Poultry International - August 2018 - 42
42 ❙ PoultryInternational
HOW TO MAXIMIZE MANUAL CHICKEN CUT-UP, DEBONING YIELDS
perature needs to also be controlled.
The cutup section is usually kept at
8-12 C, and studies have shown that
carcasses start to lose some of their
water content when the environmental temperature rises above 3 C.
Additionally, by keeping the environmental temperature low, bacterial
growth is slowed.
Achieving good anatomical cuts
is important to ensure that parts of
individual pieces are not lost and
attached to others. The industry in
Brazil, for example, has developed a
series of knives especially developed
for each one of operations workers
carry out. Alongside this, a technique has been developed that ensures that cuts to the joints are made
with a high level of precision.
The quality of blade edges is also
highly important. To ensure that
they are of a high enough quality,
similar to surgical scalpels, they
must pass the paper cut test without
exception. A failure to do so may
result in cuts having to be made
twice and this can result in damage
to skin and meat. Additionally, each
operation takes longer, resulting in
buildup of bottlenecks, which can
result in weight loss. While each of
these individual issues may seem
small, given the high volumes of
birds processed, cumulatively, their
impact is high.
The same care and attention
needs to be paid at this stage as
the preceding stages. However, in
removing meat from the carcass,
workers need to combine two
skills: cutting the meat, and removing it in such a way that any residual
meat on the carcass is kept to a
minimum. The achieve this, workers
must keep knives flush to the bone.
A good example of the advantages of
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