Poultry Food Processing

The egg yolk's primary function is to provide nutrients for the developing embryo. By dry weight, it is composed mainly of lipids (fats), which make up over 60% of the yolk's dry matter and serve as the main energy source. While the yolk is also a rich source of proteins (about 33% of dry matter) and vitamins, lipids are the most abundant component.

The standard and humane sequence of operations in a poultry slaughtering unit is as follows:

A. Stunning: The bird is first rendered unconscious.
C. Bleeding (Exsanguination): The bird is bled while it is unconscious.
B. Scalding: The carcass is dipped in hot water to loosen the feathers.
D. Evisceration: The internal organs are removed from the carcass.
Therefore, the correct sequence is A, C, B, D.