Analysis of Raw & Breaded Poultry
Quality Control Solutions for Raw & Breaded Chicken Products
The manufacture of breaded poultry involves many variables that can impact consistency and quality. The ability to monitor key product attributes in real-time during production (e.g. length, width, area, breading coverage, thickness, etc.) based upon user-defined specification limits, allows you to identify and respond to production issues quickly and effectively.
Moisture and Compositional Analysis Options
For breaded or battered poultry products, processors can benefit from analyzing the quality of ingredients used in the coatings before applying them en masse during production. KPM offers industry-best NIR instrumentation to assess the quality of incoming ingredients to help you produce top-notch products for your customers.
Ingredients Analyzed
Ingredients Analyzed
Flour
Specification compliance, quality control, cost control, recipe development, brand protection
Ash, gluten, moisture, starch, protein
Supplier's location, incoming ingredients, lab
Wheat flours, corn flour, spelt flour, buckwheat flour, rice flour, rye flour, gluten-free flours
Corn Meal
Specification compliance, quality control, cost control, recipe development, brand protection
Moisture
Supplier's location, incoming ingredients, lab
All types
Breadcrumbs
Specification compliance, quality control, cost control, recipe development, brand protection
Moisture, fat, protein
Incoming ingredients, lab
All types
Seasonings
Specification compliance, quality control, cost control, recipe development, brand protection
Moisture, oil
Incoming ingredients
All Types
NIR Solutions for Poultry
Additional Reading
Vision Inspection of Raw & Breaded Poultry Products
Rather than relying on subjective methods to inspect the quality of poultry products, poultry processors can apply technologies at various stages of their operation to quantify the visual aspects of their products, either within the processing line or at-line. Users can either reference our extensive poultry calibration library – advanced algorithms developed from countless product scans – or create their own standards to ensure quality for their specific products.
Product Types
Raw Poultry
- Whole bird
- Whole butterflies (double breast)
- Whole or segmented breast
- Bone-in and boneless thighs
- Whole meat nuggets/chunks
- Boneless strips
- Boneless filets
- Wings (flats and drumettes)
- Formed products (nuggets, patties, etc)
Breaded Poultry (Fresh or Frozen)
- Chunks
- Strips
- Filets
Measurement Capability
Overhead 2D Analysis
- Length & Width (Adaptive, Bounding, Center, Min/Max/Avg)
- Keel analysis (location, length, angle)
- Product color
- Bun coverage
- Overhang area
3D Height Analysis
- Volume & Weight
- Thickness (Adaptive, Min/Max/Avg)
- Slope analysis (curvature of the top surface of the product)
- Breading texture (knuckling)
Defects Detection Capability
- Poor color
- Size deficiencies
- Fillet too big, too small, or unusable shape for bun coverage
- Wing cut (length and width of a contour defect from excess pairing during separation)
- Breading voids (Area %, count, location)
- Foreign objects (on product surface)
- Physical defects (striations, blood spots, cartilage, bone fragments)
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Additional Reading
