.PRINCIPLE: The main principle of practical was manually done by applying human treatment of slaughtering which was first de-bleed by cutting the legs of the chicken.
OBJECTIVE: The main objective of this practical is to gain practical experiences and knowledge in different types of poultry processing manually with available equipment and materials.
INTRODUCTION:
Chicken processing refers to a series of steps and procedures involved in transforming life chicken into consumer ready poultry products. Thus, acquiring hands-on experience with manual chicken processing is an essential skill in the field of home food preparation and preservation, and as consumers become increasingly conscious of the origins and quality of their food, understanding the full journey from live animal to usable meat cuts is invaluable (Jones, 2021). Additionally, manual chicken processing is a fundamental practice that was once commonplace in households, but has become less prevalent in modern times as industrialized poultry production has become the norm. However, the skills and techniques involved remain highly relevant, especially for those interested in sustainable food systems, self-sufficiency, or specialty poultry production (Wu, 2022).
Furthermore, this lab report will not only teaches technical skills, but also emphasizes the importance of animal welfare, food safety, and responsible consumption as well as imparting knowledge and skills to learn humane slaughter methods, proper hygienic practices, and techniques for maximizing the yield and quality of the final chicken products that can be applied in home kitchens, or other food-related contexts. Therefore, this lab report aims to provide a comprehensive understanding of the step-by-step process of humanely slaughtering, de-feathering, eviscerating, and portioning of usable meat for storage and future consumption in comparison to industrial processing of chicken.
MATERIALS & METHODS:
Firstly, the food materials used in the lab include; live chicken, and the chicken parts such as drumsticks, breasts, wings and thighs.
Similarly, equipment used include; a kitchen knife, tea towel, a pot of hot water, tray, bowel or dish , freezer and chopping board as well as plastic container for packaging and a wrapper for wrapping.
On the other hand, the methods used at the initial stage during the manual chicken processing in the food lab begins with the intake of live bird where each chicken was thoroughly inspected for any visible defects or blemishes. Next, the human treatment of slaughtering was applied to chicken by manually de-bleeding by cutting the legs of chicken, and then later it was slaughtered or killed.
After killing the chicken was scalded and de-feathered. Furthermore, after scalding and de-feathering the chicken was cleaned properly before evisceration took place. Thus, after evisceration the rinsing was done and prepared it for portioning. Hence, the chicken was cut into eight parts including wings, thighs, breasts, and drumsticks.
Finally, the chicken parts were displayed at the tray, and then it was packed and wrapped and was placed in the freezer for later use.
PROCEDURES:
Firstly, the chicken processing workflow begins with the arrival of raw, whole chickens, and then these birds were first inspected for quality and any physical defects. Once approved, a pot of water was put to a boil for de-feathering the chicken. Thus, the chickens undergo an initial cleaning step which human slaughtering was being applied by manually de-bleeding the chicken by cutting the legs or put the chicken on an unconscious stage. After de-bleeding it was slaughtered or killed where feathers, heads, and feet were carefully being removed. Next, the chickens were eviscerated - the internal organs are extracted and discarded which the carcasses are then thoroughly rinsed under cold running water to remove blood and other residues. At this point, the chickens are patted dry with clean tea towels.
Furthermore, the cleaned and dried chickens were then cut into the desired meat pieces including breasts, thighs, drumsticks, and wings where each portion is inspected to ensure appropriate size and appearance, and were being displayed according to industrial or literature standard before packing them into plastic container.
Finally, the processed chicken pieces were then packed and placed into clean new packaging plastic containers where these containers were covered or wrapped and moved to a refrigerated storage area until further use.
RESULTS & DISCUSSION:
The results on the manual processing of chicken, often executed by students in food laboratories, emphasized hands-on skills and a thorough understanding of food safety principles. Hence, the initial step in manual processing involved inspecting the chicken for freshness and quality, where students were taught to observe signs of spoilage, discoloration, and any off odors, which helped them, develop critical assessment skills essential for ensuring food safety Thus, through manual processing, students practiced knife skills as well as human treatment of slaughtering the chicken by de-bleeding and portioning the chicken into specific cuts, such as breasts, thighs, and drumsticks. This not only improved their culinary skills but also provided an understanding of the various parts of the chicken and their respective uses (Smith et al., 2020). Additionally, the manual processing of chicken proved significant for educational purposes, as it provided hands-on experience and fostered a deep understanding of food safety principles (Sege, 2018).
