4 ways to maximize poultry processing yields: There are key points and operations along the processing line that merit particular attention to ensure the processing plant produces the maximum yield.

Counting the number of birds passing through the poultry processing plant is standard practice, since it reveals any discrepancies between the quantity of birds arriving from the farm and those processed. Yet processing plants sell pounds or kilos of meat, not simply units, so it is important to measure yield at each stage of processing, in addition to simply counting the number of birds.

Once the necessary equipment and methodologies are in place to monitor yield, measurements can be taken at intervals along the line and operations can be adjusted if yield is below target.

1 Key yield check points

The volume of meat produced will be the sum of various gains and losses that occur during processing. There are key points along the processing line where losses, often known as hidden losses, occur, and these are the ideal points for monitoring.

Profiting from small changes in poultry processing www.WATTAgNet.com/articles/23187

When live birds are hung on the overhead conveyor, their weight can be taken as 100 percent.

The first weight loss will occur immediately after slaughter at bleeding. At this point, a chicken’s blood will account for approximately 7 percent of its live weight.

Approximately 45 percent a chicken’s blood will be lost in the bleeding tunnel - the equivalent to 3 percent of its live weight. Therefore, immediately prior to entering the scalder, the carcass should weigh 97 percent of the chicken’s original live weight.

2 Importance of correct bleed time

This is the point where the first yield control should be put in place. If bleeding times are not properly adjusted to local climatic conditions and height above sea level, quality...