The invention concerns an apparatus configured and designed for automatic defeathering of slaughtered poultry, comprising a transport means configured and designed for freely hanging transport of poultry suspended from their feet, in the transport direction along a transport path, and two side cheeks spaced apart and arranged on opposite sides of the transport path and forming a channel, which on their insides facing each other and turned towards the transport path each have means for defeathering the poultry transported through the channel, wherein the defeathering means can be brought into contact with the poultry to be defeathered, which is distinguished in that the apparatus has a stationary means for active support of entry of the poultry between the two side cheeks and the defeathering means arranged thereon, which is arranged in the inlet region E of the poultry into the channel.

A method for processing an intact animal carcass comprises submerging a bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce a burnt animal carcass, pressure washing the burnt animal carcass to produce a pressure-washed animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass, internally washing the eviscerated animal carcass to produce an internally washed animal carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass.

A method for processing an intact animal carcass comprises submerging a bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce a burnt animal carcass, pressure washing the burnt animal carcass to produce a pressure-washed animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass, internally washing the eviscerated animal carcass to produce an internally washed animal carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass.

Systems, methods, and devices are disclosed for removing lesion material from poultry feet. The systems, for example, can include at least one spray head located along a travel path of a plurality of movable shackles within a poultry processing line. Each shackle can be configured to hold a poultry member in a processing position as the shackles are moved along the processing line. The spray head configured to spray feet of the poultry members held by the plurality of shackles to remove the lesion material from the feet.

A novel pig body scalding system, includes a scalding pool body. A separating fence in the middle of a scalding region in the scalding pool body divides the scalding region into a high-speed scalding and constant-speed scalding region; moreover, the two sides of the separating fence has a high-speed and a constant-speed scalding track corresponding to the to the high-speed and constant-speed scalding region respectively. The starting end of the high-speed scalding and that of the constant-speed scalding track can be connected with the same wobbling track, and wobbling track is located at the tail end of a pig body hanging track; an infrared thermometer and pressure sensor connected with a control system is provided below the pig body hanging track. The scalding system can perform targeted scalding on each pig body according to the condition of each pig body, thereby greatly reducing the influence of scalding on pork quality.

A novel pig body scalding system, includes a scalding pool body. A separating fence in the middle of a scalding region in the scalding pool body divides the scalding region into a high-speed scalding and constant-speed scalding region; moreover, the two sides of the separating fence has a high-speed and a constant-speed scalding track corresponding to the to the high-speed and constant-speed scalding region respectively. The starting end of the high-speed scalding and that of the constant-speed scalding track can be connected with the same wobbling track, and wobbling track is located at the tail end of a pig body hanging track; an infrared thermometer and pressure sensor connected with a control system is provided below the pig body hanging track. The scalding system can perform targeted scalding on each pig body according to the condition of each pig body, thereby greatly reducing the influence of scalding on pork quality.

A novel pig body scalding system, includes a scalding pool body. A separating fence in the middle of a scalding region in the scalding pool body divides the scalding region into a high-speed scalding and constant-speed scalding region; moreover, the two sides of the separating fence has a high-speed and a constant-speed scalding track corresponding to the to the high-speed and constant-speed scalding region respectively. The starting end of the high-speed scalding and that of the constant-speed scalding track can be connected with the same wobbling track, and wobbling track is located at the tail end of a pig body hanging track; an infrared thermometer and pressure sensor connected with a control system is provided below the pig body hanging track. The scalding system can perform targeted scalding on each pig body according to the condition of each pig body, thereby greatly reducing the influence of scalding on pork quality.

A novel pig body scalding system, includes a scalding pool body. A separating fence in the middle of a scalding region in the scalding pool body divides the scalding region into a high-speed scalding and constant-speed scalding region; moreover, the two sides of the separating fence has a high-speed and a constant-speed scalding track corresponding to the to the high-speed and constant-speed scalding region respectively. The starting end of the high-speed scalding and that of the constant-speed scalding track can be connected with the same wobbling track, and wobbling track is located at the tail end of a pig body hanging track; an infrared thermometer and pressure sensor connected with a control system is provided below the pig body hanging track. The scalding system can perform targeted scalding on each pig body according to the condition of each pig body, thereby greatly reducing the influence of scalding on pork quality.

A method for processing an intact animal carcass comprises submerging a bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce a burnt animal carcass, pressure washing the burnt animal carcass to produce a pressure-washed animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass, internally washing the eviscerated animal carcass to produce an internally washed animal carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass.

A method for processing an intact animal carcass comprises submerging a bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce a burnt animal carcass, pressure washing the burnt animal carcass to produce a pressure-washed animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass, internally washing the eviscerated animal carcass to produce an internally washed animal carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass.