Poultry International - August 2018 - 40

40 ❙ PoultryInternational

How to maximize manual
chicken cutup, deboning yields
Maximizing yield during poultry cut up and deboning requires a mix
of the correct working conditions and good worker skills.
EDUARDO CERVANTES LÓPEZ

To minimize weight loss, carcasses should
not be allowed to build up prior to further
processing. | Eduardo Cervantes Lopez
Further processing is increasing on an almost daily basis,
bringing greater profitability to
the processing plant given the
added value associated with cutup
and deboned and meat when compared to whole birds

Pre-further processing
Where cut and deboning are
conducted manually, it is important to ensure that correct conditions are in place to minimize
losses prior to deboning and cut
up taking place and during the
operations themselves.

Once birds have been eviscerated, they must be chilled using
either water or air chillers.
Irrespective of the chilling
method used, it is important not
to subject carcasses to sudden
changes in temperature, as this
can result in muscle fibers breaking and the protein denaturing,
which significantly affects ability
to hold water. For this reason, in
some plants the evisceration section is temperature controlled so
the reduction in carcass temperature occurs gradually.
It is worth remembering that,
while birds are still alive, their
body temperature is 40-42 C. On
leaving the bleed tunnel on route
to the scalder, this can drop to
38 C, and then rise again in the
scalder to have surface temperature of 42 C for efficient plucking. Washing prior to evisceration
also lowers the body temperature
as room-temperature water is
usually used.
To help minimize weight
losses during deboning and cut up,
water absorption during chilling
should be kept to a minimum.

A careful eye also needs to be
kept on the flow of birds being
placed on the cone transporter
or en route to stationary cones to
prevent bottlenecks occurring,
as carcasses can lose weight due
to delays. Trials have shown that
most losses - 1.02 percent - occur
during the first 30 minutes of further processing.

During cut and deboning
If the management of cutup
and deboned pieces is not fluid,
then there is further risk that
bottlenecks may occur, but there
are several other aspects that also
need to be closely monitored.
Carcass temperature needs
to be as low as possible, ideally
within a range of 0-2.5 C. To
ensure this, in many plants, as
circumstances dictate, carcasses
selected for cutup are stored in
cold rooms. When carcasses are
cut up, water loss or shrinkage is
minimized at 1.5-2.5 percent as
carcass moisture content is kept at
close to freezing point.
To help control carcass temperature, environmental temwww.WATTAgNet.com ❙ August 2018


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Table of Contents for the Digital Edition of Poultry International - August 2018

Poultry International - August 2018
Contents
Editor’s Comment
News
5 top trends affecting chicken, egg production
How Cargill is growing its global poultry business
How chicken can support Sub-Saharan Africa’s growth
SPACE 2018 to address changes in agriculture
Egg sexing recognized at Good Farm Animal Welfare Awards
VIV China offers more opportunities in new location
Tackling cage-free layer housing air quality challenges
How to maximize manual chicken cutup, deboning yields
Products
Marketplace
Poultry International - August 2018 - CT1
Poultry International - August 2018 - CT2
Poultry International - August 2018 - Poultry International - August 2018
Poultry International - August 2018 - Cover2
Poultry International - August 2018 - Contents
Poultry International - August 2018 - Editor’s Comment
Poultry International - August 2018 - 3
Poultry International - August 2018 - 4
Poultry International - August 2018 - News
Poultry International - August 2018 - 5 top trends affecting chicken, egg production
Poultry International - August 2018 - 7
Poultry International - August 2018 - 8
Poultry International - August 2018 - 9
Poultry International - August 2018 - 10
Poultry International - August 2018 - 11
Poultry International - August 2018 - How Cargill is growing its global poultry business
Poultry International - August 2018 - 13
Poultry International - August 2018 - 14
Poultry International - August 2018 - 15
Poultry International - August 2018 - 16
Poultry International - August 2018 - 17
Poultry International - August 2018 - How chicken can support Sub-Saharan Africa’s growth
Poultry International - August 2018 - 19
Poultry International - August 2018 - 20
Poultry International - August 2018 - 21
Poultry International - August 2018 - SPACE 2018 to address changes in agriculture
Poultry International - August 2018 - 23
Poultry International - August 2018 - Egg sexing recognized at Good Farm Animal Welfare Awards
Poultry International - August 2018 - 25
Poultry International - August 2018 - 26
Poultry International - August 2018 - 27
Poultry International - August 2018 - 28
Poultry International - August 2018 - 29
Poultry International - August 2018 - VIV China offers more opportunities in new location
Poultry International - August 2018 - 31
Poultry International - August 2018 - Tackling cage-free layer housing air quality challenges
Poultry International - August 2018 - 33
Poultry International - August 2018 - 34
Poultry International - August 2018 - 35
Poultry International - August 2018 - 36
Poultry International - August 2018 - 37
Poultry International - August 2018 - 38
Poultry International - August 2018 - 39
Poultry International - August 2018 - How to maximize manual chicken cutup, deboning yields
Poultry International - August 2018 - 41
Poultry International - August 2018 - 42
Poultry International - August 2018 - 43
Poultry International - August 2018 - 44
Poultry International - August 2018 - 45
Poultry International - August 2018 - Products
Poultry International - August 2018 - Marketplace
Poultry International - August 2018 - 48
Poultry International - August 2018 - Cover3
Poultry International - August 2018 - Cover4
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