Watery-Plucking

During the cutting process in order to pluck feathers easiliy, the alive chicken is taken to the boiler fulled with water. The water's heat in this boiler is 40C to 80C. In dry-plucking system this heat is not higher than 55C. According to the researches if heat is higher than 55C, the layer which covered the bird's skin as a saver will be damaged and it will cause the water enter the viscera. The water which entered the product causes reduction of the shelf life of product and is not healthy.

After cutting process the carcass is cooled with air current. The carcass is kept for a while in a air conditioned room so the cooling process is performed. Product is not contact with water.

Dry-Plucking is seperated from the wet-plucking with that ways :

1.1- In dry-plucking system the water boiler must be kept 45C to 55C. This prevent the layer which covered the bird's skin to be harmed and to reproduce the bacteries. However in wet-plucking system the boiler heat is 60C to 70C in order to pluck the feather more effectively.

Because of this situation the layer on the skin is harmed and water enter the products and water cause bacteries reproduced. So higher heat and wet plucking is not suitable for food norms.

2. 2- The dry-plucked chickens' carcass after cutting is cooled with air current and is not contact with water. This process is more higienic and more healthy.

However in wet plucking system carcass is cooled in water boiler and this boiler's heat is 0C to 4C. So large amount of water enter the products. Water caused reproduction of bacteries on the products, reduction their shelf life.

Water also cause reduction of taste of meat and no doubt bacteries grow fast in moisturized environments.