Vol. 12, Issue 6 (2023)

Author(s):
Ilaya Bharathi D and Pavithra R

Abstract:
A study to ascertain the process loss from commercial cuts of poultry as required by various commercial outlets was carried out at large scale mechanised poultry processing unit. The following commercial cuts were analysed for the purpose: Boneless, 9-piece cut, retail precut (23+1 pcs), Currycut (22+1) and food service cuts. Representative samples (Minimum 10) were taken for each of the mentioned cuts/products for analysis. Among the commercial cuts viz. boneless, 9-pc cuts, Retail precut and food service cuts considered for the study boneless cuts accounted for the maximum process loss which was 3. 46 percent in comparison with other cuts which were, 0.80% in 9-piece cuts, 2.25% in retail precut, 0.87% in commercial curry cuts, 0.22% in food service cut with skin and 1.63% in food service cut without skin percentage respectively. The loss is accounted towards the loss of meat during deboning, lack of skilled personals and other manual errors while processing.