How much meat comes out of a cut broiler carcass?

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about deboning pork: types, technique, deboning standards and meat yield. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

Tools

Pork is deboned at enterprises using knives, most often made of carbon steel with the addition of vanadium, molybdenum, and chromium. Such tools are durable and strong. It is believed that only knives with a hardness of at least 57 units on the Rockwell scale are suitable for boning.

The handles of such tools should also be durable and comfortable for workers. In Russia, enterprises most often use boning knives with wooden handles. Such a tool allows you to perform the operation with the highest quality possible. Wooden handles do not slip when wet. In addition, these knives have good balance. However, in some countries it is prohibited to use tools with such handles for boning. This is explained by the fact that with such knives it is difficult to clean the area in the area where the blade adjoins the wood, as well as the rivets. As a result, harmful microorganisms can grow in these places.

Causes of poor weight gain

Sometimes the bird’s body weight growth lags behind the established standards.

Gain of live body weight of broilers by day depends on the breed

The reasons for the situation may be related to:

• insufficient caloric content of feed;
• poor quality of food ingredients;
• low temperature in the room or its changes, when energy is spent on heating the body;
• lack of lighting (should be around the clock for chickens under 1 month old, for older ones - 14 hours a day);
• large walking area (calories consumed are burned when moving);
• vitamin deficiency;
• damage by helminths or infectious diseases;
• lack of a meal schedule, which disrupts metabolic processes in the chickens’ bodies.

The room temperature at which the chicken is comfortable and the calories consumed are not spent on self-heating should be as follows:

• 0-14 days – +30 degrees;
• from 2 weeks – +25 degrees, with a decrease of 1-2 degrees every subsequent week.

The number of chickens is no more than 13-18 birds per 1 m², this will eliminate the waste of the energy value of the feed on unnecessary movements.

What equipment is used

When deboning pork, a finished product containing a certain amount of bones and sinews is obtained. Minced meat from meat processed in this way can have different quality. In this case, everything depends both on the qualifications of the deboners and on the type of equipment installed in the workshop.

Large enterprises use special automatic conveyor lines for deboning, including pork. Their use allows for maximum optimization of production. Also, when using them, losses during deboning of pork are reduced.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.53%

No, it is very dangerous and not useful.

35.16%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

37.31%

Voted: 2372

On the sides of the frame of such conveyors, removable table tops are fixed, which serve as staff work stations. The speed of the main conveyor belt of such equipment is adjustable. An additional conveyor for hides, bones and sinews is usually installed above the main conveyor. To collect the latter, a special hopper with a plastic collection container is intended. Once the latter is filled, it is simply removed and the bones are sent for processing into flour, which is then used as a food additive in raising farm animals.

Part of such lines usually, among other things, is an automated accounting system for the distribution and cutting of raw materials, to which scales are connected at three technological points:

• for incoming raw materials;
• bones and waste;
• meat after cutting.

Conditions for fattening broilers for slaughter

Chickens for meat production are unpretentious, but their diet and maintenance determine their early maturity and weight.

The bird requires special feeding. To raise healthy chickens, feed is carefully selected and chicken growth programs are implemented.

It is important to comply with the requirements for keeping broiler chickens and care for them daily:

1. Place. A poultry house is set up for the chickens, kept in cages or on litter.
2. The thickness of the litter is a maximum of 10 cm and includes sawdust or other unpressed mass. 18 individuals are allowed to be kept per 1 m2.
3. Temperature conditions. In the first week of life, the young animals are provided with a temperature in the range of +26...+33 °C, then reduced to +19...+18 °C.
4. Illumination. The chicken coop is illuminated around the clock. The light is dim. The lamp power in the first week is 1.8 W per 1 m2, later 1.2 W - up to the 7th week of cultivation and at the end a 0.6 W lamp is used. Sometimes the brightness of the lighting is the root cause of pecking. Paint the lamp lamp in green or red tones.
5. Purity. Regularly monitor and maintain order in the premises. Cleaning and changing of bedding are carried out systematically. To prevent gastrointestinal dysfunction in broilers, feeders and drinkers are washed with boiled water and disinfectants.
6. Care. To protect against diseases, chickens are examined every day and fed in a balanced manner. Lethargic and disease-affected chickens are isolated from the livestock and treated.

