| 摘要 |
<p>A method of processing poultry comprises the opening of a poultry carcass (10) along at least one lateral side (16) from the thoracic inlet to about the midline of the abdomen, to permit separating a breast portion (20) of the poultry carcass (10) from the spine (24, 41) by hinging along an opposite lateral side from the initial severing line. This opens the carcass for evaluation of bacterial contamination of internal organs (38). The carcass (10) is opened along a line where few bones need to be severed, and the internal organs (38) are not broken or torn, which is a major cause of contamination in conventional poultry processing methods. The longitudinal severing line extends from the neck to the pubis and when the breast portion (20), including one wing (14) is moved, air sac membranes and fat layers will contain the internal organs (38) and form separation planes to separate the breast portion (20) from the liver (42), spleen, heart (44) and intestines. The processing can be mechanized or done by hand.</p> |
