Healthy Frozen Chicken how is prepared
Taiba frozen chicken! how did we prepare?
The technology makes slaughter extremely quick. trained workers stand by to a fast and humane slaughter process. After feathers are removed, the chickens are sent to an “eviscerating” line which removes internal organs and feet, also known as “paws.”
Every single part of the bird is used —for example, chicken feet are considered a delicacy in Asian countries like China, Malaysia, Singapore.
Cleaning and chilling
After the organs are removed, the chickens are then cleaned before being inspected. As an added measure to further reduce bacteria, water, and an organic rinse are applied to each bird.
taiba chicken quality assurance and food safety personnel inspect them once again for quality, food safety, and wholesomeness. They follow strict regulatory and company standards for each bird entering the chicken chilling process.
It’s important to remember that chickens today are the healthiest they’ve ever been.
After chickens are chilled, microbiological tests to further ensure food safety are conducted on equipment and products This includes tests for microorganisms such as Salmonella.
As a reminder, all chicken is safe to eat when it is properly handled and cooked to an internal temperature of 165 degrees Fahrenheit. While the industry goes to great lengths to control microorganisms responsible for foodborne illness before chicken products leave the plant, it’s equally important for consumers to adhere to these very simple cooking instructions to ensure overall food safety.
After properly tested and chilled, the carcass is typically cut and deboned to accommodate a variety of different products. Depending on the taiba chicken market demand, these products may include the fresh or frozen chicken sold in stores, chicken used in restaurants or exported. This includes convenience products sold in “tray-packs” most commonly seen at your local grocery stores, such as- frozen chicken 8 cuts, Chicken breast shawarma, frozen chicken breast halves boneless skinless, whole frozen chicken breast boneless skinless, frozen chicken liver, frozen chicken gizzard, frozen chicken heart.
frozen chicken leg quarters, frozen chicken drumsticks, chicken whole leg frozen chicken thighs bone-in skin on, frozen chicken leg boneless skin-on frozen chicken thigh boneless skinless, frozen chicken leg boneless skinless frozen chicken 3-joint wings, frozen chicken 2-joint wings frozen chicken mid-joint wings, chicken wing tips, chicken wing stick frozen chicken feet, frozen chicken paws.
taiba frozen chicken packing
The wrapped product is placed into baskets and sent through a “blast tunnel” to receive a chill. This is done so that the product can have an extended shelf life by keeping it fresh longer. Though the product is significantly cooled during this process, it does not freeze.
After the product is properly chilled, it is weighed and price and safe handling instructions are affixed to the package.
The product then passes through a metal detector for one final check to ensure that there is nothing present in the package that doesn’t belong there.
Finally, the product is packaged into boxes where a label is placed on the exterior of the box. This label displays the date packaged, the number of the plant so that the product can be traced to the establishment where it was produced.
Finally, the chicken is on its way to your local market. Prior to loading the finished product on trucks, trailers are inspected to ensure they are functioning correctly, and are properly cooled and cleaned.
Once a shipment load is completed, the trailer is sealed with a tamper-evident seal. The seal is not broken until the product arrives at the customer, in order to ensure product safety and wholesomeness.
Retail products are usually delivered to a retailer’s warehouse the day after leaving the production plant. Most often, chicken products get placed into company grocery stores the same day of delivery.