Manual technology

Next, begin the actual deboning of the pork. The following rules and regulations must be observed when performing this procedure:

• The shoulder, shoulder, thigh and pelvic parts of the carcass are separated in such a way as not to disrupt the integrity of the muscle mass of the meat;
• the lumbar and dorsocostal parts are cut off, observing the boundaries of the longissimus muscle, subscapularis, hem and brisket;
• the dorsal costal part is either cut off in a layer and then divided, or semi-finished products are directly isolated.

Carefully debon the pork, taking care not to damage the muscle tissue. According to the regulations, after this procedure there should be no cuts more than 10 mm deep on the meat.

Manual deboning technology for pork meat is usually used if the meat is intended for making minced meat for sale or, for example, for making dumplings. When producing sausages, half carcasses are processed using a different, simpler technology. Minced meat, since it contains more veins, in this case turns out to be of lower quality, but the labor costs when using this technique are small.

Broiler feed

It is important for poultry farmers to know how much feed they need to raise a broiler at home.

Feed consumption by age and estimated live weight gain

Broiler fattening follows a certain structure. In order for chickens to gain weight rapidly, it is necessary to ensure regular feeding and watering, according to the scheme: prestart - start - fattening - finish.

On a note. The proportion of water and feed in the birds’ diet is 1.7:1.

Liquid requirement:

Broiler feeding table before slaughter

For the effectiveness of the diet, it is important to remember the age of the bird. To understand how much feed a broiler eats before slaughter, you will need a table. It shows the number of chickens per day. The table allows you to control the standards for the successful rearing of birds.

Feeding broiler chickens

Within 5 days, the chicks consume 15 g of feed. After 5 days, the dosage is increased to 20 g. Starting from day 11 to 20, 45 g of feed is consumed daily. Then every 2 weeks the amount of feed increases by 20 g. A one-month-old chick eats 120 g.

Getting the pulp

As we have already said, meat deboning is one of the technological processes of processing raw materials, as a result of which muscle tissue is separated from bones. This work requires knowledge of animal anatomy, since knife movements must be thought out. The deboner needs to know where to point it to quickly separate the flesh from the bone.

Pork, beef, parts of poultry, lamb, and indeed any raw meat must be deboned. Carcasses and half-carcasses after defrosting, if they have been frozen, undergo this process. Special cutting tools are used for it if deboning is done manually. In large enterprises, conveyors, pneumatic tools and circular saws can be used at this stage of meat processing.

Cutting up a whole chicken. How to calculate the weight and cost of individual parts?

Standard chicken

I always buy the whole chicken. In the nearest chain stores it costs the same - 120 rubles per 1 kg, and always weighs about 2 kg. This works out cheaper than taking individual parts of the chicken. So, our chicken costs 240 rubles.

Chicken cutting

I cut the chicken into pieces at home, separate the wings, drumsticks, thighs, and breasts. The remaining “frame” is used for soups and sometimes for main courses. For example, you can boil a soup set and remove the meat and bones from the broth. Boil buckwheat in the broth, and at this time remove all the meat from the bones with your hands, chop and add to the buckwheat. Fast, simple and inexpensive!

However, you should not consider all parts of the chicken at the same price; in some recipes we use a cheap soup set, and in others we use the most expensive part of the chicken - fillet.

Weight of individual chicken parts

In order to determine the conditional prices, you need to weigh all the parts. I got the following numbers:

Calculating the cost of individual chicken parts

The cost of the soup set will be 50 rubles. This price can be found in promotional stores. So, our “framework” costs 50*580/1000=29 rubles. I usually divide the soup set into two parts, each of which is enough for a good pot of soup. So, a soup set for 1 soup will cost 14.5 rubles.

We will “set” the price of wings equal to the price of chicken at 120 rubles. The cost of one wing will be 11 rubles, two - 22 rubles.

