4.

5 MEAT BY-PRODUCTS: MEAT FATS, FEEDS, SKINS AND LEATHERS, INTESTINES

NATURAL, ETC. PROCESSED AND USES.

Meat by-products

Definition: any product of an animal that is not strictly the clean carcass (offal), is
they are generated in slaughterhouses, cutting rooms, and processing industries the destination depends on
economic factors, social factors, infrastructure.
In the meat industries (slaughterhouses, both for cattle, pigs, poultry, and others, rooms of
cuts, sausage factories, butcher shops, etc.) a series of are obtained daily.
by-products and scraps that need to be utilized for two reasons:
To avoid issues of pollution and discharges.
To obtain products (flours, purified fats, etc.) that have a high economic value.
Currently, from these by-products, flours, fats, and food can be obtained
companion animals or pets, meat extracts, pharmaceutical products, binders for
cured meats, high-quality proteins, etc.
With the improvement of technology and hygiene in the handling of by-products and meat trimmings, it is
it is possible to obtain high economic value final products, so the utilization and.
the transformation of these by-products has become a very profitable activity for:
Utilization of blood (with production of flour, plasma, binders for sausages,
pharmaceutical products, etc.).
Production of flours and fats from all types of meat by-products.
Melting and purification of fats.
Production of food for companion animals or pets (Pet Food).
Production of liver paste and meat extracts.
Applications pharmaceuticals of the subproducts meat products.
Production of gelatin from bones.
Tailings water treatment.
Thermal recovery and elimination of bad odors in meat by-product plants.
Treatment of wastewater from slaughterhouses.
In slaughterhouses, a series of by-products from the slaughter are obtained daily, such as:
blood, bones, hooves, etc. In the case of cattle, these percentages relative to the weight of the
live animals can represent up to 40% in weight.

These are the approximate percentages in a Res:

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3-4% raw edible fat.
3-4% Blood.
8-10% non-edible raw material.
2-10% Waste.
8% guts and their contents.
7% skin.
62-64% Canal.
When it comes to pigs, the percentage of by-products usually corresponds to 25% of the weight in
animal's gross. In any case, this figure can undergo many changes depending on breeds, class
of feeding, etc. For other types of sacrificed animals (sheep, goats, llamas, etc.) the
wastes represent figures ranging from 22% to 42%.
There are two very important reasons to study these wastes in depth and what can be done with them.
they
Pollution.
Economy.
Indeed, if we take for example the case of blood. We have that even today it is still
continues to dump into the rivers. Creating a serious pollution problem. It is enough to say that a slaughterhouse
medium-sized can produce over 1,000 tons of blood per year, to understand the
magnitude of the problem.
Fortunately, there are currently companies that collect blood from slaughterhouses to
to transform it into flour and other commercial products. This way, contamination is avoided
the water currents.
In recent times in different parts of the world and Colombia, they are being used
progressively meat by-products for human consumption, as long as they are given
the necessary hygiene and sanitary conditions for it. That is to say, they must be by-products of
healthy animals, handled hygienically before, during, and after their processing.
It is necessary to clearly distinguish the final destination of the by-products:
Human nutrition
Animal feeding.
Other uses.
When aimed at human consumption, it is clear that their handling must respond to
at all times the sanitary regulations that apply to other edible parts of the animal (carcass,
remains). When they are intended for animal feed, not all of those are necessary.
hygienic precautions, although sterilization of the by-products should be carried out
during the transformation process to prevent the transmission of diseases.
In the case of other uses (soap making, candles, cosmetics, etc.), it is necessary to define the
specific conditions for each case.
Meat by-products are composed of:
Carbohydrates.
Proteins.
Lipids.
Mineral sales.
Vitamins.
Water.
For its transformation into flours and fats, it is necessary to evaporate most of the water and
separate the solid non-fat phase (carbohydrates, proteins, salts, and vitamins not soluble in fats) from
the fat itself. Since the separation is not perfect, a certain amount of fat (5% to a
25% drop in the flour.
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USUAL DESTINATION OF BY-PRODUCTS OF THE MEAT INDUSTRY
By-product Used in
Bones, skins, and connective tissue Gelatin for human consumption,
animal feed, sector
pharmaceutical
photographic industry
Mix of bones and trimmings Human and animal nutrition,
meat products cosmetics, pharmaceutical industry
technical products
Meat cuts Pet feeding,
Food of animals of pharmaceutical products
company, pharmaceutical products

