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CHICKEN
IN PLARIDEL BULACAN
Manacmul, Fredrine R.
February 2017
Mechanized Defeathering process and optimal scalding temperature of chicken in Plaridel Bulacan
Introduction
Food problem regardless of the stage of development of a country has always been
prevailing and in the Philippines, people have looked for solutions for the existing food problem.
However due to the exponential increase in population, the imbalance between the demand and
As a basic need, one of the major food sources in the Philippines come from the Poultry
Industry. Poultry is a class of domesticated fowl cultivated for their meats, eggs and feathers.
Typically, these are classified as the Galliformes such as chickens and turkeys, and Anseriformes
According to the Food Consumption Survey (FCS) of the National Nutrition Survey
(NNS) in 2015, chicken is one of the Top 20 Commonly Consumed Food Products Among
Filipino Households. Also, Philippine Statistics Authority stated that As of January 1, 2016, the
total chicken population was 178.77 million birds or 1.30 percent higher than last years total
stocks of 176.47 million birds. The inventory of layer and native/improved chicken went up by
3.04 percent and 2.87 percent, respectively. However broiler chicken inventory declined by 1.36
percent. Total chicken production in 2015 went up by 5.67 percent compared with last years
volume. Similarly, chicken egg production for 2015 increased by 6.95 percent from the 2014
level. Along with the slight increase in chicken production, the gross value at current prices for
2015 also went up by 1.29 percent or P144.79 billion compared with its value last year.
This increase in the demand and ways of generating the supply for food for the public has
provided employment opportunities to people. People are employed to manually remove or pluck
feathers from scalded fowls. However, studies have shown that the use of this manual de-
feathering operation have increased the humans exposure to occupational and health hazards.
Workers in manual de-feathering operations have faced a number of health and safety
issues. Some of which include musculoskeletal disorders, cuts, lacerations, skin rashes,
dermatitis and avian influenza virus which is why the researchers thought of an effective
mechanization of the process which will support quality, harmless, ergonomic and economic
operations.
The researchers think that the development of a user-friendly, reliable and efficient de-
feathering machine for poultry processing industry is vital in preventing accidents and
minimizing health hazards during processing operations of poultry carcass. The researchers think
that mechanized poultry is economical as it aims to develop a poultry de-feathering machine can
ease the plucking process. This machine will be are equipped with rubber fingers specifically
designed to remove the feathers and cleanse the chicken so that poisoning and contamination can
be prevented. This machine will also help in increasing the quantity of products prepared per
day.
METHODOLOGY
RESEARCH METHOD
available materials. The materials will be selected based on its availability, mechanical properties
and comparative cost. The machine will be designed to pluck feathers of chicken weighing 15-
20lbs. The factors that will be considered in the design of the machine in order for it to be
suitable for the consumers and suppliers include safety, portability, low cost of production,
manufacture capacity, availability and durability of materials, ease of modification, finishing,
Plucking is viewed as the removal of feather without the issues of tearing the skin, the
appearance of bones through the skin, or the excessive accumulation of blood due to the too
much applied pressure. As part of poultry processing in the industry, chickens must be
thoroughly plucked, and all feathers must be removed, including those that are most firmly
attached. The most common part of poultry plucker is the use of scalders which can help remove/
loosen wings and head with ease. These poultry products must be contained or kept at
comfortable conditions. In hot climates, heat stress needs to be prevented. When this chickens
suffer warmth surrounding, they will pant and this results in an excessive buildup of blood in the
legs and wings. If the above is followed in a well-organized manner, it is possible to reduce the
PARTICIPANTS
The findings of this study will redound to the benefit of a small time poultry business in
Porac, Pampanga. The greater demand for the chickens on markets justifies the need for a more
Chicken farms that apply the recommended approach derived from the results of this
study will be able to efficiently and effectively dress chickens in a short period of time and
therefore increase the quantity of products per day. Poultry workers will be instructed on the
proper way of operating the Automated Chicken De-Feathering Machine and help them value the
In the collection of data, the researchers will use a tachometer to measure the speed of the
motor to get the enough speed that is needed to run the machine accurately. A timer will also be
needed to measure the average time that needed in completely dressing the chicken. A
thermometer will also be used to measure the heat produce in the boiler. The researchers will
also use the resources available from the library and books in gathering information and data
PROCEDURES
De-feathering Process:
The de-feathering process will start by selecting the chickens with feathers to be plucked.
Then, by using a winding feeding mechanism made of simple crank rod with wooden handle, the
chicken will be lowered and soaked into the hot water. After which, using the galvanized steel
drum lined internally with rubber fingers, the chicken will be lowered and subjected into a rotary
motion by the transmitted torque from the electric motor. The chicken will be completely scalded
and all feathers will be continuously plucked by rubbing the carcass with the rubber fingers.
Experimental Procedure:
The effect of age, scalding temperature, duration and plucking force on both exotic and
local birds were checked for ease of de-feathering and skin appearance. Materials used for this
test include lagged container, stirrer, thermometer, stopwatch, boiling ring, feather stiffness
meter, de-feathering machine and matured local and exotic chickens. Sample of local and exotic
birds with average mass of 1.50 and 3.50 kg respectively were tested. The test procedure was as
follows: The lagged container was half filled with water which was heated using boiling ring. A
thermometer was introduced to check the temperature intermittently. A stirrer was used to agitate
the heated water to ensure uniformity in temperature. The hot water was poured inside the drum
and a test temperature for scalding is maintained inside the drum. At different temperatures of
55C, 60C, 65C, 70C, and 75C the exotic breed was dipped in the hot water and was held in
the water for 1 minute, 2 minutes and 3 minutes. Similar test was carried out on local bird at
temperatures of 65C, 70C, 75C, 80C, 85C, and 90C, for 5 minutes, 10minutes and
15minutes. A stopwatch was used to ensure accurate immersion duration. For each temperature
and immersion durations mix the scalded chicken was transfer to the test machine and de-
feathering was carried out in three replicates. Then the force for plucking the feather of the birds
was recorded. The plucking force for the un-scalded birds was also measured with the used of
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