The legs are sold a little more expensive. Let's take the price of 130 rubles. Then a drumstick will cost us 17 rubles, 2 drumsticks will cost 34 rubles. Thigh 20 rubles, 2 thighs - 40 rubles. One leg is 37 rubles, two legs are 74 rubles.

All that remains is to calculate the price of chicken fillet. To do this, let's add all our prices together: 29+22+74=125. Our two fillets cost 240-125=115 rubles, one breast costs 57.5 rubles. The price per kilogram of chicken fillet is 176 rubles.

Want inexpensive, delicious recipes every day? Subscribe to the channel. Bon appetit! Prescription date 04/18/2019

Source

Raw meat and its characteristics

For the production of semi-finished products, sausages and packaged products in Russia and Ukraine, beef, pork, chicken and, less often, lamb, horse meat, goat meat, and venison are most often used.

Meat is a collection of bone, muscle, connective, fatty and nervous tissues, as well as blood and lymphatic vessels. Its components are proteins, fats, minerals and water. Due to the presence of proteins in it, the product has high nutritional value, so proper deboning of the meat is very important, when the standing pulp is preserved as much as possible when it is separated from the bones.

Each type of meat has a different tissue ratio, for example, pork has a higher percentage of fat than beef. In general, the chemical composition of the product is influenced by the breed, age, sex and fatness of the animal. A small amount of fat in meat increases the value of the product. Thus, the most delicious piece is considered to be marbled meat, the muscle fibers of which have a fatty layer.

Table of weight gain by day

The gain of live body weight of broilers by day depends on the breed, sex of the bird, and conditions of detention. The weight gain of hens is slower than that of roosters.

On average, the weight should correspond to the following indicators:

Technological operation: deboning poultry meat

Manual cutting of chickens often ends with mechanical deboning. Those who have tried to decompose chicken into its component parts at home know how much meat is still left on the bones. Therefore, for maximum benefit, manufacturers use meat processing equipment - screw-type presses. The yield of raw materials for them is 65%, while with manual cutting it is 25%.

The technological operation of cutting poultry looks like this:

• Cutting poultry into pieces using a circular saw.
• Legs, wings and breasts are sent for packaging as ready-to-sell products.
• The skin with the frame is sent for further mechanical processing to obtain minced meat;
• On technological tables equipped with halyards, the remaining skin is separated, which is then crushed in a grinder, while the frame is processed in a special press.
• After fifteen minutes of deboning, minced meat and bone residue are obtained.

A professional deboner cuts about 700 kg of laying hens in a nine-hour shift.

Slaughter yield of carcasses of different species of animals and birds

Of course, at first glance it seems that if a pork neck costs 350 rubles per kilogram in a store, and a knuckle costs 70, then the cost of their production should be different. But let's remember what cost is. This is the cost per unit of production. And our costs are 200 rubles per kilogram of a half carcass (for simplicity, we will neglect the wages of the hewers)!

From here we come to the conclusion that the cost of necks, shanks, bones, and lard is all equal to 200 rubles per kilogram.

Please note how easy it is to calculate income from sales of our cut. By selling a neck for 350 rubles, we receive 150 rubles in income. From selling ham we get 100 rubles in income, and by selling lard for 50 rubles we get 150 rubles in loss per kilogram. Adding up all these numbers, you can easily get income from cutting a half carcass.

Don’t rush to throw tomatoes and say that we cannot sell lard at a loss! If you dig even deeper into an economics textbook, it becomes clear that the cost of raw materials is the cost of alternative use of raw materials. What is the alternative to selling lard for 50 rubles? If you don’t sell it, but keep it in storage, you will lose those 50 rubles and earn nothing at all. Therefore, you can sell.

He later said that these words changed his life. Sanders opened a small auto repair shop on the side of the interstate. In the cafe at the auto repair shop, if you can call it that, a small room with one table and a few chairs, the menu was based on fried chicken dishes. This began the story of the creation of the KFC company, which now has more than 18,000 restaurants around the world, and the chicken recipe has become one of the best-kept culinary secrets in the world.

