Easily pliable leg and hip joints for easy trussing after chilling

Dressing/trussing legs is a popular way of presenting whole birds. Stiff joints, however, make trussing chilled whole birds difficult. Trussing before chilling is easier but disturbs the in-line process.

Stork Poultry Processing offers equipment for bending and stretching broiler leg and hip joints to make them pliable again after chilling. This allows you to truss without any hard work being involved.

The in-line process is not disturbed and from both bacteriological and yield points of view it is best if whole birds are trussed and packed after chilling.