Processo de desossa de coxa de frango em um frigorífico: perdas de carne

Abstract

The gains and losses in the industrialization process is something that affects all organizations being of great or small impact. Managing losses is extremely important since having fewer losses the organization obtains a greater competitiveness in the market that it is inserted when it is related to competitors. Given this scenario, the present study has as the main goal to establish a production process that can reduce the percentage of meat losses in deboning of chicken’s thighs, and it has as specific objectives: to describe and to analyze the deboning chicken’s thighs process by hand; to diagnose the failures that cause meat losses in this process, and to propose production methods and techniques that reduce meat waste in deboning process. The methodology used for the development of the study was characterized as quantitative and descriptive, with an applied nature approach, besides to be a case study. The necessary data were collected from documents that already exist in the management information system of the organization and, from an observation of the chicken’s thigh deboning production process made by hand to identify flaws in the process. In the data analysis, it was possible to identify that the organization has a large percentage of meat losses in the manual deboning process. In this way, by the results obtained, the proposals for improvements in this process are that the organization changes, in parts, its current pattern leaving more skin on the deboned pieces. It is necessary that the operators take greater care when they are carrying out the process, and the knives available for the performance of the activity have to be always well sharp, providing a greater precision at the time of cutting. With these changes the organization will have less losses, mainly of meat and skins, thus providing greater gains.