Syarat Mutu Karkas

1. Syarat Mutu Karkas

2. Quality Quality is defined as the sum of the properties or characteristics possessed by a food which affect the acceptability or consumer preferences towards these foodstuffs.

3. Standard Standard is defined as a description of one or more properties or characteristics of foodstuffs divide it into two or more groups called grade.

4. Government standard Government standards developed by the government. The government acted as voluntary in the case of certain quality standards, or in the case of inspection of poultry products to be shipped overseas.

5. Trading standard Trading standards developed by each company. Trading Standards are usually only known by their respective companies.

6. Research standard Research standards developed by the researchers as a standard or control to be compared to products produced by other treatments were slightly different.

7. Dressed poultry carcass means a poultry carcass from which the feathers, hair, head, the feet at the tarsal joints and uropygial gland have been removed and the carcass has been eviscerated.

8. Poultry half (half poultry) means one of the two approximately equal portions of a dressed poultry carcass obtained by cutting through the backbones (thoracic vertebrae), pelvic bones (pelvis) and keel bone (sternum) along the median line. Note: the poultry half shall exclude the neck.

9. Front quarter (breast quarter) means the front (anterior) portion of a poultry half obtained by cutting immediately behind (posterior to) and parallel to the rib cage (posterior to the seventh thoracic vertebra, seventh rib and sternum).

10. Hind quarter (leg quarter) (chicken leg, back attached) means the hind (posterior) portion of a poultry half which is separated from the front quarter as described above. Note: the term leg, back attached may also be used to identify this cut.

11. Wing means that portion of the whole poultry obtained by cutting through the shoulder joint (articulation between the clavicle, coracoid and humerus). It includes the wing drumette, the winglet and may include the wing tip.

12. Wing drumette means that proximal portion of the wing which is separated from the whole poultry by cutting through the shoulder joint as described, and from the winglet by cutting through the elbow joint (articulation between the humerus and radius/ulna). Note: the wing drumette shall not be referred to as drumstick.

13. Winglet (v-wings) means that distal portion of the wing obtained by cutting through the elbow joint (articulation between the humerus and radius/ulna). Part of the wing tip may be removed.

14. Leg means that portion of the whole poultry obtained by cutting at the natural seam through the hip joint (articulation between the femur and the pelvis). It includes the thigh and drumstick jointed or disjointed and may include pelvic meat. It excludes pelvic bones, back skin, abdominal skin and exessive fat.

15. Thigh means that proximal portion of the leg which is separated from the whole poultry by cutting at the natural seam through the hip joint as described, and from the drumstick by a straight cut through the knee joint (femoro-tibial articulation). It may include pelvic meat but shall exclude pelvic bones, back skin, abdominal skin and excessive fat.

16. Drumstick means that distal portion of the leg which is separated from the thigh by a straight cut through the knee joint as described above.

17. Breast (full breast) means that portion of the whole poultry which is separated from the wing by cutting through the shoulder joint, from the neck by cutting approximately through the twelfth neck bone (cervical vertebra), from the back by cutting through the ribs at the junction of the vertebral ribs and back and from the hind quarter by cutting immediately behind (posterior to) the rib cage (seventh rib and sternum). The breast includes the “Y” shaped ends of the ribs and excludes the necksk in.

18. Half breast means one of the two approximately equal portions of a breast obtained by cutting through the breast bone (sternum) along the median line. Note: the breast may be portioned in two approximately equal parts (half breast) as described or in three parts by first removing the wishbone (see below) portion then by cutting the breast bone (sternum) along the median line. For exact weight-making purposes, these parts may be substituted for lighter or heavier pieces and the package may contain two or more of such parts without affecting the appropriateness of the product description as breast.

19. Wishbone means that front (anterior) portion of the breast obtained by a cut passing through the hypocledial ligament located between the tip of the wishbone (hypocledium) and the front point of the breast bone (carinal apex of the sternum), then between the wishbone (clavicle) and coracoid up to a point where the wishbone (clavicle) joins the shoulder. The neck skin shall be excluded.

20. Trimmed breast means that portion of the breast obtained by a cut passing along the junction of the vertebral and sternal ribs. The sternal ribs may be removed and the neck skin shall be excluded. Note: the trimmed breast may be portioned in two approximately equal parts (half trimmed breast) as described below, or in three parts by first removing the wishbone portion as described, then by cutting the breast bone (sternum) along the median line. For exact weight making purposes these parts may be substituted for lighter or heavier pieces and the package may contain two or more of such parts without affecting the appropriateness of the product description as trimmed breast

21. Half trimmed breast means one of the two approximately equal portions of a trimmed breast obtained by cutting through the breast bone (sternum) along the median line.

22. Breast fillet means that round, elongated fusiform muscle, (supra coracoid muscle or deep pectoral) found on each side of the keel bone (sternum).

23. Whole back means that portion of the whole poultry which is separated from the breast as described above. It includes the neck, thoracic vertebrae, pelvic bones and tail. It may include parts of the vertebral ribs.

24. Back means that portion of the whole back which is separated from the neck by cutting in the vicinity of the shoulder joint (approximately through the twelfth cervical vertebra). It includes the thoracic vertebrae, pelvic bones and tail, the skin and adhering meat. The vertebral ribs and/ or scapula may be removed.

