LPT 312: Abattoir Practices and Animal Products Technology (1+1)

GENERAL INFORMATION

• Every thing produced by or from a slaughtered animal except the dressed carcass is called as by-product (offal). These by-products are divided into two categories broadly as.
  • Edible
  • Inedible
• The quantity of animal by-products can be estimated by subtracting the dressing percentage from 100. The yield of edible by-products from meat animals ranges from 20-30% of the live weight for beef, pork and lamb and from 5 to 6% of the live weight for chickens.
• Animal by-products must be utilised properly and completely to ensure that the meat industry remains economically competitive, meet out the expenditure incurred in slaughter and generate the profit from slaughter operation and reduces waste to the barest minimum by salvaging.
• Variety meats are the wholesale edible by-products. These include liver, heart, tongue, ox tail, kidney, brain, sweet breads (thymus and/or pancreas), tripe (stomach), chitterlings and natural casings (intestines) and fries (lamb or calf testicles). Meat trimmings from head are also termed as edible offal or edible by-product. Edible fats are fats obtained during slaughter.
• Inedible by-products include feet, inedible raw bone, horns, hooves and inedible raw blood and fat.
• Rendering is the process by which the three main constituents – fat, water and fat free substance are separated and which facilitates in the production of sterilised technical fat and meat – and – bone meal. There are three main methods of rendering.