ASA0102

INTRODUCTION TO FOOD
INDUSTRY
TOPIC : CHICKEN
IFFAH UMIRA BINTI SUHAIMI AS06561

FADZRAMADA BINTI PELING AS06676

ANNISHA IZZATIE BINTI AYOB AS07586

AINA SYIFA BINTI NADZRI AS06619

NURAISYAH AFIQAH BINTI SULAIMAN AS06708

AZHAN FIKRI BIN ZULKEPLI AS06703

 Introduction
The chicken is one of the poultry products. It is one of the most
common and widespread domestic animals. Humans keep chickens
primarily as a source of food, consuming both their meat and their
eggs. The meat of the chicken, also called "chicken", is a type of
poultry meat.
Because of its relatively low cost, chicken is one of the most
used meats in the world. Nearly all parts of the chicken can be used
for food, and the meat can be cooked in many different ways.
Popular chicken dishes include roasted chicken, fried chicken,
chicken soup, Buffalo wings, tandoori chicken, butter chicken, and
chicken rice. Chicken is also a staple of many fast food restaurants.
 There are two types of chickens which are broilers
and layers. Broilers are chickens raised to produce
meat. Both males and females are raise for a short
time -four to seven weeks, then slaughtered. They are
kept in free run barns, or can be kept in outside runs
on hobby farms. Layers are chickens raised to
produce eggs. Only the females are kept. They get to
live longer. They can be kept in cages, enhanced
cages, free run barns, or can run outside on hobby
farms.
 The food science of
chicken
Meat is animal muscle, 75% of which is water. The rest is protein (about
20%) and fat (5%), as well as small amounts of carbohydrates, acids and
minerals.

So what happens when a piece of raw meat goes on a hot frying pan?
The protein molecules are in bonded coils, but as heat is applied the
bonds break and the coils start to unwind. Meanwhile much of the water
content in the muscle fibers leaches out thats why your fillet steak or
chicken breast is smaller after cooking than when it is raw.

Rigor mortis (Latin: rigor "stiffness", mortis "of death"), the third stage of
death, is one of the recognizable signs of death, caused by chemical
changes in the muscles post mortem, which cause the limbs of the corpse
to stiffen. Rigor mortis can occur as soon as 4 hours post mortem.
 Rigor mortis is very important in meat technology. The onset of rigor
mortis and its resolution partially determine the tenderness of meat.

If the post-slaughter meat is immediately chilled to 15 C (59 F), a

phenomenon known as cold shortening occurs, whereby the muscle
sarcomeres shrink to a third of their original length. Cold shortening is
caused by the release of stored calcium ions from the sarcoplasmic
reticulum of muscle fibers, in response to the cold stimulus.

The calcium ions trigger powerful muscle contraction aided by ATP

molecules. To prevent cold shortening, a process known as electrical
stimulation is carried out, especially in beef carcasses, immediately
after slaughter and skinning. In this process, the carcass is stimulated
with alternating current, causing it to contract and relax, which depletes
the ATP reserve from the carcass and prevents cold shortening.
 Benefit of chicken as food
High Protein Content: Chicken is one of the highest protein suppliers normally found in peoples
diets. The amount of protein found in it is 18 g per 100 g of chicken, which is very high. Protein
plays an important role in our diet. It is made of amino acids that make up protein, which are the
building blocks of our muscle. The recommended amount of daily protein requirements is 1 gram
per 1 kg of body weight, or 0.4 g of protein per pound of body weight. These numbers are for
normal people. For athletes, the daily requirement of protein is about 0.6 g to 0.9 g per pound,
which is more than double the regular requirement.

Important Source of Vitamins and Minerals: Chicken is not only a very good source of protein, but it
is also a very good source of vitamins and minerals. The vitamins and minerals found in it are very
useful in numerous activities in our body. For example, B vitamins are useful in preventing cataracts
and skin disorders, boosting immunity, eliminating weakness, regulating digestion, and improving
the nervous system, as well as preventing migraine, heart disorders, grey hair, high cholesterol,
and diabetes.

