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Procedure: Immersing the birds in hot water. Purpose: Softens the feathers to facilitate easier plucking.

Procedure: Assessing the quality and size of the carcass. Purpose: To classify carcasses for sale based on consumer and market standards.

Procedure: Lowering the temperature to freezing levels. Purpose: For preservation and to extend the product's marketable life.

Procedure: Application of electrical current or controlled atmosphere to render the birds unconscious. Purpose: Ensures humane treatment and prevents birds from feeling pain during slaughter.

Procedure: Mechanical removal of feathers from the birds. Purpose: Preparation for evisceration and further processing.

Procedure: Segmentation of the carcass into specific cuts and removal of bones. Purpose: To prepare portion sizes suitable for packaging and sale.

Procedure: Dividing the meat into specific and uniform portion sizes. Purpose: To meet consumer preferences and packaging requirements.

Procedure: Removal of internal organs from the bird. Purpose: To prevent microbial contamination and to prepare the carcass for grading and further processing.

Procedure: Spraying the carcass with water or immersing it in a chilling tank. Purpose: To reduce microbial load and to remove remaining feathers and debris.

Procedure: Keeping the poultry in a controlled environment before it is distributed. Purpose: To maintain quality and safety until it reaches the consumer.

Procedure: Wrapping the poultry in individual packages. Purpose: To protect the meat from contamination and to extend shelf life.