Abattoir Practices and Animal Products Technology

Utilisation of meat,offal and organs

MEAT, OFFAL AND ORGANS

• Abattoir offal and organs can be utilized as stock feed simply by boiling, which renders them safe to feed to livestock.
• This has to be done in the following way.
  • All inedible offal, including the condemned parts, is put into a kettle or into oil or petrol drums, which have been split along their longitudinal axis.
  • If the intestinal tract is used, it must first be thoroughly cleaned and washed.
  • Water, to one and a half time to the weight of the offal, is to be added.
  • The contents are boiled for one hour.
  • All the meats from the bones scraped.
  • Bran, pollards or a similar product is added, equal in weight to the mass, and rigorously stained in.
  • The mixer after cooking for further half an hour should be of a thick porridge consistency, and equivalent to 10% of meat meal.
• The disadvantages of processing of above method are:
  • The fat cannot be recovered and used separately.
  • The foodstuff obtained has poor keeping quality and must be used on the day of production or the following day.
• If a pressure cooker is available, it can be used to digest the offal.
• Bones present in the offal will yield up the gelatin but the bones must be removed after treatment.
• The utilization of offal and/or condemned material is somewhat limited and inefficient unless livestock are available at the site.
• So, a small abattoir might consider keeping pigs to utilize their processed offal.