The feasibility study of value-added a chicken fat layer from the chicken evisceration process

Abstract

This research study investigates and analyzes the potential for value-added to chicken fat through the chicken evisceration and chicken meat processing processes. The objective is to explore and compare methods for enhancing the value of chicken fat and guide the selection of approaches for experimentation. The study involves analyzing the chicken evisceration and chicken fat rendering processes, creating process flow diagrams, and employing the Analytic Hierarchy Process (AHP) to compare the possibilities in terms of market feasibility, technical aspects, and economic considerations for value-added to chicken fat. The study highlights the potential applications of fat obtained from the C and LDE production lines, showcasing its suitability for abdominal fat, entrails fat, and Chiller fat. Various avenues for enhancing the value of chicken fat were explored, including the use of fried oil for consumption, fried oil for animal feed mixing, biodiesel, and soap crafting. Through a meticulous analysis of the data using the Analytic Hierarchy Process (AHP) to discern decision factors, the study identified fried oil for consumption as the most fitting option for elevating the value of chicken fat. Employing a 2^k Factorial Design experiment, the study validated the accuracy of the experimental model and derived appropriate equations for predicting the Polar value of chicken fat. In conclusion, the study meticulously comparison costs before and after implementing the selected value-added strategy, it was found that the company could increase its income by 563,087.80 Baht.