowl such as the kitchen or the duck is extremely good, and the treatment can be carried out while making the domestic fowl gentle.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a method for treating poultry, such as chickens, especially broilers or ducks, for meat.

[0002]

2. Description of the Related Art In recent years, poultry such as chickens, especially broilers or ducks, are bred in large quantities and consumed in large quantities as meat. In particular, broilers are reared in large quantities in a form close to factory production, and they are supplied in large quantities for meat use.
For this reason, the neck of the broiler is cut by a cutting tool one after another in a flow operation. Therefore, the carotid artery is cut by the blade on the processing table while holding the legs and suspending the head downward, and sequentially transferring them to the processing table. During this carotid artery cut, the broiler flutters the wings violently. By the way, broilers are young chickens that have been hatched for 3 months or 100 days, and since such broilers are reared in large quantities, particularly in a form close to factory production, they are very weak and easily damaged. For this reason, the above-mentioned flapping causes fractures and other flaws on the shoulders and wings,
Approximately 40% of the broilers are flawed, and the commercial value is significantly reduced. Thus, the inventor has put into practical use a method of applying power to such poultry before cutting the carotid artery and then cutting the poultry as a method of eliminating the flutter.
However, this method prevents poultry such as broilers from fluttering, reducing fractures of the shoulders and wings and other defects,
We succeeded in efficiently processing large quantities. However, fractures and other flaws in the shoulders and wings have been largely eliminated, but in this method, the blood of the broiler is not sufficiently removed, and the blood pressure is high and the power is kept calm or stunned. . For this reason, the blood is stunned while the blood remains in the capillaries of the fleshy part, so that the flesh is inferior and the commercial value is reduced.

[0003]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is that when the carotid artery of poultry such as chickens and ducks is cut and processed, the fracture of the shoulder and the breaking of the wings which occur when the poultry violently occurs. An object of the present invention is to provide a processing method that eliminates other flaws and prevents deterioration of meat quality due to blood remaining in capillaries.

[0004]

According to the first aspect of the present invention, a leg of a poultry such as a chicken or a duck is gripped by a metal wire and sequentially transferred to a hanging processing table. In the method of cutting and processing the carotid artery with the cutting blade on the processing table while cutting, the carotid artery of the poultry being transported was first cut with the cutting blade to start exsanguination, followed by 1-2 seconds. At this point, the poultry neck is cut between the cut wound and the leg to be gripped.
A method for treating poultry such as chickens and ducks, characterized in that a current having a voltage of １５15 volts is passed for 15 to 20 seconds.

That is, according to the present invention, when poultry such as chickens and ducks are processed by cutting the carotid artery for meat, the carotid artery is cut before the carotid artery is cut in order to prevent it from flapping and flapping its wings. This is different from the conventional method in which the pain of poultry is relieved by passing electricity through the body of poultry. According to the present invention, the carotid artery of poultry such as chickens and ducks is first cut with a blade. Although the reason is not clear, poultry such as chickens and ducks are calm immediately after cutting even if the carotid artery is cut. Leave for 1-2 seconds, allowing some exsanguination of blood in the body. By the way, after a lapse of 1 to 2 seconds, it suddenly started to cramp strongly and started to rampage. For the first time at this time, poultry such as chickens and ducks
A current of a voltage of 15 volts is passed between the cut wound on the neck and the leg. The cut wound of the neck is made because the current flows most easily in this part. When an electric current is applied, poultry begins to release blood more vigorously than simply cut blood in the body, rapidly lowers the blood pressure in the body, and the amount of blood rapidly discharged from the flesh capillaries. In addition, blood does not enter the capillaries. When a current of a voltage of 10 to 15 volts is applied to the poultry for 15 to 20 seconds, the poultry becomes quiet and does not violently break the shoulder bone or break the wings. At the same time, the blood pressure is rapidly lowered and the blood in the capillaries is removed, and the blood is not further fed, so that meat with high commercial value can be obtained without deterioration of meat quality.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS After hatching, a broiler bred in a cage for 3 months is hung with its legs down with its head down, rolled around the neck of the broiler, and transferred to a processing table. Cut the carotid artery of the broiler with a cutting blade. Blood starts to be released from the cut point, and the blood pressure starts to drop.
However, the broiler is quiet immediately after amputation, but suddenly starts to cramp strongly 1-2 seconds after carotid artery amputation and tends to be the most rampant. At this point, an electric current of 10 to 15 volts is applied between the broiler leg and the wound at the cut site for 15 to 20 seconds to imprint. Electricity to be imprinted is good for alternating current. The operating current is a constant current of 8 to 10 mA per broiler. By applying electricity in this way, the broiler convulsions but does not flutter its wings, preventing fractures of the shoulders and wings.This energization also increases blood discharge, causing blood to flow into the fleshy capillaries. Will not remain. .

