Estimating carcass composition in the duck (<i>Anas platyrhynchos</i>)

Clayton, G. A.; Foxton, R. N.; Nott, Hugh; Powell, J. C.

doi:10.1080/00071667408416090

Cited by 11 publications

(2 citation statements)

References 2 publications

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“…This is particularly true of studies with poultry, because feathers are resistant to breakdown in meat grinders and similar macerating equipment. Clayton et al (1974) describe a method for carcass preparation involving sawing the frozen carcass into pieces followed by four consecutive mincings; this is laborious, time consuming work. Preliminary experiments (Sibbald, unpublished) showed that a whole bird, including feathers, may be reduced to a dry, free-flowing, homogenous powder by autoclaving in the presence of a small amount of water at 205 kPa overnight, homogenizing in a Waring Blendor, freeze-drying, and reducing to a powder with a mortar and pestle.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Dry Homogenates from Whole and Eviscerated Chickens

Sibbald

Fortin

1982

Poultry Science

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A whole bird can be reduced to a free-flowing, dry, homogenous powder by autoclaving overnight at 205 kPa, homogenizing in a Waring Blendor, freeze-drying, and grinding with a mortar and pestle (Sibbald, unpublished). The technique is less laborious than conventional procedures based on repeated grinding. The report describes an experiment designed to determine if autoclaving causes losses of dry matter, gross energy, nitrogen, and ether extract.Whole birds of three ages plus eviscerated broiler carcasses were ground. One sample of each ground carcass was reduced to a powder by the autoclaving technique. A second sample was freezedried and then ground in a Waring Blendor. There were no significant (P>.05) differences between paired samples in terms of dry matter, gross energy, nitrogen, or ether extract, indicating that the autoclaving technique is suitable for preparing carcasses for these analyses. (

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Section: Introductionmentioning

confidence: 99%

Preparation of Dry Homogenates from Whole and Eviscerated Chickens

Sibbald

Fortin

1982

Poultry Science

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“…The value of the average and total for all the different parts of the processing plant is shown in figure 4-8 below. According to the literature (Clayton, et al, 1973), the amount of water (W) which can be found in living ducks correlate to the amount of fat (F) with the following equation to The Duck which is being processed currently has a 39% fat content which means that the percentage of water in the raw material must be 80%. Since we are also aware of the net-weight of the final product and the percentage that the duck makes up the final product.…”

Section: 𝑇𝑜𝑡𝑎𝑙 𝑊𝑎𝑡𝑒𝑟 𝑈𝑠𝑒 − 𝑀𝑢𝑛𝑖𝑐𝑖𝑝𝑎𝑙 𝑊𝑎𝑡𝑒𝑟 𝑈𝑠𝑒𝑑 = 𝑅𝑒𝑐𝑦𝑐𝑙𝑒𝑑 𝑊𝑎𝑡𝑒𝑟mentioning

confidence: 99%

Assessing Feasibility of Water Accounting Toolkit for in a Poultry Processing Plant

Silabhusith

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In this project, we will be looking into the use of a toolkit called water accounting as applied to a food processing plant and determine its effectiveness as a toolkit for monitoring water usage in a factory. The main objective of this thesis report is to 1. Recommend reducing water consumption by applying the water accounting toolkit. 2. Provide a standardized tool for the case study company to measure their sustainability progress and communicate that information clearly. This report will also discuss the extent in which the company can reduce their water consumption and their various methods in which to do so. In order to fill out the water accounting toolkit, the information regarding the flow of water into the different components of a compound factory must be considered. In this case the different components are as follows. 1. Duck Slaughter House, 2. Chicken Slaughter House, 3. Duck Processing Plant, 4. Chicken processing plant 1 and 2. We will be determining the flow of water going through each of the different components to determine which process takes up the most amount of water and potential ways in which to reduce the water consumption. It is determined that the slaughter houses take up the most amount of water; namely the duck slaughter house so in order to reduce it. It has been calculated that approximately 48,000 m3 of water is being used in the production process each day while only approximately 11,600 m3 of water can be found in the final product. There are many ways in which to reduce the water consumption of the factory, 1. Increase the number of water treatment facilities 2. Consistently update the water usage table 3. Purchase new technology that reduces water usage. 4.� Change policy regarding maintenance and cleaning. 5. Educating employees regarding water management. Water accounting has many benefits and limitations to their use. Firstly the benefits are that it is extremely beneficial to communicate difficult concepts and process large amounts of information. It can be easily audited and traced. Whereas the disadvantages is the difficulty in implementing this toolkit to a factory; it requires someone with knowledge about how this model works and what information goes where. However, after implementing it should be easy to maintain as information can be readily fed into it.�

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