Salt-water butchering process for poultry and other fowl

摘要

A process for butchering poultry and other fowl wherein salt-water is used in full or partial substitution for fresh-water, said substitution being enabled by using the disclosed method of water treatment at each of the process stations, said treatment encompassing the appropriate addition of surface active agents, antimicrobial agents, sequestrates, antiscaling compounds and carefully controlling the water temperature, said substitution being further enabled through the use of additional wash stations and the use of injected salt solutions, and in which the salt-water process produces a fully dressed product having a lowered level of bacteria as opposed to the conventional fresh-water process.