Classification of by-products

Animal by-products

Blood, skin and

Spoils
products
pharmacists
cuts
Reds Whites Legs

Head, heart, Fats, calluses,

liver Intestines and bladder
Lungs, spleen,
sweetbreads
diaphragm

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CHARACTERISTICS OF EDIBLE BY-PRODUCTS
Easily alterable

coating grease
glycogen
phospholipids

high nutritional value

COLA AND JELLY
Gelatin (collagen and gelatin): functional colloidal protein soluble in water
Structure of the collagen molecule

NATURAL INTESTINES

Uses of animal intestines

surgical material (catgut)

musical strings

animal feed (fusion)

natural tripe

DEFINITION OF NATURAL CASINGS

Natural casings are obtained from the small and large intestines of cattle.
ovine, caprine, equine and porcine, and the esophagi and bladders of
From the technological continent of food products (Order of October 26, 1986).

HISTOLOGICAL STRUCTURE
DE NATURAL INTESTINES
Histological structure of the
tripe natural(2)

PROCESSING OF THE
ANIMAL INTESTINES (2)
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Extraction of the intestines
Extraction and separation of the stomach and other viscera
Emptying and stretching
CLEANING OF INTERNAL CONTENTS
Conveyor belt
2-Step to the content extractor

CHARACTERISTICS OF NATURAL CASINGS

Water vapor permeability

Air permeability
Elasticity and retractability
Adherence

Cleaning chain for intestines

UTILIZATION OF BLOOD ANIMAL BLOOD MEALS AND MEAT MEALS

In principle and for technical purposes, we can say that blood is composed of:
- Humidity 80%
- Solid substances 20%
When obtaining blood meal, the above composition is sufficient to produce a
idea of the amount of water that needs to be evaporated to obtain a final product with 8-10% of
humidity.
If we delve deeper into that 20% of solid substances, we will see that it is composed of various
fractions:
- Blood cells 12%
- Albumin 6.1%
- Cibrina 0.5%
- Fat 0.2%
- Extract of other substances 0.03%
- Ashes 0.9%
Of course, the composition given here for blood is a general measure regarding
many animals. Indeed, depending on whether they are pigs, cows, sheep, etc.; this composition
It can vary. For example, in the case of sheep, the total solids content is usually about 18%,
while in pigs that same content rises to 21% of the total blood.
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Blood has an approximate density of 1.05 kg/dm³.3if we separate it into its two
main components (plasma and red blood cells), each of these in turn has the following
density
- Plasma density 1.03 kg/dm3(approximately)
- Density of red blood cells 1.09 Kg/dm3(approximately)
Regarding the density of blood, we can say the same as regarding its composition, it is
say the given values above are average values. In the case of sheep blood, the density is
of approximately 1.06 Kg/dm3while in the case of pig blood it is 1.04 kg/dm3.
Subsequently, we will see that the flour obtained from blood is very rich in proteins.
It is because both plasma and red blood cells have a high content of
proteins.
- 80% of the solids contained in plasma are proteins.
- 98% of the solids in red blood cells are proteins.
Other interesting data regarding the characteristics of blood are:
- Value of the pH of raw blood 7.2
- The pH value of raw blood 24 hours after collection is 7.5
- Plasma freezing point–0.5%/-0.6ºC
Composition of plasma:
- Humidity 91%
- Proteins 7-8%
- Other solid substances 1-2%
Composition of red blood cells:
- Humidity 62%
- Proteins 34-38%
- Other solid substances 1-3%
The blood content expressed as a percentage of the live weight of different animals
son
- Cows 3-4%
- Calves 5-6%
- Pigs 3-4%
- Sheep 3-3.5%
- Lambs 3.5-4%
From the previous data, it is inferred that according to the weight of the animal at the time of slaughter, so will the
amount of blood obtained. For example, assuming a weight of 450kg for cows and 90kg
for the pigs, we will have to collect the amount of blood that we can take per animal is:
- Cow's blood 13.5-18 liters
- Pork blood 2.7-3.6 liters

BLOOD MEAL PRODUCTION SYSTEMS.

