Physical Parameters for Further Automation in Poultry Processing ,
1967; Elsevier BV; Volume: 46; Issue: 3 Linguagem: Inglês
10.3382/ps.0460651
ISSN1525-3171
Autores Tópico(s)Animal Nutrition and Physiology
ResumoPOULTRY processing efficiency improvement is restrained by hand evisceration methods, interdependent conveyor line speeds, and the nonuniformity of the product. The automation of single unit operations is slowly taking place mainly through modifications of existing methods and generally conforms to existing line speeds and overhead conveyor tracks. Challenges to this traditional procedure are at hand if fundamental techniques frequently used by other food processing industries are applied to poultry products. Walters et al. (1964) described a power-free conveyor track for poultry which allowed on-line holding action and automated line transfer. This study indicated improved flexibility through every processing station by using independent bird carriers. Walters et al. (1963) investigated the relationships of broiler dimensions to weight and volume. Their data provided physical measurement ranges with regard to uniform weight portion control consumer packages. Physical measurements of domestic fowl and their relationship to the edible product are reported in numerous texts …
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