Análise do processo de resfriamento de carcaças suínas para identificar as causas quebra de peso

Abstract

In the steps of the existing pig reduction process, what are the normal conditions and the use of processing. However, one proportion with which this loss happens is that it must be controlled and analyzed. In doing só, a company located in Rio Grande do Sul, made available to make the object of study of some variables, which is a weight loss of the swine carcass by cooling. To understand the process, the mapping of the cooling activity was made, and in order to identify as causes, elaborate or layout of the cooling chambers where they are the carcasses analyzed, in search of information on the impact on the environment. Also analyze the influence of the various variables cited by the authors who research on this subject, and relate to the impact on the process, thus, deepening and grounding for possible construction of points. As variables that alter the potential for improvement in pig inlet weight, and in the cooling method used in chamber 03, they do not reach as low temperatures as too much. Thus, while chambers 01 and 06 had an average of 2.25% and 2.30%, respectively, in chamber 03 there was a loss of 2.68% per carcass. In addition, a variable cooling time will be displayed for a smaller homogeneity break. This concludes that it is ideal for gradually increasing the live weight of the pig and analyzing its effects. About the cold exposure time, from the mapping it was possible to identify the best way to manage this cause, is to control inputs with the FIFO method.