This standard specifies the terms, technical requirements, hygiene standards, inspection methods and inspection rules, signs, and requirements for the processing technology of broiler chickens.
This standard applies to export frozen broiler processing enterprises. Other broiler chicken processing can refer to the implementation.
2 Reference standards
The provisions contained in the following standards are incorporated into this standard and constitute the provisions of this standard. At the time of publication, the editions indicated were valid. All standards will be revised and all parties using this standard should explore the possibility of using the latest version of the following standards.
This standard uses the following definition.
3.1 Broilers
Less than 8 weeks old, weight l. 70 ~ 3.00kg of meat breeder chicks.
3.2 Carcasses
Post-slaughtered chicken body, including internal organs.
3.3 Processing
Refers to the entire process of continuous slaughtering, hair removal, removal of internal organs, separation, forming, packaging, and freezing.
3.4 Net pheasants (chicken carcasses)
The carcass was opened and the internal organs and head, neck and claws were removed.
3.5 Semi-finished chicken
Put the heart, liver and neck that meet the requirements of the hygienic quality standards into a polyethylene bag and place it in the abdomen cavity of the chicken. It must not be scattered or omitted.
4. skills requirement
4.1 Broilers and other health requirements
4.1.1 Must be collected from non-epidemic areas, healthy and disease-free, well-developed, and enter the factory with the quarantine certificate issued by the livestock and poultry inspection agency of the local farming and animal husbandry department.
4.1.2 Pre-slaughter quarantine shall be carried out according to the Regulations on Livestock and Poultry Precaution, and qualified for slaughter.
4.1.3 Before the slaughter, fasting should be done for more than 12 hours and adequate water supply should be provided.
4.1.4 The container of chicken should be thoroughly cleaned and disinfected.
4.1.5 The chicken transportation vehicle should be thoroughly cleaned and disinfected before leaving the factory.
4.1.6 To be slaughtered, cleaned, and disinfected in time between slaughter and slaughter.
4.2 Slaughter process
4.2.1 hanging chickens.
4.2.1.1 Lightly catch lightly to prevent mechanical damage and hang both legs on the hook.
4.2.1.2 When the faeces on the surface of the chicken body and around the anus are seriously polluted, the flock is finally hung up.
4.2.1.3 Hanging chickens and slaughterhouses should be separated.
4.2.2 Bloodletting.
4.2.2.1 Accurately cut off the carotid artery, the leaching time is 3 ~ 4min.
4.2.2.2 Prevent blood from seriously contaminating the surface of the bird.
4.2.3 scalding.
4.2.3.1 The scalding water shall be kept clean and sanitary. Flowing water shall be used. The pool shall be equipped with temperature control facilities and the water temperature shall be 1°C at 60°C and 1°C.
4.2.3.2 The scalding time may be determined by itself, and breast meat is not cooked hot.
4.2.4 hair removal.
4.2.4.1 Rinse the chicken body with clean water after hair removal. The body surface must not be contaminated with faeces.
4.2.4.2 Feathers should be de-broiled and not damaged (skin tears, fin fractures).
4.2.5 Remove the internal organs.
4.2.5.1 Open the neck skin: Cut the neck skin along the throat (not to cut the muscles). The length is about 5cm. The neck skin is separated and the trachea and esophagus are pulled off at the larynx.
4.2.5.2 cutting the anus: from around the anus into the rotating ring knife or oblique cut into a semi-circle, length 3cm, requiring the correct anal site, may not cut the bowel.
4.2.5.3 Open abdominal skin: Use a knife or an automatic laparotomy to cut 3-5cm from the anus hole forward. Do not exceed the sternum. Do not scratch the internal organs.
4.2.5.4 Pick the viscera: Use an automatic picking machine or a special tool to extend into the abdominal cavity, remove the intestine, heart, iliac crest, and liver, and pull out the gingivae and esophagus. The contents of the digestive tract and bile must not contaminate the body of the bird, and the damaged bowel should not hang on the surface of the bird.
4.2.5.5 Rinse: Rinse the water inside and outside the chicken several times with plenty of water. The amount of water should be sufficient and have a certain pressure.
