The birds are stunned using an electric machine before processing and then after slaughter plucked by machine. The birds have to be processed very carefully and stored at the proper temperatures to ensure that risk of food borne illness is minimized. After processing, a carcass should be chilled to below 40ΊF or frozen for later use.
Added:
13th Apr 2007 by Diane Earl
Subjects:
Biology, Geography, Science
Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+
Keywords:
chicken meat food birds farming
Related Links:
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Meat storage in freezer
