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2.1.2.1 Delivery of birds
2.1.2.2 Stunning and bleeding
Teil 3 Seite 2-7
The poultry is delivered in crates; after weighing, the animals are hung from a slaughter-
ing chain. After stunning by electro-shock in a water bath, the animals are them killed by a
rotary knife. After bleeding, the animals are put into a scalding cauldron in order to im-
proved the plucking process; from there, they are conveyed into plucking machines set
behind each other for plucking.
2.1.2.3 Scalding
2.1.2.4 De-feathering
2.1.2.5 Evisceration
For the next processing steps (anus cut, etc.), mainly automatic implements are used
(cloacae cutter, abdomen cutter, throat clipper). The removal of the intestines is also done
mechanically (disembowelling machine) The edible intestines (stomach, heart, liver,
throat) are separated manually and conveyed with to the cooling and packing stages with
the help of pumps using water or with suction systems. The stomachs are removed sepa-
rately and washed off to the stomach peeler, where stomach contents and the inner stom-
ach skin are removed.
The inedible intestines (bowels, tongue, gall bladder, stomach skin) are also washed
away with water or with a vacuum system. Between the single process steps, the car-
casses are rinsed with water and eventually washed again.
2.1.2.6 Cooling
The carcasses treated in this way are put into a freezer in order to effect the quick cool-
ing of the body temperature before they are further processed, that is before they are cali-
brated, packed, and shock-frosted.
2.1.3 Slaughterhouse cleaning
2.1.4 Storage and handling of slaughterhouse by-products
2.1.5 Slaughterhouse waste water treatment
The following wastewater treatment methods are used: