Etlik Piliç Kesimi
Özet
Etlik piliçler kesim ağırlığına ulaştığında kesimhaneye taşınır. Piliçler, kümeste önce aç bırakma, yakalama, kafeslere yerleştirme ve taşıma aracına yükleme işlemlerinden sonra kesimhaneye ulaşırlar. Kesimhanede kesim hattına asma, bayıltma (sersemletme), kesim, sıcak suya daldırma, tüy yolma, iç çıkarma, yıkama, ön soğutma, parçalama ve paketleme aşamalarından sonra piliç eti olarak tüketiciye ulaştırılır. Bu bölümde kesim öncesi ve kesim işlemlerine ait bilgilere yer verilmiştir.
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