Extraction load and intact crop removal in modified manual evisceration ofmale broilers

During evisceration of commercial broilers, crops can rupture and contamina te the carcass with bacteria pathogenic to humans. Three pre-evisceration p rocedures were compared to determine whether the percentage of crops extrac ted intact during manual evisceration could be increased: 1) leaving the he ad the head on; 2) removing the head between the first and second cervical vertebrae; and 3) shearing the spinal column parallel with the shoulders, t hen pulling the neck toward the head. The head-off and neck-off techniques resulted in significantly higher rates of extraction of intact crops (88.3 and 96.7%, respectively) compared to 15% with the head-on technique. The lo ad required to remove intact crops from carcasses with the neck off was 16% lower (3.64 kg) than that required for carcasses with the head off (4.34 k g). Removal of the head or neck prior to manual evisceration improved the i ncidence of intact crop removal, and with removal of the neck less load was required. The cervical esophageal connection with the crop and attachments to the external crop surface, or attachments between exterior crop surface and neck muscles, appears to influence the likelihood of intact crop remov al.