Aplicação de metodologia PDCA (planejar, fazer, verificar e padronizar) para redução de hematomas em carcaças de frango
In Brazil poultry farming is an important economic activity and is the second largest type of meat produced in the world. The chicken meat consumption in Brazil has been growing and leading the meat market. Consumers expect that the product have a standard quality. The associated attributes are: col...
| Autor principal: | Kessler, Edinara |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11508 |
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| Resumo: |
In Brazil poultry farming is an important economic activity and is the second largest type of meat produced in the world. The chicken meat consumption in Brazil has been growing and leading the meat market. Consumers expect that the product have a standard quality. The associated attributes are: color, appearance, texture and consistency. A very common problem in griller chickens slaughtering is the presence of carcass bruises, resulting an undesired appearance and standard quality out of. The PDCA methodology aims to solve problems efficiently and quickly, being easily applied inside the industries. This work aimed apply the PDCA Methodology in a grilled chicken slaughterhouse to reduce bruises. The percentage of bruises at the slaughterhouse was above the target for the indicator, causing losses for the company. The percentage of carcasses bruises at the slaughterhouse was above the proposed goal for the indicator, causing losses for the company. The work was divided in ten stages to facilitate its execution, being: to know the process, identify problem and goal, identify and prioritize the problem, identify and prioritize causes, identify and prioritize solutions, action plan, solutions implementation, verification of the obtained result, standardization and final considerations. The first step of the study was determined the region or carcass, which had the highest occurrence of bruising, being the wing and leg. The causes with the greatest influence on the bruising occurrence were mapped, the main causes indicated were the farming management and the distance between the slaughterhouse and aviary, slaughtering process stages of the slaughter such as hanging, stunning and bleeding, the catching team and type of bleeding cut. After identifying the main causes, solutions were identified for each of them. Then, an action plan was developed with the proposed solutions. The action plan obtained a total of 33 actions, most of them focused on the management and physical structure of the slaughterhouse. With the actions proposed and implemented it was possible to reduce the bruising occurrence in chicken carcasses below the goals proposed at the beginning of this work. |
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