4.2.5.6 Contaminants on machinery or tools must be flushed with pressurized water.
4.2.6 Go head, neck, claw.
4.2.6.1 Cut the head from the first cervical spine or remove the chicken head by a puller.
4.2.6.2 Should the neck of the shoulder go to the neck, the neck should not be higher than the shoulder bone.
4.2.6.3 Remove claws from the ankle joint.
4.2.7 Faeces and bile-contaminated chicken bodies should be flushed before entering the cooling tank.
4.2.8 Cooling and disinfection.
4.2.8.1 When the temperature of pre-cooling water is below 5°C, cooling water must not be seriously contaminated by the contents of the digestive tract, blood, etc., and it should be kept sanitary.
4.2.8.2 The final cooling water temperature should be maintained at 0 ~ 2 °C, frequently changing the cooling water. The total cooling time is 30-40 minutes.
4.2.8.3 In the cooling tank, the chicken body moves backward in the water flow.
4.2.8.4 After cooling, the center temperature of the chicken body drops below 5°C.
4.2.8.5 Disinfectant should be added in the cooling tank 5010mg/kg ~ 10010mg/kg, chicken disinfection tank.
4.2.9 After the chicken body is out of the cooling trough, it is rotated and drained after 2~3min.
4.3 Processing
4.3.1 Dressing.
4.3.1.1 Thymus, thyroid gland, parathyroid gland and residual trachea are removed.
4.3.1.2 Cleanliness, cleanliness, no bleeding, no ulcers, no fractures, no protruding bones, no serious trauma, no breast cyst, no black ankle.
4.3.2 Processing
4.3.2.1 Leg: Cut the skin in the groin with a knife, open the thigh to the dorsal direction, and disengage it from the hip joint. Cut off the muscles and tendons around the joint so that the leg is complete and the edges are neat. Legs are well covered and skin and meat must not be separated.
4.3.2.2 Breast meat: Close to the sternum on both sides with a knife, cut off the shoulder joint, grasping the fin root along with the breast meat to tear off the tail direction, cut off the wings. Repair excess fat, sarcolemma, so that the chest skin is commensurate, no congestion, no cooked hot.
4.3.2.3 Total Wing: From the anastomosis of the arm bone and the sacrum, close to the scapula under the knife, cut the tendon, and do not scratch the bone articular surface and the disability ridge.
4.3.2.4 Pectoralis muscle: Remove the pectoralis muscles along both sides of the clavicle and the sacrum to ensure that the bar is intact and intact.
4.3.2.5 Boneless flesh: cut open from the sacrum to the inside of the femur with a knife, cut off the knee joint, remove the femur, tibia and sacrum, cut the excess skin, cartilage, scars, skin size commensurate, leg shape integrity .
4.4 Frozen and Refrigerated
4.4.1 The time from slaughter to the finished product entering the frozen warehouse shall not exceed 70 min. The finished product shall not be piled up.
4.4.2 Freezer temperature requirements below 30 °C, relative humidity of 90% to 95%. The muscle center temperature dropped below 15°C after 8 h.
4.4.3 Refrigeration: Storage temperature requirements are below 18°C ​​and relative humidity is 90%.
4.4.4 Meat temperature must be tested before packing. The center temperature can reach 15°C before it can be loaded into the warehouse.
4.4.5 When the product enters the cold storage, it shall be divided into varieties, specifications, production dates and batches, and be stacked in batches on the matboard to achieve first-in, first-out.
4.4.6 The product of the refrigerator must be checked by the company's quality inspection department before being exported.
4.4.7 The product is not allowed to perform secondary freezing.
5.1 Health Inspection
5.1.1 Slaughtering and processing of broiler chickens shall be conducted according to GB 14881 for pre- and post-mortem inspection and treatment.
5.1.2 The product shall comply with the provisions of GB 12694 in all aspects of processing, storage, and sales.
5.1.3 Inspection of veterinary drugs, pesticide residues, heavy metals and arsenic salts shall be carried out according to the regulations promulgated by the Ministry of Agriculture and the Ministry of Health.