25. Stripped back means the back from which the meat adhering to the pelvic bones has been removed

26. Neck means that front (anterior) portion of the whole back or carcass obtained by cutting near the shoulder joint (approximately through the twelfth cervical vertebra). It may include the skin.

27. Poultry giblets means the liver, the heart or the gizzard or any combination thereof of the same species, obtained from a dressed poultry carcass.

28. Ground poultry means fresh, boneless, skin on/skinless comminuted poultry meat that has a fat content identified by one of the following terms:

29. SNI 3924:2009 (Mutu karkas dan daging ayam) Karkas. bagian tubuh ayam setelah dilakukan penyembelihan secara halal, pencabutan bulu dan pengeluaran jeroan, tanpa kepala, leher, kaki, paru-paru, dan atau ginjal, dapat berupa karkas segar, karkas segar dingin, atau karkas beku. Karkas segar. karkas yang diperoleh tidak lebih dari 4 jam setelah proses pemotongan dan tidak mengalami perlakuan lebih lanjut.

30. SNI 3924:2009 Karkas segar dingin. karkas segar yang didinginkan setelah proses pemotongan sehingga temperatur bagian dalam daging (internal temperature) antara 0oC dan 4oC. Karkas beku. karkas segar yang telah mengalami proses pembekuan di dalam blast freezer dengan temperatur bagian dalam daging minimum -12oC.

31. SNI 3924:2009 Daging. otot skeletal dari karkas ayam yang aman, layak, dan lazim dikonsumsi manusia. Konformasi. ada tidaknya kelainan bentuk karkas dari tulang terutama pada bagian dada dan paha. Perdagingan. ketebalan daging pada dada, paha, dan punggung.

32. SNI 3924:2009 Perlemakan. penyebaran dan jumlah lemak di pangkal leher (pectoral) dan rongga perut (abdominal). keutuhan karkas. tidak ada tulang yang patah atau hilang, persendian yang lepas, kulit atau daging yang sobek maupun hilang.

33. SNI 3924:2009 Perubahan warna. penyimpangan warna karena terdapat memar, pendarahan, freeze burn dan atau perubahan warna lainnya yang disebabkan oleh mikroorganisme atau zat-zat kontaminan. Kebersihan. ada tidaknya bulu tunas (pin feather) pada karkas.

34. SNI 3924:2009 Memar. perubahan warna dan konsistensi pada daging akibat benturan fisik. Freeze burn. perubahan warna pada daging akibat kontak dengan permukaan yang sangat dingin, di bawah temperatur -18oC. Nomor Kontrol Veteriner (NKV). sertifikat sebagai bukti tertulis yang sah telah dipenuhinya persyaratan higiene-sanitasi sebagai kelayakan dasar jaminan keamanan pangan asal hewan pada unit usaha pangan asal hewan.

35. Kalsifikasi umur Umur kurang dari 6 minggu = muda (fryer/broiler) Umur 6 minggu sampai dengan 12 minggu = dewasa (roaster) Umur lebih dari12 minggu = tua (stew)

36. Klsifikasi bobot karkas Berat karkas kurang dari 1,0 kg = ukuran kecil Berat karkas 1,0 kg sampai dengan 1,3 kg = ukuran sedang Berat karkar lebih dari 1,3 kg = ukuran besar

37. Syarat mutu karkas Konformasi Perdagingan Perlemakan Keutuhan Perubahan warna Kebersihan

38. Karkas mutu 1 Konformasi: sempurna Perdagingan: tebal Perlemakan: banyak Keutuhan: utuh Perubahan warna: bebas dari memar dan atau “freeze burn” Kebersihan: bebas dari bulu tunas (pin feather)

39. Karkas mutu 2 Konformasi: Ada sedikit kelainan pada tulang dada atau paha Perdagingan: sedang Perlemakan: banyak Keutuhan: tulang utuh, kulit sobek sedikit, tetapi tidak pada bagian dada Perubahan warna: ada memar sedikit tetapi tidak pada bagian dada dan tidak “freeze burn” Kebersihan: Ada bulu tunas sedikit yang menyebar, tetapi tidak pada bagian dada

40. Karkas mutu 3 Konformasi: ada kelainan pada tulang dada dan paha Perdagingan: tipis Perlemakan: sedikit Keutuhan: tulang ada yang patah, ujung sayap terlepas ada kulit yang sobek pada bagian dada Perubahan warna: ada memar sedikit tetapi tidak ada “freeze burn” Kebersihan: Ada bulu tunas

41. Persyaratan mutu mikrobiologis

42. Carcass

43. Half carcass

44. Quarter

45. Carcass parts

46. Carcass parts

47. (1) clavicle bone, (2) Pectoralis, (3) Supracoracoideus, (4) sternum bone.

48. (1) Biceps femoris, (2) Gastrocnemius, (3) Iliotibials, (4) Peroneus longus, (5) Sartorius, (6) Semitendinosus, (7) Semimembranosus.

49. Step-by-step boneless Step 1: Remove the Legs. First, remove the legs. Make the first cut at the natural crease between the leg and the body. Step 2: Cut to the Bone. Cut down to the bone. Step 3: Pop Out the Thigh. Now, pop the thigh out of the joint.