Discussions about Processing, p5.js, Processing for Android, Processing for Pi, and Processing.py. It may take up to 4 weeks from the day you apply until your application status is “In Process.” During these 4 weeks, your application is delivered to a mail facility, your payment is processed, and your application is scanned and sent to us. Hardcopy Bill/Attachments Processing To avoid processing delays, OWCP is asking medical providers to submit medical bills/attachments electronically. Hardcopy bills and documents require a team of individuals to physically report to our mailroom facility to open, scan, and transmit these documents to our bill processor for payment.
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Raspberry Pi Image This is the recommended, and easiest way to get started: Download Image (1.82GB) Processing 3.4. Released July 2018 Follow Get Started for instructions how to install this image file. Install Processing onto existing installation Alternatively, if you already have an existing installation of Raspbian you want to keep, you can install Processing by running the following in. Raspberry Pi Image This is the recommended, and easiest way to get started: Download Image (1.82GB) Processing 3.4. Released July 2018 Follow Get Started for instructions how to install this image file. Install Processing onto existing installation Alternatively, if you already have an existing installation of Raspbian you want to keep, you can install Processing by running the following in.
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NASCLA - Florida is now accepting NASCLA exams for General, Building and Residential Contractors. No Project Management or Contract Administration exams required. Contact Us or Call for Details.
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Military Veterans, Active Military, and Spouses of Military Veterans holding out-of-state licenses are eligible for licensing in Florida without examination - Call Now to find out more. No State Fees would apply.
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It’s easy to get confused and frustrated when dealing with state and local contractor licensing laws. The time and attention needed to obtain a contractor license can be overwhelming. Often applicants have to prepare for the exam, maintain their current work schedule and juggle family obligations. Who has any time left over to prepare a lengthy application that requires assembling dozens of documents?No need to worry, at API Processing, we handle it all for you!
Unlike our competitors, API manages provides license exam services from start to finish. We oversee our clients’ application until it’s approved! At API, we have the knowledge and resources to help our contractor clients deal with special circumstances that could potentially stall licensure. We specialize in handling all problematic issues and if a board appearance is required for any reason, we thoroughly prepare you for the process. Let us be your Registered Agent...
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A business or individual designated to receive service of process when a business entity is a party in a lawsuit or summons. Most states require a Registered Agent Designation when forming and registering a business entity within the jurisdiction.
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- Characteristics of poultry
- Slaughtering procedures
- Slaughtering
- Chilling
- Processing of poultry
- Raw poultry products
- Processed poultry products
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Join Britannica's Publishing Partner Program and our community of experts to gain a global audience for your work! Joe M. RegensteinSee All ContributorsPoultry processing, preparation of meat from various types of fowl for consumption by humans.
Poultry is a major source of consumable animal protein. For example, per capita consumption of poultry in the United States has more than quadrupled since the end of World War II, as the industry developed a highly efficient production system. Chickens and turkeys are the most common sources of poultry; however, other commercially available poultry meats come from ducks, geese, pigeons, quails, pheasants, ostriches, and emus.
Characteristics of poultry
Poultry is derived from the skeletal muscles of various birds and is a good source of protein, fat, and vitamins and minerals in the diet.
Classification of birds
Birds bred for poultry production are generally grown for a particular amount of time or until they reach a specific weight. Rock Cornish hens, narrowly defined, are a hybrid cross specifically bred to produce small roasters; in the marketplace, however, the term is used to denote a small bird, five to six weeks old, that is often served whole and stuffed. Seven-week-old chickens are classified as broilers or fryers, and those that are 14 weeks old as roasters.
Fat content
The fat content of poultry differs in several ways from that found in red meat. Poultry has a higher proportion of unsaturated fatty acids compared with saturated fatty acids. Both turkey and chicken contain about 30 percent saturated, 43 percent monounsaturated, and 22 percent polyunsaturated fatty acids. The high levels of unsaturated fatty acids make poultry more susceptible to rancidity through the oxidation of the double bonds in the unsaturated fatty acids. Saturated fatty acids, on the other hand, do not contain double bonds in their hydrocarbon chains and are resistant to oxidation. However, this fatty acid ratio has led to the suggestion that poultry may be a more healthful alternative to red meat.
In birds fat is primarily deposited under the skin or in the abdominal cavity. Therefore, a significant amount of the fat can be removed from poultry by removing the skin before eating.
Microbial contamination
Poultry provides an excellent medium for the growth of microorganisms. The principal spoilage bacteria found on poultry include Pseudomonas, Staphylococcus, Micrococcus, Acinetobacter, and Moraxella. In addition, poultry often supports the growth of certain pathogenic (disease-causing) bacteria, such as Salmonella.
Potential causes of contamination of poultry during the slaughtering and processing procedures include contact of the carcass with body parts that contain a high microbial load (e.g., feathers, feet, intestinal contents), use of contaminated equipment, and physical manipulation of the meat (e.g., deboning, grinding). Prevention of microbial contamination involves careful regulation and monitoring of the slaughtering and processing plants, proper handling and storage, and adequate cooking of raw and processed poultry products.
Slaughtering procedures
Preslaughter handling
When the birds have reached “harvest” time, they are generally taken off of feed and water. This allows their digestive tracts to empty and reduces the potential for contamination during processing.
At night the birds are caught by specially trained crews and placed into plastic or wooden transport cages. The birds are then transported to the slaughterhouse, where the trucks are often kept between sets of fans to ventilate the cages.
In the next step the birds are removed from the cages and transferred to continuously moving shackles where they are suspended by both legs. The transfer is often done in a dark room illuminated by a red light; the birds are not sensitive to the red light and this helps to keep them calm.
The handling and transfer of birds both on the farm and at the slaughterhouse can be stressful. Stress can have negative effects on the quality of the final meat product, and therefore efforts are constantly being made to improve the preslaughter processes.
Slaughtering
Stunning and killing
After the birds have been transferred to the moving shackles, they are usually stunned by running their heads through a water bath that conducts an electric current. Stunning produces unconsciousness, but it does not kill the birds. The birds are killed either by hand or by a mechanical rotary knife that cuts the jugular veins and the carotid arteries at the neck. Any birds not killed by the machine are quickly killed by a person with a knife assigned to the bleed area. The birds are permitted to bleed for a fixed amount of time, depending on size and species (e.g., 1 1/2 minutes for broilers). Any bird that is not properly bled will be noticeably redder after feather removal and will be condemned.
Scalding
Following bleeding, the birds go through scalding tanks. These tanks contain hot water that softens the skin so that the feathers can be removed. The temperature of the water is carefully controlled. If retention of the yellow skin colour is desired, a soft-scald is used (about 50 °C, or 122 °F). If a white bird is desired, a higher scald temperature is used, resulting in the removal of the yellow pellicle. Turkeys and spent hens (egg-laying birds that have finished their laying cycles) are generally run at higher temperatures—59 to 60 °C (138 to 140 °F).
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