ZDHU.htm

NR ZDHU

AU Miller,B.F.; Kula,S.A.; Goble,J.W.; Enos,H.L.

TI Microwave energy for feather release

QU Poultry Science 1982; 61: 463-467

PT journal article

AB One quart of water and 200 BTU's of energy are used for scalding each broiler carcass in the feather removal process. Microwave energy reduces energy use and eliminates water use in the scalding process. Five broilers were scalded in hot water and tested to determine the amount of force necessary to remove individual feathers. A standard of 3.5 N was accepted as the maximum force required to pull a feather. A total of 193 birds were treated using a Gerling-Moore microwave unit. All of the feather tracts of each bird were tested for feather release and any tissue damage observed. A statistical discriminant analysis completed on the data revealed that satisfactory feather release can be achieved, with the variable being based upon the bird's weight, the power expended, and the exposure time on either of the extremities or torso feather tracts. The use of microwave energy is feasible to replace water scalding, eliminating the polluted water by-product of scalding and saving 68 BTU's of energy for each bird processed. However, a major problem remaining is to develop a means of exposing the extremities of the carcass to less microwave energy than torso feather tracts to prevent tissue damage.

SP englisch

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