Mr. T
Senior Member
Posts: 1270
Registered: 12-03 |
I used to work at a chicken processing plant, and actually operated the machine and line used to make chicken nuggets sold to McDonald's and various supermarkets.
• We would load ~300kg (the exact weight escapes me, but they were made to a uniform size.) cubes of frozen MSM and other meat that was still edible but not couldn't be sold in another form (eg, fatty or cartilage parts.) into a grinder using a loader.
• The paste that emerged was, using templates, cut into the desired not-really-shaped-like-anything chicken nugget shapes. The templates were interesting; there were some shaped like rocket ships and stars for store-brand kids nuggets.
• They would then move along a line where they would be sanity checked, to a large cooker and another section of the factory, which had stricter hygiene regulations compared to the raw areas. After which they would be frozen, bagged and boxed in another part of the factory, ready for shipping to McDonald's.
The meat wasn't exactly mouth-watering stuff but definitely edible, although I would advise against eating them more than once every few weeks (they are full of sodium and non-nutrition empty calorie non-meat blah.)
On the other hand, I really can't stand American chicken. It is easy to spot because:
A) breasts, etc. are HUGE due to the amount of hormones and other funky chemicals they feed their animals in the US.
B) cheap
C) has this horrible taste of ammonia, because it's obviously saves some corporate 10 cents per hour to inject their meat with disinfectant than shut down their lines to clean up once a shift. Thanks 1%
I would suspect that drug-resistant e.coli and salmonella are also a factor. Again due to unhygienic conditions in primary suppliers (IE where the chickens are born and raised.) - birds are too close together and literally live in their own shit; OFC the solution is to put antibiotics in their feed and create the perfect breeding ground for super bugs. facepalm.jpg
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02-03-12 17:05 
