What is the meaning of plucking in poultry?

In the context of poultry, plucking refers to the process of removing feathers from a bird's body after it has been slaughtered.

It is an essential step in poultry processing to prepare the bird for further processing or consumption.

Plucking can be done manually or with the help of mechanical devices. In manual plucking, trained workers use their hands to pull out the feathers from the bird's skin.

Mechanical plucking is commonly done using machines specifically designed for this purpose.

These machines typically consist of rubber fingers or soft bristles that rotate and remove the feathers when the bird is passed through them.

The plucking process aims to remove most, if not all, of the feathers from the bird's body while minimizing damage to the skin.

Efficient plucking ensures that the bird's skin remains intact and that any remaining feathers are clean and free of debris.

After plucking, the bird is usually subjected to further processing, such as evisceration (removal of internal organs) and cleaning, before it is ready for packaging or cooking.

Plucking older birds, not just chickens but all types of poultry, whether done manually or by machine, presents a greater challenge. This difficulty arises once broilers reach 12 weeks of age, and in the case of male birds, it may occur as early as 9 weeks.

One of the main reasons behind this increased difficulty is the abundance of feathers on the bird. Research conducted in the industry indicates that chickens start growing their third set of feathers around 62 days of age.

I frequently process older roosters from dual-purpose breeds, and plucking them can be quite laborious. Ducks also pose a similar problem as they age, becoming increasingly challenging to pluck.

To achieve optimal plucking results, it is crucial to maintain the correct scalding temperature, which ranges from 155 to 160°F (68-71°C).

If the temperature is lower, the bird will be harder to pluck, while higher temperatures can potentially damage the skin.

There are several factors contributing to the difficulty of plucking older chickens:

• The feather-holding muscles are more developed in older birds.

• Older chickens possess a greater number of feathers.

• Cockerels (young roosters) are particularly challenging to pluck.

• Birds that are undergoing molting present plucking difficulties.

The muscles that surround the follicles control the movement of the feathers.

To make plucking older birds easier, there are several possible solutions:

• Pluck the bird while it is warm.

• Submerge the bird multiple times to ensure hot water reaches the follicles.

• Opt for skinning instead of plucking.

• Increase scalding time or temperature slightly.

• Use a timer rather than guessing the duration of the immersion.

• Dry pluck chickens without scalding.

• Add a few drops of dish soap to the scalding water to reduce surface tension.

• Pluck the bird immediately after scalding.

• Use high-quality pliers for hard-to-reach feathers.

Important

Avoid allowing the scalding water to cool too much, as it takes time for the hot water to reach the base of the feathers.

One of the main causes of birds becoming harder to pluck is when the extremely hot water is not given enough time to cool down adequately, as it requires a certain duration for the heat to reach the feather roots.

Ducks, geese, and waterfowl present a challenge when it comes to dry plucking because their feathers are highly oily and slippery, making it difficult to remove them without water.

In conclusion,

The process of plucking older birds presents several distinct challenges compared to plucking younger ones.

Age-related factors, such as changes in feather structure and condition, as well as physiological and behavioral differences, contribute to the increased complexity and difficulty of plucking older birds.

Firstly, the feathers of older birds tend to become tougher and more firmly attached to their bodies over time. This can be attributed to the accumulation of natural oils, dirt, and environmental factors that cause the feathers to lose their softness and elasticity.

As a result, plucking becomes a more arduous task, requiring additional effort and time to remove the feathers completely.

Secondly, older birds often have a greater number of feathers than their younger counterparts. The increased feather density presents a challenge because it requires a more meticulous and thorough plucking process to ensure all feathers are removed.

Failure to remove all feathers can result in compromised meat quality and negatively impact the overall presentation of the bird.

Furthermore, older birds may exhibit physiological changes that affect the plucking process. As birds age, their skin becomes less elastic and more fragile, making it susceptible to tearing during plucking.

This requires extra care and gentleness to avoid damaging the skin and affecting the aesthetic appeal of the bird.

Additionally, behavioral factors come into play when plucking older birds. They tend to be more experienced and cautious, making them more challenging to handle during the plucking process.

Older birds may resist or become agitated, which can increase the likelihood of injuries to both the bird and the person plucking it. Patience, skill, and a gentle approach are necessary to manage the older bird's behavior effectively.

Lastly, the age of the bird may also impact the overall quality of its feathers. Older birds may have more damaged or discolored feathers due to wear and tear, molting, or exposure to external elements.

These imperfections can reduce the market value of the feathers and require additional sorting or processing to ensure only the best feathers are used. Plucking older birds presents unique challenges compared to plucking younger ones.

Tougher feathers, increased feather density, physiological changes, behavioral factors, and the overall condition of the feathers contribute to the complexity of the process.

Plucking older birds requires greater care, patience, and attention to detail to achieve the desired results and maintain the quality of both the meat and feathers.