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America’s Favorite Meat Source

Chicken. America’s Favorite Meat Source. Appeal Of Chicken. In the year 2000, Chicken surpassed Beef as American’s most popular meat source. In 1975, the U.S. consumed an average of 35 lbs (~16kg) per person In 2000, the U.S. consumed an average of 80 lbs (~36kg) per person

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America’s Favorite Meat Source

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  1. Chicken America’s Favorite Meat Source

  2. Appeal Of Chicken • In the year 2000, Chicken surpassed Beef as American’s most popular meat source. • In 1975, the U.S. consumed an average of 35 lbs (~16kg) per person • In 2000, the U.S. consumed an average of 80 lbs (~36kg) per person • Chicken consumption has grown at an average rate of 5% per year since 1975

  3. Reasons For Growth In Consumption Rate • Chicken is a relatively cheap food source; the average cost to produce is ~ $1/kg • Easy Meal Solutions • Positive Health Messages • Well known chicken fast food chains - KFC - McDonalds’ Chicken McNuggets

  4. Stunning and Bleeding • Birds are removed carefully from their crates by holding both legs and placing carefully on the overhead rail in shackles • Brine bath stunning • Brine and the metal in shackles act as two electrodes • Once birds head contacts bath, it is stunned • Uniformity of size is important • After cutting, allow bird to bleed for 1.5 - 2 min

  5. Scalding and Defeathering • Overhead rail transports birds to scalding bath (52°C ) • Taken off rail and remove tail and flight feathers • Soft Feather removal: • Drum Plucker • Bowl Plucker

  6. Scald Tank

  7. Drum Plucker

  8. Evisceration • The head is removed; neck is cut away • Giblets (liver, heart and gizzard) are separated • Inedible parts are placed in bin • Inspection of bird and giblets • Birds are then washed in cold chlorinated water and chilled in cooled water • Chicken is taken off overhead conveyor; feet are chopped off

  9. Cooling and Cutting • Birds are cooled in a Chill Store • Lower temp. from 35°C to 5°C in two hours • Must be cut quickly before temperature rises • Carcasses may be prepared as whole birds or by cutting into halves, quarters, legs, thighs, wings, breasts, drumsticks or complete deboning

  10. Packing and Refrigeration • Chicken is packaged in plastic bags or on trays • Giblets are reunited with whole chickens • If operating at a high capacity, most of the chickens will be frozen before dispatching • Blast freezing requires precision timing

  11. Further Processing Specialized operations or plants that receive whole chicken or cut-up parts and perform a variety of further processing steps, such as cooking, breading, or marinating.

  12. Any Questions?

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