Duck processing varies by region
During the Duck Meat Quality Conference 2019 in Bangkok, Thailand, Arjan Schrauwen, Marel’s duck specialist, gave a keynote speech about the present state of affairs of duck processing.
Duck processing has evolved considerably since 1989, when it implied 3,600 ducks per hour, with mainly whole birds as end products. Nowadays, processing capacity is up to 6,000 bph, resulting in whole products, cut-up parts, deboned meat and further processed duck food. This increase in capacity has been made possible by continuous innovations in processing automation. Particularly Marel has contributed to the development of dedicated pluckers for specific areas, an additional waxing process, automated evisceration and automated cut-up.
Vary by region
It largely depends on the end products which are in demand by the market how a duck processor should configure the operations in the plant. There are many questions to answer. Does the whole end product still comprise head, neck or feet? How should the skin look like? Should duck meat be already cut up in parts? Should it be fully deboned, portioned or even further processed? How end consumers like their duck meat best and which duck breed is preferred can vary by region. Duck meat in Europe totally differs from the Peking Duck in China.
In the process, the way ducks are scalded, plucked and waxed depends on the final product requirements. Specialized pluckers and a multi-stage waxing process can be implemented to get the appropriate results. Marel can automate the entire evisceration process, including a vent...
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