Different Methods of Processing

DIFFERENT METHODS OF PROCESSING

Where equipment is available, blood can be processed in several ways, as follows:

  • Dried without previous treatment
    • Here blood is dried under steam pressure and by constant agitation. A blood drier is a standard horizontal dry -rendering matter.
  • With other offal
    • Blood can be wet or dry–rendered together with inedible or condemned matter and used for enriching the protein content of the whole material.
  • Dried after coagulation and pressing
    • The coagulated blood may be transferred either to draining tanks, with a perforated bottom, which allows the liquid to drain off by gravity, or it can be put into a press with a top fitted with handles for screwing down.
    • The coagulated blood, which now contains only some 40% moisture, is fed in to a dry-rendering matter, either alone or mixed with other offal.
  • Speed
    • Wet blood rapidly deteriorates and hence daily processing is essential.
    • The thoroughly dried blood can be milled whenever abattoir supplies have been accumulated.
  • Test
    • Moisture and ammonia content are the two factors determining the quality of blood meal.
    • Keeping quality is good only when the moisture is approximately 10 to 12%.
    • The protein content of blood meal should be 75 to 85%.
    • Low protein content indicates the presence of extraneous matter.
    • It has a characteristic iron odour. 
Last modified: Thursday, 16 September 2010, 6:22 AM