Methods and Equipment for Eviscerating Chickens

Rex E. Childs and Roger E. Walters

No 312176, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpt from the report: This report on improved methods and equipment for processing chickens into ready-to-cook condition is based on one of several studies in this area of work. Field studies were conducted in more than 30 poultry processing plants in Georgia, Alabama, Maryland, Delaware, and Maine. In addition, several plants in Mississippi, Arkansas, and Texas were visited to verify eviscerating methodology studied in other parts of the United States. Poultry processors can reduce costs below the usual levels at practically every work station in the eviscerating area, by reducing labor requirements, decreasing the amount of edible product thrown away, or more effective maintenance of product quality.

Keywords: Labor and Human Capital; Livestock Production/Industries; Production Economics; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 64
Date: 1962-10
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:312176

DOI: 10.22004/ag.econ.312176

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