{"id":666,"date":"2024-08-23T01:27:16","date_gmt":"2024-08-22T18:27:16","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=666"},"modified":"2024-08-21T07:55:44","modified_gmt":"2024-08-21T00:55:44","slug":"dressing-process-and-deboning","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/dressing-process-and-deboning\/","title":{"rendered":"Dressing Process and Deboning"},"content":{"rendered":"<p><span class=\"notranslate\">Dressing is a post-process activities slaughtering blooded animals, including pengkulitan process, spending entrails \/ innards, cutting unused portions and washing.<\/span> <span class=\"notranslate\"> Separation of the head, feet, skin (carcass sheep and cattle carcasses), excess fat and offal (edible and inedible) is separated from the carcass.<\/span> <span class=\"notranslate\"> The notion of dressing has a similar meaning to the trimming, but only applied to post-harvest animal produce.<\/span><\/p>\n<p><span class=\"notranslate\"> Dressing is also often associated with the term pengkarkasan or activities to obtain carcass.<\/span> <span class=\"notranslate\"> Carcass is part of the body healthy animals that have been slaughtered in a halal, skinned, the innards, head, legs from tarsus \/ carpus downward, reproductive organs and udder, tail as well as excess fat.<\/span> <span class=\"notranslate\"> Carcasses can be a fresh carcass warm (hot carcass), chilled fresh (chilled carcass) or frozen carcass (frozen carcass).<\/span><\/p>\n<p><span class=\"notranslate\"> Known as the abdominal evisceration evisceration, is the removal of stomach contents including intestines and innards.<\/span> <span class=\"notranslate\"> In the handling of fish entrails expenditure goal is to get rid of the part that causes decay, ie bacteria and enzymes.<\/span> <span class=\"notranslate\"> To eviscerate use clean, sharp knife to make clean cuts.<\/span> <span class=\"notranslate\"> Fish cleaved from the esophagus to the sewer, but not exceeding the sewer until the tail meat.<\/span><\/p>\n<p><span class=\"notranslate\"> All the contents of the intestinal cavity should be discarded.<\/span> <span class=\"notranslate\"> To maintain the freshness of the fish that was on the deck of the ship because it was awaiting execution abdominal evisceration, it can be given a little ice on it to minimize spoilage.<\/span><\/p>\n<p><span class=\"notranslate\"> <strong>Deboning<\/strong><\/span><br \/>\n<span class=\"notranslate\"> Deboning is trimming activities aimed to separate the bones from the meat.<\/span> <span class=\"notranslate\"> Deboning performed on the results of animal and fish.<\/span> <span class=\"notranslate\"> In the fish processing is identical to the bone separation fileting process, namely separating meat from bones in order to obtain fish filet fish products.<\/span> <span class=\"notranslate\"> Deboning process is usually done using bone puller machine (deboning machine).<\/span> <span class=\"notranslate\"> If the means of removing it using the manual method, then first of all the raw materials difilet, then cut into a square (cube) of 5 mm using a knife.<\/span><\/p>\n<p><span class=\"notranslate\"> Deboning machine image can be seen in the following figure.<\/span><br \/>\n<a href=\"http:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2015\/10\/image1.png\"><img loading=\"lazy\" decoding=\"async\" title=\"image\" src=\"http:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2015\/10\/image_thumb1.png\" alt=\"image\" width=\"444\" height=\"402\" border=\"0\" \/><\/a><br \/>\n<span class=\"notranslate\"> Figure 27. Pemmisahan fish meat from fish bones using deboning machine<\/span><\/p>\n<p><span class=\"notranslate\"> Pengeprisan commodity tubers done by removing parts of the plant and the roots attached to the bulb, for example in carrots and taro.<\/span> <span class=\"notranslate\"> Pengeprisan the vegetables are usually done for leaf-shaped vegetable crop by removing the outermost part on the type of cabbage, lettuce and the like.<\/span> <span class=\"notranslate\"> Criteria leaves ditrimming is 2-3 outer leaves, leaf perforated (bites of insects and pests), the leaves are wilted or yellow and the leaves are damaged by harvesting and processing errors penggangkutan.<\/span><\/p>\n<p><span class=\"notranslate\"> As with other commodities, the roots are also carriers of impurities such as soil or compost.<\/span><br \/>\n<a href=\"http:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2015\/10\/image3.png\"><img loading=\"lazy\" decoding=\"async\" title=\"image\" src=\"http:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2015\/10\/image_thumb3.png\" alt=\"image\" width=\"444\" height=\"297\" border=\"0\" \/><\/a><br \/>\n<span class=\"notranslate\"> Figure 28. Separation of chicken meat from the bones<\/span><\/p>\n<p><span class=\"notranslate\"> Prior to trimming the fish is done to prevent the discharge of blood meat becomes sour due to the formation of lactic acid.<\/span> <span class=\"notranslate\"> You do this by cutting the heart and then slashed the back of the pectoral fin as deep as 2-3 cm.<\/span> <span class=\"notranslate\"> Furthermore caudal peduncle cut.<\/span> <span class=\"notranslate\"> After the blood is removed, gills and entrails removed.<\/span> <span class=\"notranslate\"> The gills are cut at the point of attachment of, then the membrane behind the gills and entrails pulled out through gill slits.<\/span><\/p>\n<p><span class=\"notranslate\"> Entrails removed by inserting a knife as deep as 3-5 cm right in the curve behind the base of the pectoral fins on both sides.<\/span> <span class=\"notranslate\"> Entrails drawn and the anal canal is cut near the base.<\/span> <span class=\"notranslate\"> All fins are also cut.<\/span> <span class=\"notranslate\"> Pictures of fish and its parts are presented in the following figure.<\/span><br \/>\n<a href=\"http:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2015\/10\/image4.png\"><img loading=\"lazy\" decoding=\"async\" title=\"image\" src=\"http:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2015\/10\/image_thumb4.png\" alt=\"image\" width=\"444\" height=\"180\" border=\"0\" \/><\/a><br \/>\n<span class=\"notranslate\"> Figure 29. Fish and parts<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dressing is a post-process activities slaughtering blooded animals, including pengkulitan process, spending entrails \/ innards, cutting unused portions and washing.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1820],"tags":[1026,1018,1019,1021,1020,1025,1024,1022,1027,1023],"class_list":["post-666","post","type-post","status-publish","format-standard","hentry","category-english","tag-chicken-dressing-process","tag-dressing-process","tag-dressing-process-in-grinding","tag-dressing-process-of-grinding-wheel","tag-dressing-process-of-stone","tag-grave-dressing-process","tag-ore-dressing-process","tag-process-dressing-table","tag-salad-dressing-processing","tag-surface-dressing-process"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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