Meat Science JRF Part 3 By Dr Gargi
Meat Science (JRF) Part 3 By Dr. Gargi Mahapatra Assistant Professor cum Junior Scientist Bihar Veterinary College B. A. S. U. , Patna.
Animal By-products A secondary product derived during the Utilization manufacturing or processing of the main product. (30 -35% value) Based upon utility by Raw material -products are categorized to edible, inedible and borderline Primary by- Product products. In some cases the edible products byproducts are a. k. a variety meats. Secondary All organs segregated, processed & chilled By-prod under sanitary conditions ex. liver, kidney heart, ox-tail, tripe, chitterlings, fries etc.
ANIMAL BY-PRODUCTS-I Primary Ø Ø Ø Ø Secondary Neats Foot Oil, button, combs, hoof /horn meal, fertilizers, gelatin, glue etc. Hair/ Bristles and Lanolin, fertilizers, brushes, carpets, fabrics, pillows etc. wool Blood meal/pudding/sausage, Hb, Blood serum, plasma, albumin, fibrin etc. Bone meal, glue, min. suppl. etc. Bones Bile salts, Gall stones. Gall Bladder Heparin, Peptone. Lung Melatonin Hormone Pineal Gland Pituitary GH, LH, FSH and Prolactin Anterior Oxytocin and Vasopressin Poserior Hoof/Feet and horns
ANIMAL BY-PRODUCTS-II Primary Ø Ø Thyroid Gland Stomach Liver Pancreas Testes Intestine Condemned meat Ø Ruminal and intestinal contents/ ingesta Ø Skin/ Hide Ø Ø Ø Secondary Thyroxine Pepsin, Renin, Heparin, Rennet Liver extract Insulin, Glucagon, Sweet bread(Gut), Bates (Batting of leather), Trypsin, Pancreatin. Testosterone and Hyaluronidase. Casings, catgut, caul fat etc. Tallow for soap, machine oil, meat/bone meal, leather dressing etc. Compost, manure, methane as fuel for light, heat and power, recycling as stock feed etc. Leather, gelatin, glue, fertilizer etc.
Fallen/ Dead Animals Carcass Hides/ Skin Slaughtered Animals Carcass Meal Leather and leather Meat Meal articles Leaf Fat- Kidney Fat Technical Fat Tallow – Beef/ Mutton Fat Bone Meal Caul Fat- Intestine/ Mesentery Fat Suet- Hard fat ass. with loin and kidney Smaltz-Chicken or goose subcutaneous fat Sweet breads- Gut sweet bread (Pancreas) and Neck sweet bread (Thymus) & Melts- Spleen
Bones 15% of Dressed carcass Ø Ø Ø 12 -30% of live wt. (C/B/P) 20 -30% of live wt. (S/G) Green/ Fresh Bones 50% Moisture 23% Inorganic Matter 12% Organic Matter 1: 2 15% Red and Yellow Marrow 96% of Red and yellow Marrow is Fat Organic Matter of Bone: Ossein Inorganic Matter of Bone: 33% Ca, 15% P, Na, K, Mg, Cu, Zn, Fe, Co, Mn Bone by-product: Gelatin, Glue, Bone meal, Fertilizer
Utilization of Bones are utilized to render fat, produce gelatin/glue and mineral concentrates like osteo-calcium tablets or bone meal Rendering Dry Rendering Wet Rendering Bone Digester Steam not in contact 75 psi X 3 -4 hrs. End Product called Craclkling, fat removed by centrifugation to 30 mins, <5% Steam in contact 40 psi X 4 -8 hrs. 60 psi X 2 hrs. End product called End product is bone slush, sent to digester meal, 32. 5% Ca+15% P there is better recovery Fat & gelatin recoverd of fat
Yield and Conversion Ratio 15% (Horn + Hoof+ Ruminal & Intestinal content) 7% Hide / 11% Skin Carcass 2/3 rd Moisture (drying) 1/3 rd Meat Meal and Bone Meal
BONE MEAL AND BLOOD MEAL Average conversion ratio of raw material to dry meal by: Dry rendering 3: 1 Wet rendering 4: 1 Conversion of raw blood to blood meal- 5: 1 Composition Meat meal Carcass Meal (Dry) (Bone + Meat Meal) Protein >55% Protein <55% P+Min. - 85% Phosphorous >4. 5% Moisture-7% Moisture- 3 -5% Crude Fat- 8% Phosphorous-4. 5% Bone Meal Blood Meal (Steamed) Protein- 7% Protein- >80% Calcium 32. 5% Calcium- Low Phosphorous- 15% Phosph- Low Moisture- 7% Moisture- 10 -12%
Gelatin/Glue Both chemically same v Gelatin-Amorphous & Transparent, absorbs water 5 -10 times its weight and dissolves on warming up to 30 °C. Edible used as emulsifier and binder. v Glue is dark colured and low quality gelatin. v Obtained from 6 long bones- Femur, Tibia, Radius, Ulna, Humerus and Metatrsus. Bones Rendered Demineralized Cooked in water bath (4 -10% HCl, 1 -2 days) For 3 -5 hrs Vacuum Evaporation 60 °C Highest quality Gelatin Concentration (30 -40%) 65 -70 °C Medium quality Gelatin and 80 °C Low/Poor quality Gelatin Drying (8 -12% moisture) 100 °C Glue v
Neats Foot Oil Horn Obtained from shin bones separated from the hoof Scalding (60 °C) Pith Pale yellow liquid used as lubricant in aeropl -anes and delicate machinery. Does not freeze or dry at extreme low temp. Proper Yield per animal few ml. Gelatin Articles Horn Meal Fertilizers Bone Meal Hoof Meal
UTILIZATION OF BLOOD Blood Yield Serum Yield 10 -12% of blood collected No anti-coagulant used Centrifuge 1000 rpm Filtered (Seitz Filter) C&B- 10 -12 kg Shelf life: 1 month (4 -5°C) or Pig- 2 -3 g 6 months (-20°C) S&G- 1 -1. 5 kg 0. 05% phenol on wt. basis yields clear Poultry- 30 -50 gm yellow serum 5 -7% of live wt. Stored in vessels 15 Albumen Yield cm depth and 45 cm Dried blood serum referred as albumen dia. , sterilized by 10 -20% the weight of serum steam or hypochlorite Spray or vacuum dried into fine powder sol. Shelf-life- Few months, air tight cond. when stored in cool places.
