Guidelines for Turkey Processing Plant Layout

W. L. Shupe, E. W. Spangler, John A. Hamann and A. Wade Brant

No 312200, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpt from the report Summary: An efficient layout of a basic plant for processing whole, ready-to-cook turkeys and provision for further processing is developed and described in this report. The intent is to assist plant operators with layout and design features for completely new plants as well as additions to, and renovation of, existing facilities when production rates are increased and new products are processed. Step-by-step additions to the basic plant (slaughter and evisceration operations) include fast freezing, frozen storage, and further processing of the whole carcass into convenience items. This layout provides for efficient product flow throughout the entire operation without interfering with production or necessitating major changes in any completed section of the plant if and when the additions are made.

Keywords: Livestock Production/Industries; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 30
Date: 1975-05
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:312200

DOI: 10.22004/ag.econ.312200

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