There are two main uses of blood:
- Separation in plasma and corpuscles
- Obtaining blood meal by water removal.
Plasma, as we all know, has a large number of applications (human use, as an ingredient
in the production of sausages, chorizo, etc.). The red corpuscles can also be
taken for blood meal production.
Let's now move on to the study of blood meal production. There are several procedures that are
they can continue for the obtaining of flour from raw animal blood. Mainly we have
three systems:
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 - Traditional drying
- Coagulation–drying
- Coagulation–centrifugation–drying.
In the first of the given systems, the blood that has been subjected to a coarse screening, goes to
stop at a tank and from there to a conventional dryer, where continuous heating takes place
evaporating the constitutional water until the product has a moisture content of 5-10%.
The cited process has serious drawbacks because:
- Evaporation takes place through heat, which consumes a very high amount.
amount of steam that makes the procedure uneconomical.
- The amount of the final product, having been subjected to such heating
intensive, it is very deficient.
- Five to six hours are needed to dry a load.
- Blood is a difficult product to dry, which is why in the dryers
There are many operational problems with conventional ones.
The second procedure involves interposing between the tank and the dryer previously.
cited an intermediate deposit for the blood coagulation by heat. Once coagulated, it
a pressing is done, which allows a certain amount of water to be separated. After this stage,
goes to final drying.
Finally, we have the coagulation–centrifugation–drying procedure. In this system, the
blood is coagulated and mechanically separated in a horizontal centrifuge decanter where
up to 75% of the present water is eliminated. The already dehydrated blood goes through a final drying.
Since we have already removed ¾ of the moisture content, this drying is done shortly.
time (1 to 3 hours) and the final product is of high quality.

FATS AND DERIVATIVES. TECHNOLOGY FOR OBTAINING REFINED FATS OF THE

ANIMAL FATS.

Sebum: fat obtained by melting by-products from ruminants

Lard: pig fat obtained directly or by melting its by-products and free of
any other type of fabric
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 Consumption of animal fats in the
current affairs

Reduction of direct consumption

Dietary reasons

Fat deposits in animals

Origin of matter
prime (fat)
Direct consumption/preparation of
Obtaining the meat products
fats

Fusion Industries
Refining of fats

Use of the Bleaching, deodorization, hydrogenation,

fats Transesterification, plastification, crystallization

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ORIGIN OF THE RAW MATERIAL
Cavitary fat
Subcutaneous fat
Other by-products.

Sensory characteristics of tallow and lard

Use of animal fats.

EDIBLES:

Margarines
Shortenings
Fats for baking
Frying fats for industrial cooking
NON-FOOD
Animal feed
Soaps
Shaving creams, candles, detergents, cosmetics, rubbers, paints
Lubricants
Nitroglycerin

MEAT SUBPRODUCTS, FAT MEATS, FEEDS, SKINS AND HIDES, GUTS

PROCESSED NATURALS AND THEIR USES.
MEATFATS

Man has been using fats.

animals since time immemorial. The fat was
one of the most sought-after parts by man
primitive, and this is still reflected in the preference
that some primitive tribes show towards her
Africa and Australia.
All people need to consume fat in the
diet, as it performs a multitude of functions.
Fat is a concentrated source of calories,
provides fat-soluble vitamins, fatty acids
essentials and phospholipids, promotes conservation of
some water-soluble vitamins and proteins
promotes the growth and palatability of the
foods, provide a certain feeling of satiety
and increases work capacity.

The development of other uses for fats other than food is lost in the
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antiquity. The light provided by oil lamps, its use as a lubricant, emollient, or as
color vehicles in cosmetics are some of the most classic. The modern man has
developed new applications.

SOURCES OF ANIMAL FATS

Fats are used for multiple purposes, both edible and non-edible, and
are obtained from almost all domestic or game animals. The largest quantities are
They procure beef and pork, and less so sheep, horses, and poultry.
The fat obtained from the animal at the time of slaughter is called slaughter fat.
cutting fat is that which is obtained from trimming the carcass when it is butchered after the
oreo.

