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Show d;? almas Turkey Growers Inc. :xpand And Modernize IPlanf The Safina Sun, August IS, 1974, Page 7 r I r- -n r , f a SM ?f TSi I 1$ r0 , t -S . .v iS. - , I - Vfc- 0 0 f x : It 1 pu f - pv line. The plant is very modern, with machines doing the job wherever possible. t m t fV , Birds are processed on the line, with many workers doing a smail job as they move along the Vk w 1 i i u xj) -ir- $MwUsl4 -W 5i 55 53? , 0? ' -- A" aW' Jfe- w, s where This is the front of the new building, for the room lunch new and offices new nmnlnlDOC OfP loPfliffl. me The last of the cleaning is being done here as workers remove the lungs with suction hoses. Modern cafeteria is Provided for convenience. employees This is where the entrails and other materials even turkey feed. The plant even uses go, after which they are loaded into a truck and the feathers to grind up and make into animal hauled to the new plant about two food, miles west of Salina and made into mink food and Turkeys' Turkeys' Everywhere' is the reaction you come up with when you visit Salma's Turkey Growers lne.v The Company has almost completed an extensive expansion project, with a cost tunning into hundreds of thousands of dollars. The plant has added offices, employee facilities, complete with snack bar or kitchen facility, along with a huge new lunch room, rest rooms, a special lounge for the ladies, and more storage buildings The Company employees 165 people with full time work for about six months out of the year. Production begins around June 1st The Company has a payroll of about $30,000 every two weeks Workers labor five days per week and process five to seven thousand birds daily, which is 85 to 140 thousand pounds per day Plant Manager, Kendrick Harward, said about one half the people employed live in Salina, and the other half lives m Sanpete and Sevier County areas A tour of the plant to see what to a bird during happens processing is very interesting and taken about one and a half hours to view the complete process. Follow the pictures for a brief description of the turkey processing The bird is taken from the truck and hung on some hooks. It remains on the hook during the entire process, from start until it is put m a plastic bag. After a short ride, the bird is shocked with electricity, which leaves it senseless After this. Us jugular vein is cut, which causes it to bleed to death very quickly and painlessly. Continuing along the line, it enters a feather removing machine, which uses water and rotating brushes. This method removes 90 percent of the feathers. The bird is then dipped in hot water and run through another feather removing machine, which leaves it very clean of dirt and feathers Workers on the lines pull out anything that remains after that. Employees then start the inner cleaning process, with each worker doing a small part as the bird continually moves along the line until it is completely cleaned out. The parts that are saved, such as neck and gizzard, are cleaned and processed The gizzard is cut open and cleaned by a machine. Finally, the bird is basted with a special basting mixture and put in a plastic bag. All the air is removed from inside the bag and then quickly taken to the freezer room 4 The trucks are raised and lowered by machine are put on the for easy handling of birds, which line prior to killing, - ct tX sS m Here the birds are packaged and ready for the freezer. This houses huge new storage facility thousands of boxes for the plant, which uses The facility is very clean and carloads of boxes weekly, and provides modern efficient processing. i ? I |