Adetola, Sunday Olufemi and Onawumi, A.S. and Lucas, Emanuel Babajide (2012) INVESTIGATION INTO MECHANIZED DE-FEATHERING PROCESS AND OPTIMAL SCALDING TEMPERATURE OF EXOTIC AND LOCAL BIRDS IN SOUTHWESTERN NIGERIA. Transnational Journal of Science and Technology, 2 (3). pp. 1-10.
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Abstract
The ever increasing demand for poultry meat among the non-vegetarians world-wide has imposed greater responsibility on poultry processing industry. The traditional manual method of de-feathering of fowls is gradually going into extinction with the development of different capacities of de-feathering machines for both commercial and household use. This work is focused on development of a small scale de-feathering machine and to investigate into the optimal scalding temperature which can produce scalded chicken that has no scar. Randomly sampled birds from two categories of broilers birds (local and exotics breeds) from local markets of southwestern Nigeria were considered for determination of optimal scalding temperature, duration of immersion and feather plunking force. Effective and efficient defeathering was achieved on local chicken at a scalding temperature between 80-85oC for 5minutes immersion duration, while that of exotic chicken it took place between 65-70oC for 3minutes immersion duration. Feather retention force (FRF) of each categories of bird alsovaries significantly. However the de-feathering quality was generally within the acceptable limit.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | De-feathering, Scalding; Feather retention force; immersion duration. |
| Subjects: | T Technology > T Technology (General) T Technology > TJ Mechanical engineering and machinery |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Mrs Hannah Akinwumi |
| Date Deposited: | 16 Apr 2018 14:27 |
| Last Modified: | 16 Apr 2018 14:27 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/10608 |
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