Poultry abattoir slaughtering equipment

      Bird carcass pre-chilling is very important for meat quality. The live birds after hanging to the shackles and get faint by stunning, killing, bleeding, scalding, removing the feather, eviscerated, the carcass should get pre-chilling to make the body temperature dramatically drop from 40℃ of body center to 4℃. The whole pre-chilling time period is about 45 to 120 minutes, which effectively reduce the PSE meat. ( P: the color of meat is gray; S: Meat is tender; E: there is more exudates on meat). The PSE meat is greatly effect on outlook of carcass, and the water absorption is low. These are have effect on processed poultry quality, marketing, and economic performance. Therefore, the good pre-chilling avoid the PSE problem of poultry meat.       At the same time, when the carcass temperature rapidly drops to the specified temperature, the growth and reproduction of microorganisms will be greatly inhibited. Unde…