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Eviscerating and trimming raw chicken carcasses on an automated production line.
A poultry processing plant featuring a stainless steel circular conveyor table. The workspace is surrounded by numerous stacks of red and yellow plastic crates. Multiple workers are visible, all wearing green uniforms, hairnets, and purple latex gloves. The lighting is bright and industrial, and the floor appears wet.
Continuous and repetitive bilateral hand motions. The left hand is used to grip, stabilize, and rotate the chicken carcass which is mounted on a yellow plastic cone. The right hand performs precise slicing, cutting, and pulling motions using a small knife. The worker occasionally reaches out to reposition carcasses on the moving line.
Raw, plucked whole chicken carcasses. These are pale pink, moist, and flexible, each weighing approximately 1-2 kilograms. They are mounted on yellow plastic cones that move along a track.
A handheld trimming knife with a yellow plastic handle and a short, sharp stainless steel blade. A cylindrical metal sharpening steel is also used periodically to hone the knife's edge.
High precision is observed as the worker must make exact anatomical cuts into the chicken's cavity and around the tail area to remove internal parts without damaging the surrounding meat or puncturing organs.
Station-based parallel flow. Workers are positioned around a circular conveyor system, each performing identical processing tasks on individual chickens as they pass their station in a continuous sequence.