Vitamin D helps in calcium absorption and bone strengthening. Vitamin A helps in building up eye
sight and minerals such as iron are helpful in hemoglobin formation, muscle activity, and eliminating
anemia. Potassium and sodium are electrolytes, phosphorous is helpful in tackling weakness, bone
health, brain function, dental care, and metabolic issues.
Control of Blood Pressure: Chicken consumption has been found to be
useful in controlling blood pressure as well. This was observed in people
with hypertension and in many African Americans. Though the diet was
also comprised of nuts, low-fat dietary products, vegetables, and fruits.

Reduced Risk of Cholesterol Accumulation: The amount of saturated fat

and cholesterol found in red meat such as beef, pork, and lamb is much
higher than the levels found in chicken, fish, and vegetables. Therefore, the
American Heart Association has advised consuming chicken or fish instead
of red meat for a lowered risk of cholesterol and subsequent heart disease
development. The AHA also says that consuming chicken or fish must be
limited to normal levels, as excessive consumption can also lead to the
development of heart disease.

Common Cold: Intake of warm chicken soup also provides relief from
common cold, including symptoms like a congested nose and a sore
throat.
far Slaughter
house
m
 Farm
How To Pick Up Your Chickens
When picking up a chicken use both hands to pin the
wings to her side. This will stop her flapping. Life her
up and then place one underneath her with your
middle finger in between her legs and your index, and
fourth finger outside of the legs. Use your other hand
to hold her close to you. She should remain quiet like
this.
HOUSING
Chicken houses should be:
Well ventilated to allow easy flow of air.
Have proper sanitation, stagnant water should not be left in the
house.
Should be raised timber platform is fixed in the house so as the
chickens are able to do exercises.
Its healthy for chicken to have a bit of access to their droppings to
maintain natural the environment.
Provide a basin full of sand in the chicken house which can be used
by the chicken to bath.
Chicken must not sleep in a wet house as this may be a bacteria
 placed in up light
Ensure a
clean, quiet Don't store eggs
and dry for more than
environment Eggs should be
kept in egg

HOW ABOUT THE

CHICKS???
During the first weeks after hatching, keep the
chicks in an enclosure supplied with some heat
and light especially at night. The brooding house
should be well ventilated.

If theres any broken eggs,

remove them with all the Provide
particles because if you enough food
don't, the hens can taste for the
and if it finds the taste hatching hen
 ON THE WAY
TO THE
SLAUGHTERHOUSE.
AUTOMATIC BIRD RECEIVING
SYSTEM
Fully automatic drawer
transportation and factory
reception equipment.
Trolley live bird transportation
and factory reception system.
CONTAINER WASHER
CRATE HANDLING
SYSTEM
Trolley live bird transportation
and factory reception system.
High pressure spray washer for
traditional plastic live bird crates.
LIVE BIRD CRATE WASHER
 SLAUGHTERHOUSE
animals are received and kept around in stockyards
and pens for 1 day. The animals are watered, but in
most cases not fed unless they are kept more than 1
day.

Electrical
Immobilization
Shackling

Bleedout
Tunnel and
Scald Tank
Neck-
Cutting
 SLAUGHTER FACTORY
FARM
CENTER

CONSUMER RETAIL WHOLESALE


Right after the process of
slaughtering , the chicken
were transported to the
factory
After packaging , it was
transferred into frozen
process whereby the
product was kept in a box
with temperature below
40
FACTORY iImersed in a "chiller" of
cooled, chlorinated water
At the factory , the for 40-50 minutes. The
chicken was cleaned internal temperature of
again to ensure the the chicken must be
hygienic of the poultery brought down to 40 F
was preserve (4.4 C). One must be
very careful not to cool
the chickens down too
rapidly because itll cause
cold shortening making
the meat extremely
After cutting , the tough.
products were Then, it passed to a
packaged . For example , cutting room, where
the raw chicken was put workers cut them into
into a box and some parts, unless they are to
other products (meat only be packaged whole. From
) was transferred into here, meat from the
other department to backs ,necks , wings may
process the byproducts. processed separately to
process into raw chicken
 WHOLESALE