However, some of the problems encountered during manual chicken processing include blunted kitchen knives which took too long to cut the meat thoroughly which had resulted in dislike shapes of meat compared to the standard one. Also, students were being lacked in wearing hand gloves before packing the chicken pieces as to maintain food safety.
In contrast, industrial processing of chicken was characterized by efficiency and automation, playing a critical role in large-scale food production, where advanced machinery was employed in industrial processing to automate tasks such as de-feathering, evisceration, and cutting. In addition, mechanical de-feathering machines quickly removed feathers from carcasses using automated spinning methods, drastically reducing labor time (Franklyn, 2020). Not only that but also, sophisticated quality control systems were utilized in industrial facilities to monitor each stage of processing, and automated systems detected defects in the chicken, ensuring that only high-quality products reached consumers. For instance, optical sorting technology identified and removed contaminated or spoiled chicken where assembly line techniques were frequently used for evisceration in industrial settings, allowing for a significant reduction in handling time and maintaining high sanitary standards by minimizing human contact with the product.
Furthermore, high-speed packaging lines were integral to industrial processing, where vacuum-sealed chicken products extended shelf life, and refrigeration systems maintained optimal temperatures throughout the processing chain, ensuring food safety. On the other hand, the industrial processing of chicken proved crucial for meeting the high demand of consumers while ensuring safety and quality which increased efficiency, reduced production costs, and helped maintain consistent standards across large volumes of product. Hence, this aspect was particularly important for supermarkets and restaurants that relied on a steady supply of safe, high-quality chicken (Zazo et al., 2021).
Overall, both manual and industrial processing techniques demonstrated distinct roles and importance within the context of chicken processing where manual processing equipped students with fundamental culinary skills and knowledge about food safety, serving as a critical educational foundation. Conversely, industrial processing maximized efficiency and ensured safety at scale, effectively addressing market demands while maintaining quality standards. Together, these methods illustrated the complexity and significance of chicken processing in the food industry. Refer to figure 1 for students sample and Figure 2 for industrial sample.
CONCLUSION:
The comparison between manual and industrial chicken processing reveals significant differences in safety protocols and outcomes. Thus, industrial processing, characterized by its stringent hygiene standards, automated systems, and regulated environments, tends to be perceived as safer where these facilities often employ advanced technologies and adhere to rigorous guidelines, reducing the risk of contamination and ensuring a consistent product. Additionally, regular inspections and quality controls enhance food safety, by providing consumers with a heightened sense of security.
Conversely, manual processing can introduce certain risks due to variability in handling practices and the potential for human error. However, it can also offer benefits such as smaller batch processing, which may lead to increased attention to detail and freshness, appealing to niche markets that prioritize quality and good manufacturing practices. Ultimately, while both methods have their merits, industrial processing generally offers a more standardized approach to safety, making it the preferred choice for large-scale production in today’s food supply chain.
RECOMMENDATION:
To improve manual chicken processing, it’s essential to focus on several key areas, such as standard operating procedures (SOPs) in terms of using such equipment as kitchen knives and ensuring they are regularly maintained for sharpness can significantly enhance efficiency. Also, it's important to ensure that an adequate supply of disposable gloves is always available, making it mandatory for students to wear them during the processing and packaging stages because during the lab students did not wear hand gloves during cutting and packaging of chicken which had posed a risk in cross-contamination. Hence, integrating this requirement into the workflow can help maintain safety standards.
State the fluent abstract of the paragraph above
1 answer
Abstract:
This lab report presents a comprehensive analysis of manual chicken processing, contrasting it with industrial methods. The primary objective is to provide hands-on experience and understanding of poultry processing while emphasizing animal welfare, food safety, and responsible consumption. The report details the step-by-step procedures involved in manually de-bleeding, scalding, de-feathering, eviscerating, and portioning chickens, using basic equipment and materials. Results indicate that manual processing cultivates essential culinary skills, enhances food safety awareness, and enables students to critically assess poultry quality. Challenges encountered included the use of blunted knives and a lack of proper sanitation practices, such as the absence of gloves during handling. In contrast, industrial processing employs advanced technology and automation, enhancing efficiency and maintaining stringent safety standards through rigorous quality controls. While industrial processing optimizes production for large-scale demands, manual methods offer a crucial educational foundation in culinary practices. As such, recommendations for enhancing manual processing focus on improving equipment maintenance and enforcing stringent hygiene protocols to mitigate risks associated with manual handling. Ultimately, both processing methods serve vital roles within the poultry industry, each with unique advantages and challenges.
