INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE

The processing steps as scalding and de-feathering in the poultry industry have a great impact in meat quality. In this sense, the aim of this work is to evaluate the temperature effect (52, 57 and 62ºC), broiler weight (2.4-2.6, 2.8-3.0 and 3.2- 3.4 kg) and broiler processing line speed (4.000, 6.5...

Full description

Saved in:
Bibliographic Details
Published in:Emirates journal of food and agriculture 2019-11, Vol.31 (11), p.847-856
Main Authors: Anghinoni, Edson, Hamann, Daniele, Cansian, Rogério Luis, Junges, Alexander, Valduga, Eunice, Steffens, Clarice
Format: Article
Language:English
Subjects:
Automation
Carcasses
Conveyor lines
Design of experiments
Epidermis
Experimental design
Feathers
Food
Industrial equipment
Meat
Meat processing
Meat quality
pH effects
Physical characteristics
Physical properties
Poultry
Product quality
Temperature effects
Weight
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites
container_end_page 856
container_issue 11
container_start_page 847
container_title Emirates journal of food and agriculture
container_volume 31
creator Anghinoni, Edson
Hamann, Daniele
Cansian, Rogério Luis
Junges, Alexander
Valduga, Eunice
Steffens, Clarice
description The processing steps as scalding and de-feathering in the poultry industry have a great impact in meat quality. In this sense, the aim of this work is to evaluate the temperature effect (52, 57 and 62ºC), broiler weight (2.4-2.6, 2.8-3.0 and 3.2- 3.4 kg) and broiler processing line speed (4.000, 6.500 and 9000 broilers/h) of the scalding and de-feathering in the meat quality. An experimental design 23 was employed to evaluate the physical characteristics (absence of torn breast skin, epidermis, feather on wing and uropygium), color (L*, a*, b*), texture profile (hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness, and resilience), and pH of broiler breast fillets. The pH did not suffer significant effect (p>0.05) of the variables between the ranges studied. In general, the better meat quality was obtained at 57°C scalding temperature, 3.0-3.2 kg weight and 6500 broilers/h processing line speed. In addition, these conditions are applicable to removal the epidermis, feather on wing and uropygium.
doi_str_mv 10.9755/ejfa.2019.v31.i11.2026
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2363844633</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2363844633</sourcerecordid><originalsourceid>FETCH-LOGICAL-c331t-4e5af387494e9d60b4a013daa5b188aa9518d11ca26ae2ce75d065724d8e61d83</originalsourceid><addsrcrecordid>eNo9kN1LwzAUxYMoOHT_ghR8bs1308faZVugtNoP0KeQtalsqJvtJvjfmzDx6Z7LOfdc-AFwh2CUxIw92N1gIgxREn0TFG0RcgvmF2CGYZyEkBFx-a_xyzWYT9N2AymNCYsZmoE3VSzzVhaZDMplUD7JKm1UWaR5kJXFQnlde6fO0nyhilWgiqBZy-C5TXPVvHrrsSpVLqsgS6ssrWtZ-4wqFm3dVMoV-VN5C64G8z7Z-d-8Ae1SNtk6zMuVcoGwIwQdQ2qZGYiIaUJt0nO4oQYi0hvDNkgIYxKGRI9QZzA3Fnc2Zj3kLMa0F5ajXpAbcH_uPYz7r5Odjnq3P42f7qXGhBNBKSfEpfg51Y37aRrtoA_j9sOMPxpB7blqz1V7rtpx1Y6r9lzJL9S1Y8s</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2363844633</pqid></control><display><type>article</type><title>INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE</title><source>Publicly Available Content (ProQuest)</source><creator>Anghinoni, Edson ; Hamann, Daniele ; Cansian, Rogério Luis ; Junges, Alexander ; Valduga, Eunice ; Steffens, Clarice</creator><creatorcontrib>Anghinoni, Edson ; Hamann, Daniele ; Cansian, Rogério Luis ; Junges, Alexander ; Valduga, Eunice ; Steffens, Clarice</creatorcontrib><description>The processing steps as scalding and de-feathering in the poultry industry have a great impact in meat quality. In this sense, the aim of this work is to evaluate the temperature effect (52, 57 and 62ºC), broiler weight (2.4-2.6, 2.8-3.0 and 3.2- 3.4 kg) and broiler processing line speed (4.000, 6.500 and 9000 broilers/h) of the scalding and de-feathering in the meat quality. An experimental design 23 was employed to evaluate the physical characteristics (absence of torn breast skin, epidermis, feather on wing and uropygium), color (L*, a*, b*), texture profile (hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness, and resilience), and pH of broiler breast fillets. The pH did not suffer significant effect (p&gt;0.05) of the variables between the ranges studied. In general, the better meat quality was obtained at 57°C scalding temperature, 3.0-3.2 kg weight and 6500 broilers/h processing line speed. In addition, these conditions are applicable to removal the epidermis, feather on wing and uropygium.