Raw chicken → slaughter → blanching and unhairing → cleaning → leaving the chamber → quarantine after slaughter → spray washing → cooling and disinfection → segmentation → packaging → distribution → sales. The key steps are as follows: generally, the three tubes (esophagus, trachea and blood vessel) are cut off for slaughter; The soaking temperature is generally 60~62℃, and depilation generally requires two depilation machines; The first washing is mainly to wash feces; When leaving the cavity, be careful not to make the intestinal contents leak out; The second irrigation is mainly to reduce the number of microorganisms in the body cavity; Cooling is the key step. The main purpose of cooling is to reduce the growth rate of corrupt microorganisms, and at the same time, it can inhibit the growth of most pathogenic microorganisms. Before slaughter, broilers are exposed to a variety of conditions that may cause stress, such as environmental stimulation during hanging and bleeding, which will cause their nerves to be nervous, thus leading to clothing damage. However, fainting can temporarily make chickens lose consciousness during slaughter and reduce the stress before slaughter. Killing animals unconsciously is not only good for the quality of chicken, but also meets the requirements of animal welfare. At present, some international fast food chains reject the non-welfare slaughter of broilers when inspecting the purchase channels of China chicken suppliers (whether electric shock is used is an important reference index), and conduct annual welfare slaughter assessment for existing stable suppliers.

Water bath electrocution is one of the most widely used electrocution methods in poultry slaughter industry at present. Broilers are hung upside down on the production line, and low-concentration salt solution or water is directly filled in the V-shaped tank and electrified. With the advance of the production line, the chicken head is immersed in the charged aqueous solution to form a loop, and the current passes through the diaphragm to stun the chicken. Electric shock before slaughter can make broilers have enough immobility time, meet the time interval requirements of assembly line slaughter, and reduce flapping and severe muscle contraction during bloodletting. The voltage, current and frequency of electric shock will all affect the final chicken quality, and proper parameter combination can greatly improve the quality.