The influence of slaughter and refrigeration conditions on the quality of "foie gras"

Abstract

Slaughtering, evisceration and cooling conditions of force-fed geese have an important impact on the quality and weight of "foie gras". Before slaughtering, the animals must fast to maintain a low bacteriological count in the liver. However, an extended fasting period between the last force-feeding meal and time of slaughter can lead to a large loss in liver weight and also an alteration of its physical qualities by raising the melting point of the fat. The optimum fasting period is probably of the order of 12 hours. Rapid refrigeration of "foie gras", immediatly after slaughtering the force-fed geese is necessary to limit melting of lipids. This is especially important for larger livers (livers weighing between 600 and 900 grams). Evisceration immediately after slaughtering eliminates the possibility of intestinal contamination, and quick refrigeration of the removed liver leads to a better quality liver. To implement this technique perfect control of bacteriological conditions is essential.