The packaged products such as hot

dogs were transported to wholesale
and at here the the chicken will be
graded along with the products
according to their freshness of meat
and the skin color of the chicken and
transport it to the Retailer.
 RETAILER

Retailer can be in many types such as supermarket , hypermarket , local

grocery or even local own business. However in here, we are focusing more
on supermarket such as Giant , Tesco , Cold Storage , AeonBig and etc .
After being transported to the retailer , the chicken were divided into
byproducts and raw products .

Display
Cooked chicken meat,
cooked seafood and any
others are stored in
separate display facilities to
raw chicken meat.. A
partition of adequate height
to prevent cross
contamination in the
display unit is installed as a
barrier to prevent contact
and contamination
Freezer
Frozen product is to remain
frozen. Freezer units to be
checked daily to ensure
product is frozen and hard.
Where product has thawed
the business will initiate
corrective action as required
for chilled product when
temperatures exceed critical
limits. Any frozen product
temperature incident will be
recorded in the corrective
action section of the chillers
and display temperature
records
Facilities by
Retailer
Receival
butcher inspects the
vehicle to ensure that no
unwrapped chicken meat
is in contact with the floor
of the vehicle
Packaging materials
Any packaging materials that
will come into contact with
product shall be made of food
grade materials and be
accompanied by supporting
documents from the supplier.
They will be stored to exclude
contamination by dust.
Products must be
labelled to identify
slaughtering
establishment. Any
cartoned product
observed to be damaged
should be rejected and all
details recorded
Coolroom
Packaged chicken meat and
chicken meat trays are
stored off the coolroom floor.
Cooked chicken meat is well
separated from raw meat to
prevent any possibility of
contact and contamination.
In the case of chilled carton
chicken meat , place the
thermometer probe between
the primal vacuum packs
inside the carton to measure
the deep muscle
temperature. The
temperature should be at or
below 5C or at or below
-15C for frozen product.
All chicken meat or
cartoned product
received shall be
inspected to ensure that
they are free from
contamination and are
marked with inspection
stamps to indicate the
product has been
prepared at licensed
Raw product labelling requirements

Labels should include the following information:

The name and address of the premises
The animal species from which the meat or meat product
is derived
The trade name or the description of the meat or meat
products contained in the package
One or more of the following:
1. The date of packaging and a statement of the minimum
durable life of the packed food in the minimum durable life
form (insert the number of days, weeks or months)
2. Use-by date
3. Best before date
4. The weight
5. A Nutrition Information Panel (NIP) is required for all Examples of labelling
packaged products that have added ingredients
needed
6. Ingredient lists are required for all packaged products with
added ingredients.
Packaging of chicken

