[Damian A. Ogunbi]

✔️

[Manimaran]

Well

[Jeffrey]

Temperature conditions for poultry processing will vary depending on local and national law requirements. In general, there are 3 main temperature phases in poultry processing that we can consider. The slaughter part including shackling, stunning, bleeding, scalding, plucking, singeing, evisceration, trimming, and rinsing can be done at room temperature, ideally in cooled rooms. Chilling, cutting, deboning, and packaging needs be done in cooled rooms at no higher than 13oC. Any further processing into products like sausages, patties, nuggets, etc., should be done in rooms at 4oC. Finally, storage and transport of processed poultry products should be refrigerated at 4oC or frozen at -20oC.

[Amir]

Educative

[Amir]

Good

[Jagadeshkumar P]

Good!

[UDHAYACHANDRAN MUTHUKRISHNAN]

good

[Md.Rejuan Hossain]

👍

[Dr.S.Sridhar]

Good

[Jagadeshkumar P]

Good

[UDHAYACHANDRAN MUTHUKRISHNAN]

GOOD.

[Md Abdul Bari]

Good

[Md Abdul Bari]

Good information

[Dr.S.Sridhar]

✅

[D KANNATHASAN,]

The correct internal temperature for poultry is