</description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2019.v31.i11.2026</identifier><language>eng</language><publisher>Sofia: Pensoft Publishers</publisher><subject>Automation ; Carcasses ; Conveyor lines ; Design of experiments ; Epidermis ; Experimental design ; Feathers ; Food ; Industrial equipment ; Meat ; Meat processing ; Meat quality ; pH effects ; Physical characteristics ; Physical properties ; Poultry ; Product quality ; Temperature effects ; Weight</subject><ispartof>Emirates journal of food and agriculture, 2019-11, Vol.31 (11), p.847-856</ispartof><rights>2019. This work is published under https://creativecommons.org/licenses/by/4.0 (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2363844633/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2363844633?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,25753,27924,27925,37012,44590,75126</link.rule.ids></links><search><creatorcontrib>Anghinoni, Edson</creatorcontrib><creatorcontrib>Hamann, Daniele</creatorcontrib><creatorcontrib>Cansian, Rogério Luis</creatorcontrib><creatorcontrib>Junges, Alexander</creatorcontrib><creatorcontrib>Valduga, Eunice</creatorcontrib><creatorcontrib>Steffens, Clarice</creatorcontrib><title>INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE</title><title>Emirates journal of food and agriculture</title><description>The processing steps as scalding and de-feathering in the poultry industry have a great impact in meat quality. In this sense, the aim of this work is to evaluate the temperature effect (52, 57 and 62ºC), broiler weight (2.4-2.6, 2.8-3.0 and 3.2- 3.4 kg) and broiler processing line speed (4.000, 6.500 and 9000 broilers/h) of the scalding and de-feathering in the meat quality. An experimental design 23 was employed to evaluate the physical characteristics (absence of torn breast skin, epidermis, feather on wing and uropygium), color (L*, a*, b*), texture profile (hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness, and resilience), and pH of broiler breast fillets. The pH did not suffer significant effect (p&gt;0.05) of the variables between the ranges studied. In general, the better meat quality was obtained at 57°C scalding temperature, 3.0-3.2 kg weight and 6500 broilers/h processing line speed. In addition, these conditions are applicable to removal the epidermis, feather on wing and uropygium.</description><subject>Automation</subject><subject>Carcasses</subject><subject>Conveyor lines</subject><subject>Design of experiments</subject><subject>Epidermis</subject><subject>Experimental design</subject><subject>Feathers</subject><subject>Food</subject><subject>Industrial equipment</subject><subject>Meat</subject><subject>Meat processing</subject><subject>Meat quality</subject><subject>pH effects</subject><subject>Physical characteristics</subject><subject>Physical properties</subject><subject>Poultry</subject><subject>Product quality</subject><subject>Temperature effects</subject><subject>Weight</subject><issn>2079-052X</issn><issn>2079-0538</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNo9kN1LwzAUxYMoOHT_ghR8bs1308faZVugtNoP0KeQtalsqJvtJvjfmzDx6Z7LOfdc-AFwh2CUxIw92N1gIgxREn0TFG0RcgvmF2CGYZyEkBFx-a_xyzWYT9N2AymNCYsZmoE3VSzzVhaZDMplUD7JKm1UWaR5kJXFQnlde6fO0nyhilWgiqBZy-C5TXPVvHrrsSpVLqsgS6ssrWtZ-4wqFm3dVMoV-VN5C64G8z7Z-d-8Ae1SNtk6zMuVcoGwIwQdQ2qZGYiIaUJt0nO4oQYi0hvDNkgIYxKGRI9QZzA3Fnc2Zj3kLMa0F5ajXpAbcH_uPYz7r5Odjnq3P42f7qXGhBNBKSfEpfg51Y37aRrtoA_j9sOMPxpB7blqz1V7rtpx1Y6r9lzJL9S1Y8s</recordid><startdate>20191101</startdate><enddate>20191101</enddate><creator>Anghinoni, Edson</creator><creator>Hamann, Daniele</creator><creator>Cansian, Rogério Luis</creator><creator>Junges, Alexander</creator><creator>Valduga, Eunice</creator><creator>Steffens, Clarice</creator><general>Pensoft Publishers</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7XB</scope><scope>883</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>CWDGH</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0F</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>U9A</scope></search><sort><creationdate>20191101</creationdate><title>INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE</title><author>Anghinoni, Edson ; Hamann, Daniele ; Cansian, Rogério Luis ; Junges, Alexander ; Valduga, Eunice ; Steffens, Clarice</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c331t-4e5af387494e9d60b4a013daa5b188aa9518d11ca26ae2ce75d065724d8e61d83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Automation</topic><topic>Carcasses</topic><topic>Conveyor