Products of chicken
 Consumer will keep
the frozen products
into fridge to preserve
its nutrients.
 END-PRODUCTS OF CHICKEN
What is end-product?
The final product of a series of changes, processes, or
operations.
Many different products can be produced from the
manufacture of chicken.
The products of Chicken may varies from its meat to its
waste material.
 End Products of Chicken
Sausages and other products with 100% chicken meat
There are many well established and popular products which
contain chicken meat only.
Chicken Frankfurter and Chicken Bologna
Finely comminuted products,can be considered as raw-cooked
products.
Chicken Nuggets
This is a value-added chicken product prepared by utilizing the
tough meat of culled layers/ discontinued breeder stocks.
 End-Products of Chicken
Pickled eggs- A simple, cost-effective and efficient
technology developed for pickling of chicken eggs for
storage and marketing at ambient temperature in ready-
to-eat form.
Pet food- Highly nutrious, self-stable biscuits prepared
from a combination of poultry slaughter by-products,
leaker egg liquid, cereal and edible oil for adult pet dogs.
Albumen rings- This are egg snack food,prepared by
cooking blended egg albumen in ring molds and battering
and breeding the coagulated albumen prior to deep at
frying.
 End Products of Chicken
Coated / Breaded products-In the poultry sector, similar products
can be produced include chicken nuggets (ground meat mix),
chicken sticks or fingers (muscle strips) or chicken schnitzel (breast
muscle slices).
Chicken Feathers- The feathers can be ground up and uses as a
protein supplement in animal feed. Plus,the feathers also can be
heated, mixed with other materials, and molded into plastic.
 End Products of Chicken
Chicken Eggs From Hens- As the source of Proteins. Plus,the
brown chicken eggs supply liquid products like egg white and egg
yolk or whole egg. These products are suitable for industrial
purposes and as food or ingredient for restaurants and hotels.
Waste Products (Chicken Manure)-Act as organic
fertilizers,especially for soil low in nitrogen.But, this method will lead
to pollution to the water. To control run off,chicken producers may
optional to alter the feed they give their broilers, by adding enzymes
that help breakdown some of the nutrients in their waste.
THE PRODUCTS OF CHICKEN
 IMPORTANCE IN DIET
HIGH IN PROTEIN
The protein in chicken lends itself to muscle growth
and development, and help support a healthy body
weight and aid weight loss.
PLENTY OF PHOSPHORUS
Chicken is also rich in phosphorus, an essential
mineral that supports your teeth and bones, as well
as kidney, liver, and central nervous system
function.
 IMPORTANCE IN DIET
METABOLISM BOOSTER
Vitamin B6 encourage enzymes and metabolic cellular
reactions, which means eating chicken will keep blood
vessels healthy, energy levels high, and metabolism
burning calories.
GOOD FOR EYE HEALTH
Chicken is high in retinol, alpha and beta-carotene, all
derived from vitamin A, and all vital for healthy eyesight.
IMPORTANCE IN DIET
CURRENT ISSUES
a)Slaughtering center
Lack of slaughtering center and usually not in
hygienic condition.
b) Vulnerable to disease
Less antibiotics to fight disease or
bacteria such as Salmonella and
bumblefoot.

c)Excessive use of hormones

hormones used to accelerate the
growth rate of the chickens by
injection but the farmers like to
overuse the hormones to make the
chickens become bigger.
d)Slaughter
Apply stunning methods usually use
electric shock, asphyxiating with
carbon dioxide or shooting them with a
gun to immunize chickens before
slaughter.
e) no halal certificate

mostly chicken premises do not have

or show their halal certificate. This is
to ensure seperation of chickens
slaughtered properly or not.
 CONCLUSION
Overall, the quality of processed products made of chicken meat primarily refers to such products
esthetic characteristics, but may also refer to their nutrient value, whether naturally occurring or
introduced by processing and preservation technology. Postharvest handling procedure and processes
of chicken can materially influence such products quality, nutritional value, and safety.
Postharvest quality management of chicken starts from the farm and continues until it reaches the final
consumer. The postharvest quality status of the chicken product partially depends on some postharvest
practices/orientation carried out. Therefore, the hygiene and sanitation of worker, equipment, building
and storage to prevent viruses and bacteria get into the raw material of chicken meats product. In
addition, precaution must be taken to avoid the contamination of carcasses with slaughtered chicken
and separate sick or suspect chicken from other chicken to prevent the infection of viruses that give
result to postharvest losses. . Packaging and storage also have relation with food products quality.
Quality of food products is important since they will be served to the consumers.
Lastly, we hope the additional production derived from the application of improved technology and high
value inputs equal attention should be given to the post-harvest technology like that of production,
handling and marketing which is vital sector of industry. To solve specific problems in a specific area
effectively and economically, a comprehensive knowledge of the nature of postharvest losses should be
considered.
 REFERENCES
https://en.wikipedia.org/wiki/Postharvest
https://www.fsai.ie/legislation/food_legislation/slaughte
r_hygiene.html
Than
k You~