AIR-CHILLED TECHNOLOGY USED BY MBA POULTRY

PROCESS

 

RESULT

Smart Chicken® is chilled individually with purified cold air in two separate chambers

No added water - Integrity of meat is not challenged and remains as nature intended

Birds cycle for for 2.25 hours individually in state-of-the-art conveyor system

 

No cross contamination - Also a significant reduction of harmful bacteria like Salmonella and Campylobacter (refer to USDA studies)

Birds exit chiller with 0% gain in water and 100% pure chicken kept fresh at all times

 

Natural flavors and juices remain locked in the meat - This makes everyday recipes taste better, providing greater value to the consumer

Meat never goes below freezing - this means that Smart Chicken® is always fresh and never frozen - Fresh From Farm To Store!

 

Composition of meat remains intact - No bloody bones. Tenderness is maximized

Smart Chicken® is packaged clean with clear film to show off our pure chicken that has a natural, yellow hue from quality feed

 

Smart Chicken® presents clean in case with no purge to clean up after or smell - Reduce labor AND shrink!

 

 

WATER-IMMERSION CHILLING PROCESS USED FOR ALL OTHER CHICKENS

 
PROCESS

 
RESULT
Birds are first dipped into a communal pre-chill bath of cold water that is 40-50° F

 

Feathers have just been pulled off of the bird and it is at 90+° F, so it acts like a sponge that soaks the water inside of the meat and skin

Birds are agitated and moved through the colder water for just over an hour. Thousands of birds co-mingle in the chiller tanks during the day

 

Water bath becomes contaminated throughout the process day as it shares blood, parts and bacteria with the birds. The birds are exposed to cross-contamination (refer to USDA studies.)
Birds exit water chiller with up to 12% water gain as allowed by USDA

 

Integrity and composition of the meat is challenged with the added water in the muscle and cavities

Post processing, meat is hard-chilled to 24-26° F so product can hold in added water bath

 

Challenges the optimal tenderness and also causes bloody bones
Meat is packaged with pre-printed wrap to cover the blood lines and the purge

 

Water and blood purge out into tray and meat case. This causes unsightly packaging and presentation, as well as odor in the case