4. There are generally two common methods to obtain fatty liver from geese: one involves a caesarean section, while the other uses a thoracic approach. Both techniques are widely used in the industry.
(1) Caesarean Section Method
The process begins with the goose being placed on an operating table, chest and abdomen facing upward, with the tail toward the surgeon. The surgeon holds the carcass steady with their left hand while making a precise incision along the midline of the abdomen, starting from the keel. The skin and subcutaneous fat are carefully cut, ensuring that the liver and intestines remain undisturbed. Small incisions are made on either side of the abdominal opening, allowing the surgeon to gently lift the skin and fat. Using both hands, the abdominal wall is separated, exposing the internal organs. The right hand then inserts a knife between the organs and the ribcage, cutting upward to separate the abdominal contents from the spine. This allows the liver, along with other organs, to be carefully removed. The goose’s neck is then turned upside down, and its wings are hung on conveyor hooks for transport to the next stage.
Once the liver is exposed, the worker carefully pulls it free using gentle dissection, leaving the gallbladder intact. If the gallbladder ruptures during removal, the area is immediately rinsed. Each liver is washed and inspected before being transferred for further processing. A second worker then removes any excess connective tissue, fat, or bile residue and prepares the liver for packaging.
(2) Thoracotomy Method
In this method, a knife is used to cut through the fat and peritoneum along the left side of the keel, extending toward the back. The sternum is then carefully opened using surgical rongeurs or scissors, exposing the chest cavity. All internal organs are removed, and the liver is held with the left hand while the surgeon trims away any impurities. The gallbladder is also removed, and the fatty liver is prepared for further processing.
5. Fatty Liver Shaping and Packaging
After removal, the fatty liver must be cleaned by removing any residual fat and rinsed with water. It is then soaked in 1% saltwater for 10 minutes, drained, and weighed. The livers are roughly graded based on size and quality. For export, they should be packaged and stored at 0–5°C, with a maximum storage time of 7 days. If frozen quickly at -18 to -20°C, the livers are re-dressed to remove surface blood, graded, and packed according to size. Each box typically weighs around 10 kg. Smaller packages are wrapped in non-toxic plastic bags (2-3 per bag), bundled, and stored in cold storage for export. Frozen livers can be stored for up to 2–3 months.
6. Grading Standards for Goose Fatty Liver
Fatty liver is graded based on weight, appearance, and chemical composition. In China, production is still relatively small-scale, and grading is typically divided into two levels: above 300 grams as first grade, and 200–300 grams as second grade. With China's accession to the WTO and the introduction of foreign breeds, combined with years of breeding experience and improved processing techniques, the industry is moving toward international standards. This progress aims to elevate the goose fatty liver industry, achieving better economic and social benefits.
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