You can have different attitudes towards fast food, but it is a fact that chicken meat makes up a significant part of the meat diet in most families . What would a holiday table be without chicken baked in the oven until golden brown? Grilled wings, breasts in sauce, fried legs, and “medicinal” chicken broth? Everyone has their own favorite dish.

cutting tool

When deboning by hand, the quality of the cutting tools affects the result. Each specialist has his own individual knife. There are general characteristics for deboning tools that must be observed by all manufacturers:

• The blade shape is selected according to the production operation. Its length for deboning is 10-15 cm (for example, for trimming this parameter should be in the range from 23 to 30 cm). Knife manufacturers structure their products by cutting operation and type of raw material, which simplifies the tool selection procedure.
• The blades are made of high-alloy carbon steel. Boning knives made with the addition of chromium, vanadium and molybdenum provide durability and strength to the blade. The hardness of the cutting element should be 57 units on the Rockwell scale. This makes it possible to sharpen and straighten the tool less frequently.
• The knife handle should be ergonomic for the worker and not affect his fatigue. The handle can be made of wood, as it does not slip off when wet, and knives with such a handle have good balance. But sanitary standards in many countries are replacing such material due to the impossibility of high-quality processing of the junction of the blade with the handle of the knife and rivets.

Pork, beef, parts of poultry, lamb, and indeed any raw meat must be deboned. Carcasses and half-carcasses after defrosting, if they have been frozen, undergo this process. Special cutting tools are used for it if deboning is done manually. In large enterprises, conveyors, pneumatic tools and circular saws can be used at this stage of meat processing.

% by weight of meat on bones, without tenderloin

Yield standards for cutting pork carcasses with skin, % by weight of raw materials

Yield standards for trimmed meat by grade

1 – the yield of trimmed fatty beef from carcasses of category 1 is up to 9% with a corresponding decrease in the yield of meat of grades 1 and 2 in equal quantities.

2 – when trimming buffalo meat from well-fed carcasses, the yield of fatty trimmed buffalo meat is set to 14% due to a decrease in the yield of meat of grades 1 and 2 in equal quantities.

3 – when trimming well-fed camel meat, fatty trimmed camel meat is set to 8% due to a decrease in the yield of meat of grades 1 and 2 in equal quantities. Single-grade camel trim is allowed. In this case, the yield of trimmed meat increases by 0.5%, and the yield of connective tissue and cartilage decreases accordingly.

Yield rates for combined cutting and deboning of pork carcasses, % of the weight of meat on the bones

% by weight of meat on bones, without tenderloin

Health care facility 7. Study of the technology for manufacturing semi-finished products from poultry meat: defrosting, separating, deboning and trimming poultry meat, trimming meat, mechanical deboning of poultry meat.

R&D: Study of the technology for manufacturing semi-finished products from poultry meat: defrosting, separating, deboning and trimming poultry meat, trimming meat, mechanical deboning of poultry meat.

Purpose of the work: to study the technology of manufacturing semi-finished poultry meat products.

Defrosting meat. Meat should be defrosted in special chambers with automated heating, humidification and air circulation systems. If the defrosting mode is observed, i.e. the specified air parameters in the chamber (temperature, air humidity, speed of movement) and the duration of the process, the mass of the meat does not change. There may even be a slight increase in it. When defrosting meat directly in the parsing workshop, weight loss as a result of leakage of meat juice can reach several percent.

Body-building. How to quickly build muscle?!

The author wished to remain in the shadows, so only the initials V.K. I have always been drawn to research, in a variety of fields.

Yesterday I became interested in which of the products, sources of protein, are most profitable to buy. I started analyzing my food basket with chicken. If in the table of products we pay attention to the parameters of different chicken meat (proteins, fats, carbohydrates, calorie content), then it will make it clear to us that brisket fillet is the leanest and most protein-rich meat. But we all know that the price of a brisket fillet is one and a half times more than the price of a whole chicken. Just ask any woman and she will tell you that buying a whole chicken is the most profitable. But is this really so? More precisely, is this rule suitable for athletes?

