1. Broken neck method: The blood vessels, trachea, and esophagus are cut from the lower jaw and the knife edge must not be deeper than 0.5 cm. This method is simple and does not require special equipment. However, the disadvantage is that the wound is large and exposed. Bacteria and other pollutants are likely to cause pollution. , thus affecting the refrigeration quality of the poultry.
2. Take the brain method: After the bird's head is slanted down, fix it with a hand and open its eyes, extend the knife tip into the cavity, and cut the junction of the jugular vein and bridge vein behind the cleft palate (second cervical spine). . As the knife passes through the center of the split wind, the inside of the eye is forced to stab the brain with a sharp edge to destroy the central nervous system and make the feather easier to fall off. This method can reduce the bird's struggle, muscle relaxation, fast and clean blood, not easy to be contaminated, is conducive to plucking, and the external without the wound, the appearance of neat, but because the technology is more complex and difficult to grasp. Under the operation of the knife should be accurate, moderate force, or too hard to cut blood vessels or bleeding too slow, resulting in poor bloodletting or live hot. Raise the weight of the bird and cut it too deep. The blood flow to the skin can cause congestion in the neck. The blood-letting time of this method is generally 6-8 minutes. Leakage does not reach the time. Poultry is not easy to die. It also causes poor bloodletting or active fever, which makes the poultry body red.
2. Take the brain method: After the bird's head is slanted down, fix it with a hand and open its eyes, extend the knife tip into the cavity, and cut the junction of the jugular vein and bridge vein behind the cleft palate (second cervical spine). . As the knife passes through the center of the split wind, the inside of the eye is forced to stab the brain with a sharp edge to destroy the central nervous system and make the feather easier to fall off. This method can reduce the bird's struggle, muscle relaxation, fast and clean blood, not easy to be contaminated, is conducive to plucking, and the external without the wound, the appearance of neat, but because the technology is more complex and difficult to grasp. Under the operation of the knife should be accurate, moderate force, or too hard to cut blood vessels or bleeding too slow, resulting in poor bloodletting or live hot. Raise the weight of the bird and cut it too deep. The blood flow to the skin can cause congestion in the neck. The blood-letting time of this method is generally 6-8 minutes. Leakage does not reach the time. Poultry is not easy to die. It also causes poor bloodletting or active fever, which makes the poultry body red.
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