With the market demands for chicken meats and requirements for meat quality increasingly, more and more broiler abattoir owners are seeking effective ways to improve not only meat output but also quality. Toplea, as the professional poultry processing equipment manufacturer, has abundant installation experience for many Chicken abattoir or chicken meat processing factory. For which they concerns, we collect some practical problems existing in the broiler butcher house to put forward some solutions and measures, combined with our professional technique support, to help them produce higher-quality chicken products and maximize production of chicken meats.

1.Time for stopping feeding not too short

If interval time between feeding stopping and slaughtering is too short, it will cause broiler chicken's crop and muscular stomach remaining feed. In that case, it not only waste feed, but also lead to increase the broiler death rate in the live birds reception and transporting process. Second, more things in the digestive tract will enhance probability of microbial contamination to the chicken meat products. In addition, it will lead to low productivity.

Suggestion: best interval time from stopping supplying feed to slaughtering should be is 8-10 hours

2. Waiting area

In order to ensure the maximum chicken meat output, the chicken weight loss before slaughtering should be less than 0.5%. Therefore, when designing waiting area, it needs considering to install exhaust fans and Spraying Systems to minimize the chicken's degree of stress and guaranty animal welfare. When the outside temperature exceeds 24 ℃ ,using exhaust fans; When the outside temperature exceeds 28 ℃,using spray system. Mean while ,we have to do Logistics work well to decrease time for chicken in the waiting area. 30 minutes is the best time from chicken arriving to the slaughtering. The death rate of chicken from loading to unloading should be less than 0.25%

3.Unloading

In broiler slaughterhouse unloading area, we often see old cages and chicken running around. Worn-out cages not only damage chicken but also decrease the meat output. Thus, routine maintenance work and management for chicken cages is essential.

4.Hanging chicken

The most common problems about chicken hanging in the morden broiler chicken slaughter plants are High light in the chicken area, without installing chest guard plate, one leg hanging, production line not fully hung with chicken and wrong chicken catching method.

4.1. Light intensity too large

High light intensity will cause low meat production and decrease rate of quality. In order to reduce chicken's degree of stress responds, we suggest that shading measures should be taken to form a darker chicken hanging area.

4.2 One leg hanging

Chiken will be damaged seriously by one leg hanging, such as hock dislocation bleeding

4.3 Without installing chest guard plate

In this way, Chicken will flap wings fast and heavily, which leads to blood spots and extravasated blood. In order to limit chicken activity and reduce wings' damage, we need installing chest guard plate.

4.4 Production line not filled with chicken

It will cause unstable voltage and insufficient eviscerating and others. Therefore, we require that processing line should be hung fully.

4.5 Wrong catching method

If the catching method is wrong, chicken will react strongly, which makes labor take more efforts. When hanging chicken, the friction and pressure caused by dragging will result in claw and hock redness. All the pressure to the drumstick will cause extravasated blood. So the correct catching way is to grasp drumstick.