A survey on the facilities and practices of retail poultry processing units in Hyderabad

A survey was conducted to evaluate the facilities and practices available to produce wholesome and hygienic meat in 100 retail processing units located in Hyderabad, Andhra Pradesh. Analysis of data revealed that all units are following wet processing of poultry to produce chicken meat but none of them are recording and controlling temperature of scalding water. Defeathering machine is available in all units but stainless steel table to eviscerate chicken carcass is not available in any of the unit. Creating awareness among the retailers, slaughter personnel and consumers about the whole some and hygienic meat production, processing and utilization is essentially required. The related implications are discussed and an active plan suggested.