All Issue

2018 Vol.43, Issue 4 Preview Page
December 2018. pp. 386-393
Abstract

Purpose: Chicken cutting is done manually, which is inefficient, unhygienic, and carries a high accident risk during processing. This study develops and evaluates an automatic chicken cutting machine that suits small-scale workplaces. Methods: This study developed an automatic chicken cutting machine equipped with four traverse blades and two longitudinal blades. An experiment was conducted with various blade rotating speeds and tray feed rates to evaluate the machine’s performance. The chicken loss rate and chicken piece weights were measured to calculate the coefficient of variation (CV), thereby determining processing uniformity. Results: The optimal cutting conditions with the smallest chicken loss rate were 0.05 m/s tray feed speed and 18.8 m/s and 16.4 m/s for the traverse and longitudinal blades, respectively. The processing ran at 55.3 chickens per hour and the chicken pieces were more uniform when using the device than for hand-work processed pieces. Conclusions: The loss rate increased in proportion to the cutting-blade rotation speed due to the high cutting rate in meat. The loss rate also increased as the tray feed speed slowed because the cutting blade pushed the chicken meat. The tray feed speed should be increased to improve the amount processed per hour.

References
  1. Heck, B. 2006. Automated chicken processing: machine vision and water-jet cutting for optimized performance. IEEE Control Systems 26(3): 17-19.10.1109/MCS.2006.1636305
  2. Hazenbroek, J. E. and A. H. De Vree. 2010. Method and Apparatus for Automatic Meat Processing. U.S. Patent No. 20100317272.
  3. Kang, S. G. 2002. Automatic cutting machine a chicken. Korea Patent No. 1020020072892 (in korea).
  4. Kang, C. S. 2011. A cutting apparatus for chicken. Korea Patent No. 1020110050388 (in Korea).
  5. Kang, S. J. 2013. Cutting device for meat. Korea Patent No. 2020130005957 (in Korea).
  6. Kaygisiz, F. and Y. Cevger. 2010. Effects of marketing chicken meat as a whole or cut up on enterprise income. Turkish Journal of Veterinary and Animal Sciences 34(1): 17-23.
  7. Kim, B. M., S. K. Cho, K. H. Song and Y. K. Kim. 2001. The differentiated strategies for pork processing and marketing. Korean Journal of Food Marketing Economics 18(1): 131-154.
  8. Kim, B. K., E. G. Hwang and S. M. Kim. 2010. Meat quality and sensory poperties of korean native black goat by different castration age. Korean Journal for Food Science of Animal Resources 30(3): 419-426 (In Korean, with English abstract)./10.5851/kosfa.2010.30.3.419
  9. Kim, T. H. and H. K. Lim. 2005. Development of vegetable soybean thresher. Journal of Biosystems Engineering 30(3): 141-146 (In Korean, with English abstract).10.5307/JBE.2005.30.3.141
  10. Lee, J. T. and T. H. Kim. 2011. Studies on development of a chicken feet-bone remover (I) - analysis of design factor with chicken feet-bone remover. Journal of Biosystems Engineering 36(4): 252-256 (In Korean, with English abstract).10.5307/JBE.2011.36.4.252
  11. Lee, J. T. and T. H. Kim. 2011. Studies on development of a chicken feet-bone remover(Ⅱ)- manufacture of chicken feet-bone remover. Journal of Biosystems Engineering 36(4): 257-266 (In Korean, with English abstract).10.5307/JBE.2011.36.4.257
  12. Song, D. B., S. K. Lee and Y. K. Jung. 2003. Analysis of red pepper calyx cutting using a rotational cutter. Journal of the Korean Society for Agricultural Machinery 28(3): 209-216 (In Korean, with English abstract). http://doi.org/10.5307/JBE.2003.28.3.20910.5307/JBE.2003.28.3.209
Information
  • Publisher :The Korean Society for Agricultural Machinery
  • Publisher(Ko) :한국농업기계학회
  • Journal Title :Journal of Biosystems Engineering
  • Journal Title(Ko) :바이오시스템공학
  • Volume : 43
  • No :4
  • Pages :386-393
  • Received Date :2018. 10. 31
  • Accepted Date : 2018. 11. 30