How are internal organs removed during poultry evisceration?

In poultry processing, the removal of viscera (internal organs) begins by removing the preen gland and opening the vent. This process is performed either manually with knives or through fully automated mechanical devices capable of processing approximately 70 birds per minute.1

During evisceration, the organs are typically removed and placed alongside the carcass to facilitate inspection by government officials, veterinarians, or plant personnel. Following this examination, the viscera are separated from the carcass, and edible offal—such as the heart, liver, and stomach—are processed independently. For the stomach, the interior yellow lining and contents are removed.1

The lungs and kidneys are extracted separately from the other organs using a vacuum pipe. Throughout these procedures, strict sanitary measures are maintained, including the use of chlorine for equipment cleaning and the proper disposal of inedible parts to prevent contamination.1