Birds
Carcasses of dead birds, immersed in scalding hot water tank, which helps to loosen the feathers. Corpses then moved in mechanical pulling the machine where the feathers are removed. After evisceration, they carefully washed using drinking water and cooled to 4C cold air stream. Large birds may be reduced to portions, so that the flesh must be cooled to 0C, to make it firm, which is preferred for cutting. All the birds are preparing for cooking and then vacuum packaging for hygiene
Birds can be chilled fresh chicken market or frozen. Cooling and freezing, mainly through cold blast. More and more birds are currently cut into pieces, to satisfy consumer demands for convenience and value for money. Batching can be done manually or automatically-portioning equipment, which has the advantage of removing a contact with corpses and speed. Some birds frozen spray liquid carbon dioxide. Storage of chilled poultry 1C. shelf life is relatively short, and the product will not stay in the store for more than a few days...
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Cold storage