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CHICKEN

Frozen chicken x-rayed for glass

Several types of x-ray machines are currently being tested at Kronfågel's chicken factory in Valla in eastern Sweden to ensure its frozen poultry is glass-free in the wake of a spate of recent glass finds.

Packages are x-rayed to detect any bits of glass in the frozen birds.

Previously, the factory has only had metal detectors, but x-ray is the best method to discover glass.

“We are concentrating our efforts on finding the best technology to detect foreign objects in our products,” factory manager Tom Hansen told Ny Teknik.

Four different x-ray machines have been hired and are being tested in the coming weeks. The factory hopes to have determined and implemented the optimal production equipment by the end of April.

Between five and ten million kronor have been invested in the x-ray machines, which is equivalent to the losses the company has experienced due to recalled poultry.

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CHICKEN

How to make a Swedish chicken and strawberry salad

Ate too much during Midsummer? This weekend is the perfect occasion to cook a light Swedish recipe. Food writer John Duxbury's recipe for chicken salad with strawberry is a surprising taste sensation.

How to make a Swedish chicken and strawberry salad
Chicken and strawberry: a better combination than it may seem. Photo: SwedishFood.com

Summary

Serves: 2 to 4

Level: very easy

Preparation: 15 minutes (including 10 minutes of cooking)

Tips

If you don't have any white balsamic vinegar you could use another vinegar such as ordinary balsamic, raspberry, cider or äppelvinäger med lingon (available from IKEA).

You can use any salad leaves. I like a mixture of rocket, spinach and watercress.

You can use hot chicken if you prefer.

You can make more salad dressing as it will keep it in a jar in the fridge for a week or two.

Ingredients

100g (4 oz) streaky bacon, cut into 1cm long pieces

100g (4 oz) salad leaves

1 tsp white balsamic vinegar

1 tbsp salad oil such as rapeseed oil or olive oil

1 tsp strawberry cordial (optional)

100g (4 oz) chicken breast, cooked roughly diced

100g (4 oz) strawberries, hulled and halved

Freshly ground black pepper

Method

1. Put a frying pan on a medium heat and when hot fry the bacon pieces for 4 or 5 minutes, stirring from time to time until evenly browned and crisp. Remove with a slotted spoon on to some kitchen paper and pat dry.

2. While the bacon is frying, whisk the vinegar, oil and strawberry cordial (syrup) together and then pour over the salad leaves. Toss the salad until the leaves are evenly coated.

3. Add two thirds of the chicken, bacon pieces and strawberries to the salad and toss thoroughly.

4. Garnish with the remaining chicken, bacon and strawberries.

5. Grind some black pepper over the salad and serve.

This recipe was originally published on food writer John Duxbury's Swedish Food website