| A | B |
|---|
| Feed Mill | company owned; grind, mix and pellet |
| Least cost feed fomulation is used to: | determine ingredients to use |
| Feed Mill- Computer based controls: | add and mix ingredients |
| Feed is pelleted by: | Passing feed through a die under pressure and high temperature |
| Pelleting improves: | feed conversion and reduces bacterial contamination |
| Feed- Sarter | 0-3 weeks 21% protein |
| Feed- Grower | 3-6 weeks 20% protein |
| Feed- Finisher | last 3-5 days, 19% protein, no drugs |
| Broiler Production- 45 Days | Remove feed 4 hrs. before catching, water just before |
| Chicks are placed in a: | Pullet house |
| Pullet is: | an immature laying hen |
| Pullets are moved to the laying hous at | 20 Weeks |
| Eggs are candled to: | remove defective eggs |
| USDA inspectors check for: | correct weight and quality |
| Egg Grade- Shell | shape, cleanliness, texture |
| Egg Grade- Air Cell | size |
| Egg Grade- Albumen | firmness |
| Egg Grade- Yolk | shadow |
| Egg Grade- inedible | cracks, blood and meat spots |
| Egg Grade- dirty | dirt and stains on shell |
| Egg production cycles go from: | 22 to 60 weeks of age |
| molt | stress to stop egg production, start cycle over at a lower rate |
| Steps of Processing | Imobilization, killing, scalding, defeathering, evisceration, wash chill, weighing, cutting, packaging |
| Imobilization | electrical stunning, humane, reduces flopping |
| Humane slaughter acts: | requires that animals be rendered unconscious prior to bleeding, Poultry is an exception |
| Killing | law= death by blood loss, jugular veins are cut, reduces off flavor and discoloration |
| Kosher Kill | no stun, both jugular viens and wind pipe must be cut |
| Scalding | losens feathers for removal |
| Scald | 140 degrees for 1 minute |
| Defeathering- picking | rubber picker fingers |
| Defeathering- singeing | flame to remove filoplumes |
| Defeathering- pinning | hand removal of feathers |
| Defeathering- waxing | down removal on water fowl |
| Evisceration | expose viscera, postmortem inspection, giblets removed and saved |
| Wash | spray with cold water |
| Chilling | ice bath, in-line ice bath chillers |
| Chilling- law-temperature | must be below 40 degrees within 4 hours |
| Chilling increases: | Shelf life |
| Chiling decreases: | bacteria |
| Weighing carcasses | weighed and grouped by weigh for cut-up of further processing |
| Cutting carcasses | cut into parts or sent to further processing |
| Packaging | carcasses are put into wrappers |
| Packaging- Fresh | ice pack, shipped in ice but not frozen b/c meat freezes at 27.5 degrees |
| Packaging- Air Chilled | blast chillers |
| Labeling- Capon | surgically unsexed male, less than 8 month old |
| Labeling- Cornish Game Hen | cornish breeding, less than 2 lbs carcass weight, essentially small broiler |
| Labeling- Broiler/Fryer | Young chicken, male/female, flexible breast bone |
| Labeling- Roaster | Chicken 10-16 weeks old, male/female, essentially a large broiler |
| Labeling- Hen/Fowl/Stewing Chicken | hen over 10 months, less tender meat, typically old breeders |
