The chicken meat consumption is increasing in
this last years mainly due at its higher use in dairy family diet and for
being considered a natural substitute for other kinds of meat. Cutting and
boning operation produces a big quantity of sub-product such as, neck, ties
bone, etc. That are considered having less food and commercial value. However,
remains in these sub-product a significant amount of meat, whose manual removal
is economically infeasible. But, there are chemical and mechanical methods
that allows residuals meat removal to be in a more economical way.
This reach has as a goal to obtain data and
informations about residual chicken utilization, both in academic and industrial
feed, relate them and to make a purpose at a enterprise which wants improve
its productive process as a viable solution their residual meats.
Key works: utilization, chicken, residuals.