Poultry slaughtering, evisceration and cleaning process

The evisceration and cleaning processes in poultry slaughtering lines are the core of post-slaughter processing, directly impacting the hygiene, safety, and commercial value of the final product.

Their core objective is to efficiently and thoroughly clean the inside and outside of the body cavity, minimizing microbial contamination, while completely separating the internal organs (maximizing value).

Food safety is paramount. The process design must comply with HACCP requirements, controlling microbial contamination (especially Salmonella and Campylobacter) within critical limits.

Maximizing yield and value: Precise evisceration ensures the complete recovery of edible internal organs (heart, liver, gizzard) as high-value byproducts, while preventing carcass degradation due to damage.