The Moscow meat packing plant “Cherkozovsky” formed in the 1970s is one of the Russian leaders producing meat and sausage products today. Today we are going to visit the plant and see how they work.
This is a refrigeratory.
From the refrigeratory the carcasses go to the sorting hall. Here they are cut into pieces.
casses are cut into three parts. Then they go further along the conveyor.
There are five conveyors in one shop, about ten people work at each.
There is no much meat here, but a lot of other ingredients which are added into sausage.
Here the ingredients are mixed up. In several seconds they will also be mixed with starch, colouring agents and other additives. The author tried to know the secret ingredients of cheap sausage but was persistently asked to proceed to another shop. They say they use colouring agents because nobody buys grey sausage. So the redder sausage is the more colouring agents are in it.
The mixer turns the mass into paste.
The future sausages are shaped in the next shop.
We usually see them like this. Smoked sausage which is ready for packing which is done in an old-fashioned way.
They attach labels and put the products into thermal packaging manually.
In the next shop the situation is a bit better. They have some machines and four workers. So the packaging goes faster. The first worker puts the sausages on the conveyor, the second and the third put them into packages, the fourth place them into boxes.
The cut pieces of meat are put manually too. At that, there can be different number of pieces in one package: nine or five, for example.
It’s much easier with the cut pieces of sausage: everything is automated here.
Before being cut, the sausage undergoes laser control to detect metal and other objects.
The machine suddenly breaks and the women cannot fix it.
These ones are ready for sale.