5.2 Quality Inspection
5.2.1 Sensory indicators: See Table 1.
First grade freshness
Secondary freshness
The eye is full and flat
The eyeball shrinks and the lens is slightly turbid
Color and skin
The skin is lustrous. It is pale yellow, reddish, gray and other colors because of different varieties. The muscles are cut and glossy. The skin has no congestion, no blood spots, no residual hair.
Dark skin color, shiny muscle section, skin with a few residual hair trauma
Micro-wet, non-sticky appearance
Appearance dry or sticky and wet
Organization status
Muscular full body, compact structure, immediate depression after acupressure
Muscular weakness, weakness, and depression return slowly after acupressure. Good fat coverage, good chicken body, chicken body with knife wounds, dirt, clean bone without bumps, fractures
Has the normal smell of chicken
No other odor, only mild discomfort in abdominal cavity
Boiled broth
Transparent, clear, cellulite accumulates on the surface, with a distinctive fragrance
Slightly cloudy, oil droplets floating on the surface, poor flavor or no umami
1) Frozen chickens recovered more slowly after acupressure, and first-grade fresh frozen chickens had no cold marks.
5.2.2 Physical and chemical indicators: See Table 2.
Volatile base nitrogen, mg/100g
Mercury (in Hg), mg/kg
The above sensory indicators and physical and chemical indicators meet the first-degree freshness standards in GB 2710 and GB 2724, respectively.
6 test methods
6.1. Sensory test
6.1.1 appearance and color, visual inspection.
6.1.2 Viscosity, tissue state (elasticity): Hand touch, visual inspection.
6.1.3 Boiled Broth: Determined according to the provisions of GB 5009.44.
6.2 Physical and chemical inspection
6.2.1 Volatile base nitrogen: Determined according to the provisions of GB 5009.44.
6.2.2 Mercury: Determined according to the provisions of GB 5009.17.
6.3 Temperature Measurement
About 2 minutes after inserting into the center of the breast with a thermometer or other measuring instrument, observe the degree of the thermometer.
7 Inspection Rules
7.1 Each batch of ex-factory products must be issued by the inspection department specified by the state before being shipped from the factory.
7.2 Sampling method: Take one batch of samples of the same specification for each class of the production plant as a batch, and randomly sample one box for each batch to perform the sensory index test. Physical and chemical indicators shall be checked once a month.
7.3 Re-inspection: When the sensory and physical and chemical indicators are not qualified in the product sampling inspection, it is permissible to take twice the sample from the original batch for re-inspection. If there is still an indicator of failure, it is determined that the batch of products is unqualified. .
8.1 The sign shall meet the requirements of GB 7718.
8.2 The sign outside the box must comply with the provisions of GB 6388 and GB 191.
8.3 Both sides of the box are marked with the product name, production date, specifications, grade, weight, storage conditions and company name.
9.1 The plastic film that comes into contact with chicken products shall be subject to the provisions of GB 4456. The packaging materials shall not contain harmful substances that affect human health.
9.2 The packaging cartons shall be in accordance with the provisions of GB 6543.
9.3 The inside and outside packaging of the product should be clean and hygienic. The pattern and the font of the packaging should be clear. All moldy, damp, odor, cracked, discolored, overlaid and unclear characters must not be used.
9.4 The products in the box are arranged neatly, the pattern is correct, the seal is firm and there is no blood.
9.5 The packing box should be sturdy, clean, dry, and clear and accurate.
10 Transportation and Storage
10.1 Transportation
10.1.1 Refrigerated trucks (boats) or insulated trucks that meet food hygiene requirements should be used for transportation.
10.1.2 Railways and waterways shall be transported in accordance with relevant port transportation regulations.
10.1.3 When transporting finished products, they must not be mixed with poisonous, harmful and odorous articles.
10.2 Storage
10.2.1 Fresh chicken products should be stored in a 1°C freezer at 0°C and the shelf life should not exceed 7d.
10.2.2 Frozen chicken products should be vacuum-packed and stored in a freezer at a temperature below 18°C. The shelf life is 12 months.