Selling and distributing quality chicken

In the chicken pollution, the aggregates are removed from my body. They also take the extra fat and place it inside a device that is deepened by the blades in a deep cut on the chicken muscles and then discharged.

then places on another device that is responsible for separating the inner shell of the gem and finally after washing with clean water and cooling. The chicken liver is also packaged after separating the gallbladder and washing with clean water. The carcasses are also washed after the outer cover of the heart and is ready for packaging. Gaddan and liver and chicken heart are placed in a disposable container, packed by strip or cellophane. Its information such as production date and expiration, product production, etc. The remaining chicken enters a container around which there is water valves that sprinkle water on the carcasses and wash them. After this step, it enters the separation of the legs. In this way, all steps of chicken are performed. In the separation of the legs from the carcass, the foot blade is adjusted to remove the legs from the rabbit joint. The carcasses are transferred to the water tank after the foot is removed. The legs are also packaged separately after washing, skin and nails, and are marketed with other usable chicken members.

then places on another device that is responsible for separating the inner shell of the gem, and finally after washing with clean water and cooling. The chicken liver is also packaged after removing the gallbladder and washing with clean water. The carcasses are also washed after the outer cover of the heart and is ready for packaging. Gaddan and liver and chicken heart are placed in a disposable container, packed by strip or cellophane. Information on it such as production and expiration date, product production, and so on. The remaining carcass of the chicken enters a container around it with water valves that sprinkle the water on the carcasses and wash them. After this step, it enters the separation of the legs. This way all the chicken stages are performed. In the separation of the legs from the carcass, the blade of the foot is adjusted to remove the legs from the rabbit joint. The carcasses are transferred to the water tank after the foot is removed. The legs are also packaged separately after washing, skin and nails, and are marketed with other usable chicken members.

One of the indicators in determining the quality of poultry meat is its weight is proportional to the length of the breeding period. Genetic advances, improvement of breeding and scientific management methods have made meat chickens gain in the market in a short period of time, but in our country for a variety of reasons, including high -pricing of one -day chickens, low carcass drops in heavy chickens than light chicken, the desire for slaughterhouses to buy higher weight chickens, and to buy higher weighted chickens, the initial cost of the chicken, Above, the intermediaries and culture of large chicken consumption in the community increased the period of breeding of the broiler to more than 5 days, leading to the production of chicken weighing nearly 2 kg. The average weight of chicken slaughter in our country is 5 grams and the death toll is 4.9 percent. Also, the average age of slaughter is based on informal information from 1 to 2 days. As the age of slaughter and as a result, the weight of the meat chickens, even if there is no acute disease in the herd, the risk of sudden death syndrome due to heart failure, ascite syndrome and foot fracture increases due to high weight tolerance. Currently, one of the most important reasons for the high rate of deaths in Iran is the high age of slaughter in the country's poultry farms. Chicken production at a younger age and carcass supply of 1.5 kg is actually a healthy product production policy. In this process, the breeding period has been reduced from 1 to 2 days to 2 days to produce standard chicken with a live weight of 0.5-5 and 2.5 kg carcass weight, which is less fat and lesions and helps the consumer health.

Reducing the age of slaughter increases the quality of thigh and breast meat. Chicken breast meat is pink in raw state. As the age of slaughter increases, the color of the meat becomes darker. The amount of carcass fat also increases as weight increases. Reducing the age of slaughter reduces carcass fat, which increases the shelf life of the carcass in the refrigerator aimed at storing and export. Studies show that about 1-5 % of the carcass weight is the weight of the skin and the fat of the ventricle. This part of the carcass is not usable by consumers and is discarded. The amount of skin and fat of the ventricular area is directly related to the weight of the carcass, with the weight of the carcass increased the amount of ventricular skin and fat increases. Since chickens are less carcass, so the carcass loss due to skin and ventricular fat is also reduced compared to heavyweight chickens.

Chicken breast muscles is another case of reduced carcass quality. This syndrome is due to the lack of complete blood supply to the deep breast muscle, which occurs due to high growth rates and density in breeding or maintenance halls under inappropriate conditions. Oxygen deficiency in breeding halls is also one of the factors that affect this condition. Basically, the green muscle is a complication that occurs mostly due to the lack of oxygen in the tissues of the chicken, especially the chest muscle, which may not reach sufficient oxygen due to repeated bird wings, and in fact it has nothing to do with infectious diseases. Unfortunately, in the appearance of the chicken, it is not visible and diagnosed. If the meat does not have an unpleasant odor, the discoloration can be separated and the rest can be consumed, as the green muscle has no danger to health.

The use of antibiotics to combat pathogens and improve performance has caused problems, including the emergence of microbial species resistant to antibiotics, their remains on end products, and the effects of these substances on consumers; Therefore, in European countries, the use of antibiotics in poultry breeding is banned and in other countries their consumption is very limited. Since some of the antibiotics used in poultry production are common with human therapy, it is possible to transfer antibiotic -resistant bacteria through poultry products to humans. This causes some therapeutic antibiotics to be effective in humans, and therefore the remaining antibiotics in poultry products have questioned the use of this additive or drug in the poultry ration. Chicken slaughter at heavy weight increases the likelihood of antibiotic residues. As the age of the animal increases, the risk of the disease and thus the use of antibiotics increases and increases the risk of antibiotic residuals in heavy carcasses. According to the country's veterinary organization, the average age of the disease in broiler flocks is 2 days and the drug is 2 to 5 days. On the other hand, the average shelf life of antibiotics consumed in the poultry is about 2 days.