Exam 3 - Guest Lecture Flashcards
when unloading birds from the truck, how many birds can someone hold in each hand if they are really good? how many if they are average?
4; 3
what occurs in the kill tunnel?
the birds move into a dark tunnel, go through a stunner and then have a table saw that slits their throat
what happens if a bird move through the kill tunnel and the saw missed its throat?
there is a person there to ensure that all birds are euthanized and will kill the ones that were missed
what is the purpose of the scalder?
to loosen the feathers
how long are birds in the scalder? why?
for about a minute, we do not want it to be much longer because it could cook to meat
how could you tell a bird was missed after the scalder and plucker?
the bird will be bright red
what occurs in the picking room?
scalders and pluckers
what is eviseration?
the removal of organs
what machine is used to eviserate birds?
DJI machine
what does DJI mean?
duodenum, jejunum, ileum
how cold do the birds get in the cooler within an hour of entering?
40 degrees
what is the job of the person in re-hang?
they hang birds that have just come from the chiller (so they are about 35 degrees) and hang them back on the line
how many birds does the rehanger have to hang in one minute to be good at their job?
28
what are the best paid positions in the plant? why?
- rehang and live hang
- they are the more grueling parts of the plant
how is it decided how the birds are cut up in deboning?
it depends on what orders the plant has to fill that day
how many pounds of meat can go into one tote?
2000 pounds
the cooler can hold ___ million pounds of meat
10
per USDA standard you can store meat in the cooler for up to _____ days
10
if the meat is in the cooler for longer than 10 days what is the protocol for the meat?
the UDSA must inspect the meat and can approve it for use
the fully cooked line at Tyson plant has ___ lines that make different products
7
what are some examples of the fully cooked lines at Tyson?
wings, breaded tenders, marinated meat, diced, chicken nuggets
T/F: in the plant people can move back and forth between the cooked and raw products
FALSE, for biosecurity reasons the cooked and raw should be kept separate
during pack out what should the meat be cooled down to?
about -10 degrees
what is an extremely important part of the line that checks for metal in the meat?
X-ray machines