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS As schematically shown in FIG. 1, a broiler bred for 3 months after hatching is hung on a metal wire 3 carrying electricity, with its legs 2 held down and its head down, in order to cut the carotid artery. The nipple is continuously transferred to a processing table 5 having a cutting blade 4 for cutting, and the carotid artery 8 of the broiler 1 before cutting is cut through the cutting blade 4. Blood in the body of the broiler is released from the cut wound as shown in FIG. The broiler 7 before cutting and before energization is transferred to the trough-shaped electrode section 12 for energization in the next step while releasing blood for about 1 second. The gutter-shaped electrode section 12 is formed from a metal plate, and is 400 cm long, 45 cm high, and 8 c wide.
A groove 15 at the bottom of m is formed, and left and right metal walls are raised upward to form an inverted mountain shape having an upper width of 40 cm. Blood is continuously discharged from the energized broiler 13 through the bottom groove 15, and the carotid cutout of the broiler is moved by touching the metal wall near the bottom. An alternating current is connected from the voltage / current stabilizing device 11 to the metal wire 3 gripping the broiler legs and the gutter-shaped electrode portion 12, and the voltage is set to a predetermined set value of 20 volts to flow the current. Immediately thereafter, the voltage drops to the target voltage of 10 to 15 volts, and a current of 8 to 10 mA per bird flows. During the energization, the broiler 13 moves through the gutter-like electrode section having a length of 400 cm in 20 seconds, during which time the current continues to flow. Broiler is about 2
Hanged at 0 cm intervals. As described above, the method of the present invention in which the carotid artery of a broiler is cut and exsanguinated, and then a current is applied, the fracture of the shoulder and the fracture of the wings are reduced, and the meat quality is not deteriorated. The yield is 95
%, And good meat quality was obtained.

[0008] On the other hand, in the case of the conventional one which is simply cut, the meat quality is relatively good, but the fracture of the shoulder and the wings are severe, and the yield is good but the yield is 60 to 70%. On the other hand, in order to reduce the fracture of the shoulder and the wings due to the fluttering of the broiler when cutting the carotid artery, the conventional method of cutting the carotid artery after cutting the carotid artery after turning on the broiler in advance and using the conventional method of cutting the carotid artery. Although there was a decrease in the blood pressure, some blood was introduced into the capillaries and the meat turned black, and the meat quality deteriorated. The yield was good, but the yield was 75 to 80%.

[0009]

As described above, according to the method for treating poultry such as chickens and ducks of the present invention, poultry suddenly violently convulsed and rampaged after the carotid artery of the poultry was cut and blood was begun and calm passed. The poultry is energized from the time when 1 to 2 seconds have passed since the cutting. With this energization, the exsanguination becomes more intense than that without energization, and the blood pressure is further reduced. Therefore, extremely excellent meat can be obtained without leaving blood in the capillaries. In addition, 10 for 15 to 20 seconds
Poultry poaching can be prevented by continuing the energization of １５15 volts, thereby reducing poultry shoulder fractures and wing fractures. Therefore, high quality meat can be produced with a high yield.

[Brief description of the drawings]

FIG. 1 is a view schematically showing an embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Broiler before cutting 2 Legs 3 Metal wire 4 Cutting blade 5 Processing table 6 Broiler during cutting 7 Broiler before energizing 8 Carotid artery 9 Blood discharge 10 Power supply 11 Voltage / current stabilizing device 12 Trough electrode section 13 Broiler during energizing 14 Broiler after treatment 15 Bottom groove

Claims (1)

[Claims] 1. A method of processing poultry such as chickens and ducks by cutting the carotid artery with a cutting blade at a processing table while holding the legs of the poultry on a metal wire and sequentially transferring the poultry to a processing table. The carotid artery of the poultry was first cut with a cutting blade to initiate exsanguination, followed by a voltage of 10-15 volts between the cut wound on the neck of the poultry and the gripping leg after 1-2 seconds. A method for treating poultry such as chickens and ducks, characterized by flowing an electric current for 15 to 20 seconds.