Important Points Blood Anticoagulant Plasma Fibrin Foam- Soaks liquid 30 times its wt. - Used in surgeries (nerve, arterial & prostate) - Contains < 2% Fibrinogen - p. H 6. 25 - Does not inhibit action of antibiotics - Digested by body system Fibrin powder- Arrests bleeding in skin injuries where coagulation is delayed.
Processing of Blood Meal- Part 1 Blood Collection (15 cm deep X 45 cm dia. ) Storage and Transport (whole blood mixed with equal amount of rice-bran / 1% of quick lime /common salt @ 20%) Heat Treatment or Cooking (100 °C x 30 min) Pressing (blood collected in Hessain bag / Porous bag, hung and squeezed, remove 40 -45% moisture) Drying
Processing of Blood Meal- Part 2 Drying (Sun Drying or Cabinet Drying) Cooling and Milling Fumigation(Preservation) (Blood meal disinfected with methyl btomide, ethyl oxide etc. ) Packaging (polyethylene bags or air tight containers) *blood meal- brown granular product rich in essential amino acid, lysine 6 -9%
Utilization of Intestines Used for manufacturing of natural casings Ø Casings prepared from sub-mucosa (rich in collagen) Ø Fresh intestines are known as Green intestines which if not processed are stored at chilled at 10 °C Ø Casings are used to manufacture sausages, which vary based upon processing techniques Ø v v v v Fresh Sausage- Fresh Salami Cooked Sausage- Liver Sausage, Braunschweiger, Cooked Salami Uncooked Smoked Sausage- Metwurst, Italian Pork Sausage Cooked Smoked Sausage- Frankfurter, Bologna, Knackwurst, Berliner Dry Fermented- Peperoni, Thuringer, Dry Salami, Summer Sausage, Cappicola, Cervelat Emulsified Sausage- Frankfurters, Bologna, Salami Dry Sausage- Mortadella Spicy Sausage- Weasand, Hot Dog
Natural Artificial Types of Casings Maws: Stomach of Pig Rounds: Small Intestine of S/G/P Middles: Large Intestine of C&B Runners: Small Intestine of C&B Chitterlings: Large Intestine of Pig Bung: Caecum of C&B Mortadella: Urinary Bladder of large animal Waesund: Oesophagus of large animal Cellulose: Prepared from cotton linters Inedible Collagen: Disposed Carcasses Edible Collagen: Slaughtered (healthy) animals Plastics
Manufacturing of Natural Casings Careful removal of Intestinal Tract Pulling (Mesentry and Fat removed) Chilling (Practiced in green casings) Stripping Flushing Fatting
Fermentation Contd…. . (S/G/P intestine in salted or unsalted water at 20 °C for 1 -2 days) Turning (For C & B intestine only, for efficient sliming) Sliming (Casings dipped in sol consisting of 0. 2% sodium pyrophosphate and 1% Na. Cl for 10 -15 min. then scrapped with a wooden knife at 30 ° angle ) Measuring, Inspection and Grading Preservation Packaging (Metal tins covered with food grade polyethylene lining)
Terminologies of Casing Defects v Cicatrices: Scars from healed intestinal wounds v Domestics: Small grease spots on casings v Kink: Twisted loop on casings v Rust: Black Spots due to putrefaction
Measurement of Casings are measured in Hanks Casings Salted Casings (S&G) Dried Casings (C&B) Rounds: 92 m= 1 Hank Runners 180 m= 1 Hank Middles 90 m= 1 Hank
Thank you
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