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.
All the carcasses 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.