Defeathering

Defeathering is the process of removing feathers from birds, most commonly poultry, though it can also refer to feather removal in geese and ducks for down production. In commercial settings, defeathering is typically performed after the birds have been slaughtered and bled.

The standard industrial procedure combines scalding and mechanical plucking. Birds are immersed in hot water for a short period to loosen the feathers, with temperature and duration adjusted for species, age, and skin condition. After scalding, a defeathering machine or hand-operated equipment uses rubber fingers or rotating mechanisms to pluck the remaining feathers. Some birds or operations may require manual plucking for quality control or to handle delicate carcasses.

Following defeathering, the carcass usually undergoes evisceration, cleaning, and chilling as part of the broader processing line. Feathers removed during the process are collected for further use, including animal feed, fertilizer, or other by-products, while down and some high-value feathers may be processed for insulation materials and textiles.

Defeathering is also used in non-meat contexts, such as the preparation of down for bedding and clothing, where the feathers are separated from the down and processed separately. In game bird handling and research settings, defeathering may be performed manually or with specialized equipment.

Ethical and regulatory considerations include animal welfare and food safety standards designed to minimize stress and injury to birds and to ensure hygienic handling. Proper monitoring of scalding temperatures and mechanical operations helps prevent skin damage and ensures product quality.