In actual fact, the operation of a chicken slaughter house is not
as morbid as what you have described.
It does not make any sense for the chicken to "explode under
pressure and causing chicken parts to be missing"; what is the
purpose for such a method used.
The chickens are weight, feet tied, and slung feet up with the
string placed into a hook.
The chicken being suspended by its legs onto a hook, is transported
by an overhead conveyor that brings the chicken to a light guide
rail opening.
The guide rail will ensure the neck of the chicken is extended
straight down, while its feet is suspended above, and the chicken
is stretched in preparation for the next process stage.
The overhead conveyor hook transport and the guide rail extending
the neck of the chicken in a fixed position, will allow the neck to
be exposed to a circular knife that slice the throat of the
chicken, as it passes across the circular blade.
The blade is adjusted to slice the throat at a specific depth, that
is similar to a manually slaughtered chicken using a knife - as in
a traditional wet market.
The chicken blood will be drained over a specific conveyor run
time, with the blood collected in a drain pan below the
conveyor.
The next step, will be boiling the chicken to allow the feathers to
be softened and removed easily be mechanical means.
That is the modern mechanized version of a large scale chicken
slaughtering process.
