Perda de peso por desidratação no resfriamento de carcaças suínas

Abstract

The pork has gained more space in the Brazilian consumer's table in recent years; Allied to this, Brazil is a major producer and exporter of this type of meat. The challenges of production are large consumers, importers and supervision and legislation are every day more stringent. Furthermore, it is necessary to constantly seek improvements in industrial processes, in order to increase the yield, and consequently the profits with the industrialization of the product. The cooling process interferes directly on the carcass yield. The objective of this study is to evaluate which variables influence the weight loss ratio in pig carcasses during chilling. To this were quantified the resulting weight losses of the cooling process of cooling chambers 7, and then the results were submitted to analysis regarding the following variables: the disposal of carcasses inside the chambers; cooling system of the cameras. Which was concluded by the Tukey test with 95% confidence interval to a 5% significance level that the cooling system of the cameras significantly interferes with weight loss process by dehydration of carcasses, while the arrangement of the same within the chambers does not interfere in this process. So that the study of these factors can help significantly within industries, because they are important performance indicators, through which it is possible to propose improvements and actions responsible for improving the performance of the whole process, maximizing profits and thus reducing losses.