4. There are generally two common methods used to obtain fatty liver from geese: one is through a caesarean section technique, and the other is via a thoracic approach. Both techniques are widely applied in the industry.
(1) Caesarean Section Method
The process begins by removing the fattened goose’s liver from the metal frame and placing it on the operating table. The goose carcass is laid on its back with the chest and abdomen facing up and the tail toward the surgeon. Using the left hand to stabilize the carcass, the surgeon makes an incision along the midline of the abdomen starting from the keel, carefully cutting only through the skin and subcutaneous fat without damaging the liver or intestines. A small opening is made on both sides of the incision, and the surgeon inserts their index finger into the right side to lift the skin and fat. With the right hand, the peritoneum is cut along the midline, allowing the abdominal organs to be exposed. The left hand then gently pushes the internal organs to the right while the right hand uses a knife to separate the organs from the spine, ensuring the liver remains intact. Once detached, the goose is turned upside down, its wings are hung on a conveyor chain, and it is moved to the next station for liver extraction.
The liver worker then faces the goose, gently pulling the liver downward using gravity and carefully extracting it with the left hand while the right hand assists. If the gallbladder ruptures during removal, a quick rinse is performed to remove any bile residue. After extraction, the liver is washed, weighed, and graded. A second worker removes excess fat, connective tissue, and any remaining exudates before transferring the liver to the next stage.
(2) Thoracotomy Method
This method involves making an incision along the left side of the keel, cutting through the sebum and peritoneum. The sternum is then carefully removed 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 uses a knife or scissors to clean the fatty liver, remove the gallbladder, and prepare the organ for further processing.
5. Fatty Liver Shaping and Packaging
After removal, the fatty liver must be cleaned thoroughly. This includes removing residual fat, rinsing with water, and soaking in 1% salt water for 10 minutes. Once drained and weighed, the livers are roughly sorted based on size and quality.
For packaging, fresh fatty liver intended for export must be stored in a 0–5°C refrigerator and shipped directly within 7 days. For frozen storage, the liver is quickly frozen at -18 to -20°C. Before packing, any surface blood is removed, and the livers are graded and packed according to size. Small packages are wrapped in non-toxic plastic bags (2–3 per bag), then bundled and stored in cold storage. Each box typically weighs around 10 kg. Frozen livers can be stored for 2–3 months under proper conditions.
6. Grading Standards for Goose Fatty Liver
Fatty liver is graded based on weight, appearance, and chemical composition. In China, the current grading system is relatively simple, with two main categories: over 300 grams as first grade, and 200–300 grams as second grade.
With China's accession to the WTO and increased access to foreign breeds, along with years of cross-breeding and management experience, the goose fatty liver industry is gradually aligning with international standards. This progress aims to elevate production quality, enhance economic benefits, and ensure sustainable development in the sector.
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