Portioning of carcasses Deboning
Portioning of carcasses
Portioning of the carcass into major parts with bone: such as wings, legs (drumstick) or breasts can either be done manually or automatically.
Removal of meat from the bone. Worldwide, the demand for deboned breast and leg meat both for retail and further processed product applications continues to grow steadily. removal of bones can be done either by hand or (semi)automatic. both operations might result in microbiological and physical contamination.
Food safety issues:
Physical contamination (bone particles) during deboning
Cross contamination by equipment or by manual handling