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GB/T 19478-2004 English PDF (GBT19478-2004)

GB/T 19478-2004 English PDF (GBT19478-2004)

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GB/T 19478-2004: Operating procedure of chicken slaughtering

This Standard specifies the operation requirements of procedures of chicken slaughtering.
GB/T 19478-2004
ICS 67.120.10
X 22
Operating procedure of chicken slaughtering
Issued by.
General Administration of Quality Supervision, Inspection
and Quarantine of the PEOPLE Republic of China;
Standardization Administration of the PEOPLE Republic of
Table of Contents
Foreword ... 3
1. Scope ... 4
2. Normative references ... 4
3. Terms and definitions ... 4
4. Requirements before slaughtering ... 4
5. Slaughtering operation requirements ... 5
6. Other requirements ... 7
Annex A (Normative) Inspection of slaughtering and processing process
... 8
Annex A of this Standard is normative.
This Standard shall be under the jurisdiction of China General Chamber of Commerce. Drafting organizations of this Standard. Henan Luohe Shuanghui Industry Group Co., Ltd., and Slaughtering Technical Identification Center of State Economic and Trade Commission.
Main drafters of this Standard. Wang Yufen, Wang Yonglin, Wang Qiaoling, Zhao Jiansheng, Wang Guiji, Zhang Xinling, and Liu Hucheng.
Operating procedure of chicken slaughtering
1. Scope
This Standard specifies the operation requirements of procedures of chicken slaughtering. 2. Normative references
The articles contained in the following documents have become part of this Standard when they are quoted herein. For the dated documents so quoted, all the modifications (excluding corrections) or revisions made thereafter shall not be applicable to this Standard. For the undated documents so quoted, the latest editions shall be applicable to this Standard.
GB 12694 Hygienic specifications of meat packing plant
GB 16548 Biosafety specification on sick animal and animal product disposal 3. Terms and definitions
3.1 Chicken
Generally, it is the chicken with (6-8) weeks and gross weight of (1.5-2.5) kg. 3.2 Chicken body
The chicken body after slaughtering, bloodletting and depilation, including the internal organs.
3.3 Whole chicken
It is the whole chicken after removing the internal organs.
4. Requirements before slaughtering
4.1 The chicken to be slaughtered are from the non-epidemic area, healthy, and have the quarantine certificate issued by the local livestock epidemic prevention agency of farming department.
4.2 According to the epidemic prevention regulations of livestock and poultry, the inspector shall control strictly to ensure the chicken free of disease; then they can enter 5.6 Removing winded shout
Cut the surface skin of winded shout, and pull the winded shout and cut it. 5.7 Removing internal organs
5.7.1 Cutting anus. Enter from the around of anus with the rotating circular knife to cut off the semicircular or use the scissor to cut the semicircular; cut for about 3cm; it is required that the position of cutting the anus is accurate, and do not cut off intestine. 5.7.2 Open the stomach skin. Use the knife or automatic stomach opening device to cut from the anus for (3-5) cm, do not exceed the sternum, and do not scratch-cut the internal organs.
5.7.3 Use the automatic internal organ removing machine or special tools to enter the stomach from the anus cut; pull out all intestine, heart, liver and gizzard; and pull the esophagus. The gastrointestinal contents, bile shall not contaminate the chicken; the damaged intestine shall not be hung on the surface of chicken.
5.7.4 After removing the internal organs, use the clean water with a certain pressure to flush the chicken; and remove the contaminants on the machinery or devices. 5.7.5 The chicken that drops to landing or with excrement and bile contamination must be washed for separate treatment.
5.8 Cooling
5.8.1 The temperature of pre-cooling water shall be controlled below 5??C. 5.8.2 The final cooling water temperature shall be controlled at (0-2)??C, and replace the water frequently. The total cooling time shall be controlled at (30-40) min. 5.8.3 Move the chicken in the cooling groove in the direction against the flow. 5.8.4 The temperature of center of chicken after cooling shall be reduced to below 5??C. 5.9 Finishing of whole chicken
5.9.1 Remove the thymus, thyroid, parathyroid and residual trachea.
5.9.2 Finish it for neat; flush for clean; and it is required to be free of tumor, ulcer, folliculitis, serious trauma, bleeding point, fracture, bloodiness, impurities, residual hair, black tarsal joints, etc.
5.10 Segmentation processing
5.10.1 Chicken wings. Cut at the combination position between the arm bone and beak-shaped bone along with the shoulder blade; cut off the tendons; and do not cut the immediately; block the site; take the preventive measures; and disinfect all sites; strictly disinfect the slaughtering tools and working clothes (shoes and hats) which may be polluted. After ensuring eliminating all infection sources, restore slaughtering. The manure, gastrointestinal contents and flowing sewage, residues, etc. of chicken with disease shall be moved out of site after disinfection.
A.1.3.2 If finding out there are various malignant diseases after slaughtering, the treatment method of the same batch of chicken is same as above.
A.1.3.3 When finding out there are suspected malignant diseases, seal the diseased parts; sent to the laboratory for testing.
A.1.3.4 The inspector shall record the details of inspection result and treatment conditions, after slaughtering, for statistics and reference.

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