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I was employed as a slaughter-man in the UK for two years before going to university.

Chickens arrive at the "processing plant" in crates about 1 metre square, typically containing twelve to fifteen chickens. The crates are opened and the chickens are hung upside down by their ankles on a chain line which will carry them through the meat processing process. An electrical charge will render them unconscious within ten seconds of their being placed on this line.

At this stage, the chickens should be unconscious but not dead. They will then have their throats and major arteries cut by a worker with a knife. If their heart is still beating they will bleed out and produce the clean white meat we recognise as chicken. If the electric shock killed them, they won't bleed. The resultant meat from these birds is brown and will be rejected (I've no idea whether this affects the taste).

Now dead, the chickens are dipped into hot water as a preliminary to passing through a machine which tears off their feathers. A sequence of machines then systematically guts them. Those organs which are useful (the liver and heart) are separated for further processing and everything else is discarded.

The chicken is then preserved by passing it through a "cold room" (a section where the chain line passes through a refrigerator) for around fifteen to twenty minutes. After this the internal temperature of the chicken is considered to be too low to support disease carrying bacteria and the chicken is transported to a secondary processing plant which re-packs them and sends them to the supermarkets.

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14y ago

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