Avaliação da perda de peso da carcaça suína no processo de resfriamento
The increase in consumption of pig meat has a higher demand for consumers by a quality product, causing this to become a determinant factor for the highlight of the refrigerators in relation to the market. In order to achieve the level of quality established, it is necessary for industries to analys...
| Autor principal: | Oliveira, Mariana Silva De |
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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/1/13072 |
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| Resumo: |
The increase in consumption of pig meat has a higher demand for consumers by a quality product, causing this to become a determinant factor for the highlight of the refrigerators in relation to the market. In order to achieve the level of quality established, it is necessary for industries to analyse their processes rigidly, ensuring greater yield during production. Within that context, this research was aimed at evaluating the weight loss of swine carcass during the cooling process. For this, it presented the concept of quality management and its tools, describing the cooling process and checking its parameters, to understand its influence on weight loss. Initially there was a study on the behave our of swine carcasses in six chambers of cooling during the continuous process. Then an analysis was conducted only in the chamber where carcases were available for sale, checking the behave our of the same in the process in batch. Following, with the assistance of Microsoft Office Excel, Action Stat Pro and Past software, the descriptive analysis of the process, with the variables weight and temperature, is possible to find the percentage of weight loss of these carcasses, as well as verifying the difference between the process Continuous and by batch in relation to that percentage. In the face of research, such processes did not present significant results to present the best, however, it was possible to analyze that the company did not possess sufficient capacity in the Chambers to carry out the process in batch, so it was preferable to the process Continuous. When comparing the results between the cameras, it was possible to realise that there was a difference in the weight loss between the carcases studied in each of them, however, the variability of the process also depended on the characteristics of each pig, as well as the slaughter management until the moment when It was cold, causing the percentage of weight loss to be within the parameters acceptable by the company, which must be constantly controlled and accompanied to maintain the quality of the meat. |
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