On the path to the truth, yesterday, I successfully conducted my first research. I bought a chicken. Weighed it. 1980 grams. Rubbed it with different spices and dressings. I baked it in the oven for an hour and a half. Cooled it down. I cleaned it of dressings and external excesses in the form of spices. And he weighed it!.. The weight of the chicken after baking decreased by 501 grams! The mass of the finished product was 1479 grams, that is, in comparison with the mass of raw chicken, at this stage we incurred conditional losses in the form of 25% of the chicken’s mass. Next comes the fun part! Within 15 minutes I was disassembling the chicken, which was not yet sufficiently cooled inside. I decided to separate and weigh separately the meat, skin and edible cartilage, as well as the bones. The most difficult part of this process was not that the hot chicken burned my fingers, but that I did all this at six in the evening, and it so happened that that day I didn’t have time to eat anything at all, and usually I lick my food well. The chicken intoxicated and intoxicated me with its aroma, but I was as persistent as ever, for great science requires great sacrifices!

As planned, the result of my “torment” was three plates: with meat, with skin and edible cartilage, as well as a plate of bones. During autopsy, no other foreign objects or tissues were found in the body of the chicken... The total weight of the bones was 217 grams, which corresponds to 11% of the weight of a raw whole chicken. The total weight of the skin including edible cartilage was 254 grams, which corresponds to 13% of the raw weight of the whole chicken. And the total weight of ready-to-eat meat... drums... was 927 grams, which corresponds to 47% of the weight of a raw whole chicken.

Now all we have to do is properly manage the available data.

First, we can quite accurately determine the relative real cost of one kilogram of a finished product that we really need - meat, in the case of buying a whole chicken. For 1 kg 980 grams of raw product in the form of a whole chicken, I paid 43 UAH. 55 kopecks, after cooking which we got 927 grams of meat. This means that a kilogram of clean meat cost me (43 UAH. 55 kopecks) divided by (0.927 kg) equals 47 UAH. without three kopecks.

Secondly, from the data obtained we can calculate for ourselves the cost of one gram of protein. It is generally accepted that 100 grams of chicken of the first category contains 18.2 grams of protein, 18.4 grams of fat, 0.7 grams of carbohydrates and all this together gives 241 kcal. In turn, 100 grams of chicken fillet contains 23.6 grams of protein, only 1.9 grams of fat and 0.4 grams of carbohydrates, and all this provides only 113 kcal. Taking into account the specifics of our cooking method, and during the baking process fats are smelted and displaced from the chicken to the bottom of the dish, we can assume that in this case, due to the displacement of excess moisture and fats, we will obtain the amount of protein in the chicken at the level of 20 grams per 100 grams of the finished product, and due to the displacement of fats, the calorie content of the finished meat will decrease by a tenth (200 grams), which is exactly how much juice I was able to collect from the chicken. But the latter is not so important yet. As a result, 20 grams of protein will cost us 4 UAH. 70 kopecks, and 100 grams of protein costs 23 UAH. 50 kopecks respectively. Thus, the rate of protein in “whole chicken-meat” currency will be 24 kopecks per 1 gram of protein. For the socially and environmentally oriented population, it was necessary to additionally calculate the costs of gas and electricity, but these have been missed here for now.

Third, now from all this we can calculate the budget and determine for ourselves the size of the chicken we need for a certain period of consumption. Everything here is very individual. At least a topic for a new article or even for writing a calculator for the site.

Fourth, we can compare the economic feasibility of investing in other products, for example, eggs, cottage cheese, in order to achieve the optimal amount of protein consumed per day per kilogram of your weight. The average cost of eggs is 96 kopecks. a piece. One egg without a shell will weigh on average 50 grams and contain 6.35 grams of protein, so the price for 1 gram of protein in an egg will be 15 kopecks. Quite a few articles have been written about how best to cook eggs and eat them, but I’ll just add that if your workout ends at 10 pm and you’re very tired, going to bed and don’t want to overload yourself with food and liquids, eat 2- 4 soft-boiled eggs would be a very good option for providing the body with the necessary building materials and energy. Next, let's move on to analyzing the cost of cottage cheese. The cost of cottage cheese, let’s take for example “Slov’yanochka Domashniy low-fat fermented milk cheese 230 grams” is 9 UAH. 97 kopecks, according to what is stated on the packaging, it can be judged that 100 grams of this product contains 18 grams of proteins, 0.2 grams of fat, 1.8 grams of carbohydrates, and the energy value is 81 Kcal. Turn on the math, 100 grams of cottage cheese equals 4 UAH. 33 kopecks, so 1 gram of protein in cottage cheese will cost us the same 24 kopecks as a whole chicken.