lines</topic><topic>Design of experiments</topic><topic>Epidermis</topic><topic>Experimental design</topic><topic>Feathers</topic><topic>Food</topic><topic>Industrial equipment</topic><topic>Meat</topic><topic>Meat processing</topic><topic>Meat quality</topic><topic>pH effects</topic><topic>Physical characteristics</topic><topic>Physical properties</topic><topic>Poultry</topic><topic>Product quality</topic><topic>Temperature effects</topic><topic>Weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anghinoni, Edson</creatorcontrib><creatorcontrib>Hamann, Daniele</creatorcontrib><creatorcontrib>Cansian, Rogério Luis</creatorcontrib><creatorcontrib>Junges, Alexander</creatorcontrib><creatorcontrib>Valduga, Eunice</creatorcontrib><creatorcontrib>Steffens, Clarice</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Career and Technical Education</collection><collection>ABI/INFORM Collection</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Trade &amp; Industry (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science &amp; Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>Middle East &amp; Africa Database</collection><collection>ProQuest Central</collection><collection>Business Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Trade &amp; Industry</collection><collection>Agriculture Science Database</collection><collection>ProQuest research library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><jtitle>Emirates journal of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anghinoni, Edson</au><au>Hamann, Daniele</au><au>Cansian, Rogério Luis</au><au>Junges, Alexander</au><au>Valduga, Eunice</au><au>Steffens, Clarice</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE</atitle><jtitle>Emirates journal of food and agriculture</jtitle><date>2019-11-01</date><risdate>2019</risdate><volume>31</volume><issue>11</issue><spage>847</spage><epage>856</epage><pages>847-856</pages><issn>2079-052X</issn><eissn>2079-0538</eissn><abstract>The processing steps as scalding and de-feathering in the poultry industry have a great impact in meat quality. In this sense, the aim of this work is to evaluate the temperature effect (52, 57 and 62ºC), broiler weight (2.4-2.6, 2.8-3.0 and 3.2- 3.4 kg) and broiler processing line speed (4.000, 6.500 and 9000 broilers/h) of the scalding and de-feathering in the meat quality. An experimental design 23 was employed to evaluate the physical characteristics (absence of torn breast skin, epidermis, feather on wing and uropygium), color (L*, a*, b*), texture profile (hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness, and resilience), and pH of broiler breast fillets. The pH did not suffer significant effect (p&gt;0.05) of the variables between the ranges studied. In general, the better meat quality was obtained at 57°C scalding temperature, 3.0-3.2 kg weight and 6500 broilers/h processing line speed. In addition, these conditions are applicable to removal the epidermis, feather on wing and uropygium.</abstract><cop>Sofia</cop><pub>Pensoft Publishers</pub><doi>10.9755/ejfa.2019.v31.i11.2026</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2079-052X
ispartof Emirates journal of food and agriculture, 2019-11, Vol.31 (11), p.847-856
issn 2079-052X
2079-0538
language eng
recordid cdi_proquest_journals_2363844633
source Publicly Available Content (ProQuest)
subjects Automation
Carcasses
Conveyor lines
Design of experiments
Epidermis
Experimental design
Feathers
Food
Industrial equipment
Meat
Meat processing
Meat quality
pH effects
Physical characteristics
Physical properties
Poultry
Product quality
Temperature effects
Weight
title INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T04%3A58%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=INFLUENCE%20OF%20OPERATIONAL%20CONDITIONS%20OF%20SCALDING%20IN%20THE%20QUALITY%20OF%20BROILER%20CARCASSES%20IN%20INDUSTRIAL%20SCALE&rft.jtitle=Emirates%20journal%20of%20food%20and%20agriculture&rft.au=Anghinoni,%20Edson&rft.date=2019-11-01&rft.volume=31&rft.issue=11&rft.spage=847&rft.epage=856&rft.pages=847-856&rft.issn=2079-052X&rft.eissn=2079-0538&rft_id=info:doi/10.9755/ejfa.2019.v31.i11.2026&rft_dat=%3Cproquest_cross%3E2363844633%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c331t-4e5af387494e9d60b4a013daa5b188aa9518d11ca26ae2ce75d065724d8e61d83%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2363844633&rft_id=info:pmid/&rfr_iscdi=true