Modern Chicken Meat Processing Factory | Chicken Factory

Summary

This video takes viewers through the step-by-step process of how chicken meat is produced in a factory. It begins with the hatching of chicks, followed by their growth on farms and transport to processing facilities. At the factory, chickens are slaughtered, plucked, cleaned, and processed using advanced machinery and robotic systems. Various chicken parts, including wings, breasts, and thighs, are separated and packaged for sale. The video highlights the automation and cleanliness of the entire process, ensuring high-quality, safe meat for consumers.

Takeaways

• 😀 It takes 21 days for an egg to hatch into a chick, and they grow into full-fledged chickens in 16 to 24 weeks.
• 😀 Chicks are transported to farms in special vehicles with wood chips to keep them comfortable and warm.
• 😀 The farm chambers have powerful lights and wood powder to keep the chicks warm, and water nozzles feed them drop by drop.
• 😀 Chicken feed primarily consists of grains, protein-producing seeds, and meals from canola or soybean meal.
• 😀 Once the chickens are ready, they are transported to the factory in plastic containers by trucks.
• 😀 In the factory, chickens are hung by their legs, slaughtered, and dipped in hot water to loosen feathers.
• 😀 Feathers are removed using a poultry plucking machine, and any remaining feathers are gathered and discarded.
• 😀 After cleaning, chickens undergo evisceration where internal organs are removed by a robotic arm.
• 😀 Chicken parts like wings, thighs, and breasts are separated and processed using specialized machines and automatic tools.
• 😀 Final quality checks are performed in the lab to ensure there are no microorganisms and that protein levels are sufficient.
• 😀 The processed chicken is packed either as whole chickens or minced meat in plastic trays and containers, ready for sale.

Q & A

How long does it take for an egg to hatch into a full-grown chick?

It takes 21 days for an egg to hatch into a chick.

What is the primary function of the wood chips in the transport vehicle?

The wood chips are spread on the floor of the transport vehicle to keep the chicks comfortable during transport.

Why are powerful lights installed in the chambers where the chicks are kept?

The lights help to keep the chicks warm, as warmth is essential for their growth and development.

What are the main ingredients in the chicken feed?

The main ingredients in chicken feed are grains and grain byproducts, along with protein-producing seeds like canola and soybean meal.

How long does it take for chicks to mature into full-grown broiler chickens?

Chicks take between 16 to 24 weeks to mature into full-grown broiler chickens.

How are the chickens transported to the factory after being processed on the farm?

The chickens are placed in plastic containers by automated machines and then shipped to the factory by truck.

What is the first step in the factory when chickens arrive from the transport containers?

The chickens are removed from the containers and hung by their legs on hooks, preparing them for slaughter.

Why are chickens dipped in hot water during processing?

The chickens are dipped in hot water to help remove feathers and kill microorganisms, ensuring the meat is safe for consumption.

What role does the robotic eviscerator play in the processing line?

The robotic eviscerator pulls out the internal organs of the chicken, ensuring a quick and efficient process.

How are the different parts of the chicken sorted and packaged?

The chicken parts are sorted using automated machines, where they are cut into specific sections like wings, thighs, and breasts, then packed into containers for sale.

What is done with the chicken organs after they are removed during processing?

The organs, like the liver, heart, and lungs, are cleaned, processed separately, and the liver is prepared for sale after being separated from the fat.

How is the safety and quality of the chicken meat ensured before packaging?

The chicken meat undergoes lab testing to check for microorganisms and to ensure the protein quality is sufficient before it is packaged for sale.