Fifth, looking ahead, and not yet having exact data, I plan to get it next week, 1 kilogram of chicken fillet will cost an average of 35 hryvnia, and the processing process, drawing a parallel from the results of cooking a whole chicken, due to the lower water content and practically no fat will lead to the loss of a much smaller amount of that 25% wet weight on the finished product. The figure will definitely be below 20% and possibly below 15%. Thus, 35 UAH. divided by 0.825 will give a price of 42 UAH. 42 kopecks per kilogram. Based on the fact that chicken fillet contains 23.6 grams of protein per 100 grams of product, it will not be difficult to calculate the new rate, which will be 18 kopecks. per gram of protein in chicken fillet.

What conclusions can we draw from all this?

The most cost-effective product today in terms of protein production. eat eggs, the cost of one gram of protein in an egg is 15 kopecks, but it is important to remember that eggs are a source of cholesterol, so it is definitely not recommended to live on eggs alone. Second place, although this has not yet been conclusively proven, goes to chicken fillet - 18 kopecks. per kilogram. Third place goes to low-fat cottage cheese and whole chicken - 24 kopecks per 1 gram.

I also plan to do the same analysis for veal, pork and fish.

If the post was useful to you, click the +1 button or any other. It’s not hard for you, but it’s a bonus for me! Thank you!:) Below you can leave a comment on this article. You can subscribe and receive site updates by email.

1. Georgy writes: March 29, 2013 at 10:17 am
   Good article, thank you)
2. a novice bodybuilder writes: Jan 16, 2014 at 1:44 am
   Interesting analysis. It can also be clarified by the fact that homemade cottage cheese bought at the market will cost much less than packaged cottage cheese in a supermarket. And the fact that he is a little fatter is not critical if you are a weakling who strives to gain weight.

Main stages of processing

As mentioned earlier, processing of raw materials occurs in several stages. Meat processing enterprises have appropriate workshops for these stages. It all starts at the cattle farm, where animals are provided with the necessary conditions for rest before slaughter, so that the meat is then of the proper quality and does not spoil. From there, the cattle are sent to the slaughterhouse and enter the meat cutting department.

During cutting, half carcasses are divided into cuts. Moreover, if it is beef, then the half carcasses are divided into seven parts, pork according to the standard scheme - into three, and lamb - into two cuts. All this happens on overhead tracks or on a conveyor. Then the meat of the dressed carcasses is deboned and trimmed.

The purpose of deboning is to separate the flesh with minimal cutting from the bone. The trimming shop specializes in stripping meat of contaminants, films, small bones, blood vessels, cartilage and tendons. The final stage of the entire processing process is sorting, when the stripped parts of the carcass are assigned a grade.

Safety precautions

Boning meat requires caution and compliance with labor safety instructions on the part of the worker. The danger lies in possible cuts during manual cutting and electric shock during mechanical deboning.

For example, when working with a knife for himself, a deboner runs the risk of getting cuts on the stomach while cutting up a carcass. When deboning the scapula, neck, or stripping the pelvic part, when the thumb and forefinger of the left hand go deeper into the meat, there is also a possibility of damage to the limb.

Therefore, the worker must be provided with certain protective equipment:

• an apron;
• chain mail and cotton gloves;
• boots;
• helmet;
• oversleeves.

Thus, a two-fingered metal glove is designed to protect the left hand, and a chain mail apron or apron ensures the safety of the body.

What determines the quality of an MMO?

Mechanically separated meat (what it is, we discussed above) will become high quality if certain rules are followed. First of all, the deboned raw materials must be cooled, which makes it possible to destroy pathogenic bacteria.

It is also necessary to monitor the equipment, repair and sharpen it on time. The meat mass must be used immediately or frozen. The process of obtaining MMO is quite cost-effective, as it ensures waste-free production.