In the United States, not all fats from a livestock animal can be used.
for food purposes. Only those that derive from certain locations can be used.
healthy animals. For example, the production of lard is limited to certain fats of
slaughter and butchering of the pig. The slaughter fats that can be used to produce lard
son
the fat at the end of the rectum (crown fat)
the one that surrounds the stomach and intestines (omentum fat)
the one on the top of the head (fontanel)
mesenteric fat
the loin and the chest
the one that surrounds the diaphragm
the coating grease
the one that surrounds organs such as the heart, lung, trachea, and esophagus
The cutting fats are:
the back fat, abdominal fat, and the fat on the loin
the ham and its trimmings
the neck, the needle and the rib
the frozen sweet fat and the trimmings fat s.l
the bacon

Certain pig fats can be melted and are called 'melted pig fats'. They include the
bacon rinds and fleshy skins, meat residues from the skins, fresh bones
(everything except the head), the meat cuts from the cheeks, the hands, the esophagus, the
dregs from the melting tank, the fats in sweet brine, the tongue scraps, the
lips, ears, snout, the skin of the mask, throat, pancreas, cooked meats and fats and
the sediment of the smelting furnace.

Excluded from the fat or melting fat and classified as inedible by-products,
there are the large blood vessels, the cured or cooked bones, the intestines, the rancid fat, the
heart, the liver, the kidneys, lungs, the skull and the jaws, the spleen, the stomach, the tail, the
tonsils, the eyelids, the residue from the pressing of the cracklings from the casting processes
wet, the confiscated pigs and their parts.

A similar classification can be established with non-edible fats from carcasses.

beef and lamb. The waste and fat from less attractive parts of the carcass are separated and
Funded to give non-edible fat. Animals delivered dead or sick to the slaughterhouse.
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they must be melted down as inedible. Large amounts of fat are also obtained from
other dead animals (dogs, cats, and horses) and the inedible components of birds.
Also from the scraps and the bones of the butchers and from the oils and fats that have already been used.
hotels and restaurants. Grease can be recovered from the collectors and foaming of waters.
residuals. The recovered fat can contain both natural animal and vegetable fats and
modified fats.

THE PRODUCTION OF FAT

Before World War II, the United States was a fat importer, but this
situation changed during the war and now they are one of the largest exporters. The change did not
It is only due to animal fats, but its increased production was a determining factor. The
increase in annual production from 1.18 x 109a 2.8 x 109kg of inedible lard and fats
reflects both an increase in animal production and an improvement in performance of the
available sources. The increase in the production of edible tallow is due to an improvement in the
technology that allows the use of tallow as pastry fat, margarines, and fats of
frying without the flavor and functionality issues that previously limited its use. The rise and subsequent
The decline in the production of lard reflects an increase in the number of pigs.
sacrificed and the impact of developing pig strains with less susceptible adipose tissue
to be melted. The production of fat per 100 kg of live animal weight was 13.9 kg in
1959, 10.8 kg in 1965 and 4.6 kg in 1983.

Fats are produced through a variety of processes encompassed by the term 'fusion'.
In most cases, fatty tissues are cooked and the fat is released due to the high
temperature and due to cell rupture. In other processes, the temperature remains low and the fat
It is essentially released through a physical rupture of the cells.

Butter and edible lard are primarily produced through a melting process with steam.
The fatty tissues are introduced into a large tank with a conical bottom. Live steam is injected and the
fusion takes place under pressure to reduce cooking time. The pressure is released slowly when
end of the treatment, and the mass is left to rest before being extracted by the cone.

Some lard and almost all inedible tallow and fats are produced by melting in
dry. The fatty tissues are loaded into a cylindrical horizontal boiler with a double jacket.
where the steam circulates that heats the internal chamber. The boiler has internal blades that
they rotate around a central axis and almost touch the walls. The dry fusion can be accompanied by
elevated pressure, atmospheric or vacuum. When the fat has been released from the tissues, the mixture is
filter to eliminate the cracklings. Other methods that have been used are melting processes.
with alkalies, heating in an open boiler or distillation.

Continuous fusion processes have become common in the production of butter and
some edible fats. They are based on grinding, instant heating, a
centrifugation, fine chopping, heating of the residue, and then the extraction of the fat. If
the tissues are not significantly denatured by the use of a temperature of 46°C and the
the nutritional value of the partially defatted tissue is satisfactory, the regulation of the Meat
USDA Inspection Division allows the use of the material in some processed meat products.
waste from processes that use high temperatures, around 95°C, is generally used
in animal feeding once the fat has been extracted. The continuous processes at low
temperature are especially suitable for the production of edible fat from the
11
internal beef fat (oleo stock) and high-quality lard. The products are
quickly melted and at such a low temperature that they are low in free fatty acids, they have
little color and a mild flavor.

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