After the birds' heads and feet are removed, the bodies move onto eviscerating lines. Much of the evisceration process has been automated, but as little as 20 years ago, these jobs were performed by hand. The chickens move along the line at a rate of 91 birds a minute. The oil gland is extracted from each bird's tail before the entire viscera package is removed by an automated spoon. USDA inspectors examine the birds to make certain the birds meet USDA requirements. On a separate line, the viscera package is separated so that organs such as hearts and livers can be harvested. A screwlike machine is used to clear out the crop and windpipe of each bird before its neck is removed. (7 of 14)

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