Broilers: The Dominant Processed Chicken
The Cornish Cross Hybrid
The most common type of chicken raised for commercial processing is the broiler, a term for any chicken bred specifically for meat production. Within this category, the Cornish Cross is the dominant hybrid in industrial farming. This bird is the result of crossing a Cornish chicken with a White Plymouth Rock chicken and is engineered for maximum efficiency.
The key characteristics that make the Cornish Cross ideal for processing include:
- Rapid Growth: Reaching market weight (around 5–6 pounds) in just 6 to 8 weeks, significantly faster than heritage breeds.
- High Feed Conversion Ratio: Efficiently converting feed into body mass, making them an economical choice for producers.
- Large Breast and Thighs: Bred to produce a high yield of white breast meat, which is in high consumer demand.
- Docile Temperament: Their sedentary nature conserves energy for growth, but also makes them susceptible to health issues related to rapid weight gain.
Slow-Growing Broiler Alternatives
While the Cornish Cross dominates the commercial market, alternative broiler types are gaining popularity, particularly among homesteaders and in specialty markets. These include:
- Freedom Rangers: A more active, slower-growing breed that reaches processing weight in 9–14 weeks.
- Dual-Purpose Breeds: Older, heritage-type chickens that are raised for both eggs and meat. Their meat is often described as having a richer flavor but can be tougher if the bird is older.
Spent Laying Hens and Roasters
Not all processed chicken comes from specialized broiler breeds. Older chickens that have finished their productive life as egg-layers are also processed for meat. The meat from these older birds, often referred to as spent hens, is much tougher than broiler meat due to the heat-resistant connective tissues that develop with age. As a result, it is typically used in products that undergo extensive cooking and processing, such as:
- Canned soups and stews
- Pre-cooked chicken sausages
- Formed chicken products that are cooked at high temperatures
Larger, more mature chickens called roasters are also processed, primarily to be sold as whole birds for roasting. These are older than broilers, typically reaching market weight at a slightly later age to develop more flavor.
The Spectrum of Processed Chicken Products
Processed chicken refers to any poultry meat that has been altered from its raw state through methods like smoking, curing, salting, or the addition of chemical preservatives. The level of processing can vary widely, from minimally altered to highly manufactured. Here is a breakdown of common products:
- Minimally Processed (Ready-to-Cook): These include basic cuts like boneless, skinless breasts, drumsticks, and thighs that have been portioned and packaged. Some may be marinated or have flavorings added before packaging.
- Cooked/Precooked Products: This category includes ready-to-eat items like rotisserie chicken, pre-cooked sausage patties, and sliced deli chicken.
- Formed and Coated Products: Items like chicken nuggets, tenders, and patties are made from mechanically deboned meat or ground meat mixed with fillers and binders, then coated in batter and breading before being cooked and frozen.
- Cured and Salted Products: Some processed chicken products are cured, such as chicken ham, turkey franks, and certain sausages. These use curing salts like nitrites to preserve the meat and develop flavor.
- Mechanically Separated Poultry (MSP): This is a paste-like meat product created by forcing bones with residual meat through a sieve. MSP is used as a low-cost ingredient in some processed chicken items, such as hot dogs and bologna.
Comparison of Different Chickens for Processing
| Feature | Cornish Cross (Broiler) | Spent Laying Hen | Dual-Purpose Breed (Roaster) |
|---|---|---|---|
| Age at Processing | 6–8 weeks | >1 year | 12–16 weeks |
| Primary Purpose | Meat production | Egg production (repurposed for meat) | Dual: eggs and meat |
| Meat Texture | Very tender, high breast meat yield | Tougher, requires extensive cooking | Denser, richer flavor |
| Best Used For | Fresh cuts, chicken breasts, nuggets, tenders | Canned soups, stews, ground products | Whole roasted birds, slow-cooked dishes |
| Growth Rate | Extremely rapid | Slow/Mature | Moderate to slow |
| Activity Level | Sedentary | Active | Active, good foragers |
How Processing Practices Affect the Final Product
Modern processing plants are highly automated and efficient, with strict regulations for food safety. The journey from farm to package involves several key steps:
- Harvesting: Chickens are caught by hand or machine at the farm, often at night to keep them calm, and transported to the processing plant.
- Stunning and Slaughter: Chickens are humanely rendered unconscious, typically via an electric water bath or controlled gas systems, before slaughter to minimize discomfort.
- Feather Removal: After bleeding, carcasses are scalded in hot water to loosen feathers, which are then removed by mechanical pluckers.
- Evisceration: Internal organs are removed and inspected. Some organs, like gizzards and livers, are saved for other food products.
- Cleaning and Chilling: Carcasses are thoroughly washed and chilled in water tanks or air systems to inhibit bacterial growth and preserve freshness.
- Second and Third Processing: This is where the product takes its final form, including cutting into parts, deboning, and further preparation into products like nuggets or deli meat.
Conclusion
Understanding what kind of chicken is processed provides clarity on modern food production. The industry relies predominantly on specially bred broiler chickens, like the Cornish Cross, for their rapid growth and high meat yield to produce most fresh cuts and convenience products. Meanwhile, older spent laying hens are utilized for ground and canned goods due to their tougher meat. The processing methods transform these raw materials into the wide variety of chicken products found in grocery stores, adhering to stringent safety and quality control measures throughout the process. The development of different chicken strains and specialized processing techniques ensures that various types of chicken are used efficiently to meet diverse consumer demands for convenience, taste, and cost.
For more in-depth information on the characteristics and welfare considerations of modern broiler chickens, see this comprehensive overview on ScienceDirect.
