1. Stunning: The first step in the slaughtering process is to stun the turkeys to render them unconscious and minimize distress. Various methods of stunning are employed, such as electrical stunning or controlled atmospheric stunning (using a mixture of gases).
2. Bleeding: After stunning, the turkeys are hung upside down and their carotid arteries are cut to allow for proper bleeding. This step ensures thorough removal of blood, making the meat safer and of better quality.
3. Scalding: The turkeys are submerged in hot water (scalding) to loosen the feathers. The temperature and duration of scalding are carefully controlled to avoid cooking the meat.
4. Defeathering: The loosened feathers are removed using automated defeathering machines. These machines employ a combination of mechanical agitation and water jets to effectively remove most of the feathers.
5. Evisceration: The turkeys are eviscerated by opening the abdominal cavity and removing the internal organs, including the heart, liver, lungs, and intestines.
6. Inspection: Government inspectors are present at the processing plant to inspect the carcasses for any signs of disease or abnormalities. Carcasses that pass inspection are stamped or marked as approved.
7. Chilling: The carcasses are then thoroughly chilled to reduce the internal temperature and prevent bacterial growth. This is typically achieved by immersing the carcasses in cold water or subjecting them to a controlled refrigeration process.
8. Further Processing: Depending on the desired product, the carcasses may undergo additional processing steps such as cutting, slicing, or packaging.
It's important to note that regulations and standards vary across countries and regions to ensure the humane treatment of animals and the safety of meat products. Therefore, specific practices may differ depending on the location of the processing plant.