More Create Blog Sign In

Meat Technology
Handling and storage of Offals
Blog Archive
Offals must be inspected for abnormalities and disease conditions prior to further handling. Blood,
liver, trachea, oesophagus, spleen, brain, kidneys and fat should be collected under hygienic ▼  2014 (11)
conditions. They should be used immediately or stored at 4-7 C in stainless steel containers. Blood
▼  January (11)
should be transported within four to six hours for processing. Skin and hide should be transported
Handling and storage of Offals
within eight hours of collection. Pancreas and endocrine glands should be collected in ice and
preserved under frozen conditions. Bones should be free of adhering flesh and dried Green bones Classification of offals
should be broken, boiled, dried and stored at room temperature. The intestines and stomach should Utilization of Offals- Edible and
be cleaned in the unclean section of abattoir.  Inedible
Carcass Yield
Due to higher glycogen content and lesser fat covering, edible offals are pore perishable than
carcass, therefore, it is essential to remove the edible offals soon after slaughter from the carcass, Dressing of Animals
cooked and served preferably on the day of slaughter. High degree of care is to be taken to handle Line Dressing System
them to prevent contamination.
Dressing Techniques and Carcass
Yield
Carbon dioxide gas/dry ice accelerates chilling of offals . Freezing arrest the growth of organisms.
vacuum packing double the refrigerated shelf life of organs like liver, kidneys  and heart. However it Humane slaughter
is advisable to utilize the organ meat  without delay . Ritual Slaughter
Slaughter Practcies
In advisable to freeze the liver,heart,oxtail  and giblets for longer keeping quality. But care should be
taken that these organs are thawed refrigerators. Similarly , sweetbreads and brains are also stored Plant Management
in frozen condition but thawing is done in hot water . For organs such as kidney ,tongue and tripe , it
is advisable to use as fresh or within 24 hours of refrigeration. tongue may be smoked and ►  2013 (47)
refrigerated or pickled and refrigerated to use with in 3 days or 7 days   respectively. Giblets kept
under refrigeration should be consumed with in 12 hours.   

No comments:

Labels: Utilization of Offals- Edible and Inedible

Classification of offals
There are various basis of classification of offals such as their use, appearance etc. On the basis of
utility as human food the offals are classified as edible or inedible. However, this depends on
socioeconomic conditions of the consumers. For example, the head, feet, and blood are utilized as
food by some people while many others do not consider these by-products as edible. Another basis
of classification is appearance. The Red offal includes head, heart, liver, lungs, melt (spleen),
sweetbreads, tail, thick skirt (diaphragm) and tongue. The White offals are fats, many plies (third
stomach), set of guts and bladder, set of tripe (weasand, first, second and fourth stomach and
rectum), fore feet and trimmings. Blood, hides and pharmaceuticals are usually considered as a
separate category. 

The English Food standards committee have separated offal into two categories: 

List A: Items which may be used in cooked or uncooked products from mammalian species contain
tissues such as diaphragm (skirt, cattle only), head meat (ox cheek, cattle only), heart, kidney, liver,
pancreas (sweetbreads), tail meat (oxtail, skinned, cattle only), thymus (sweetbreads, cattle and
sheep only), and tongue and avian parts such as heart and liver (giblets, when gizzard and neck are
included). 

List B: Items which may not be used in uncooked products contain portions of the mammalian
species such as blood, blood plasma, brains, feet (cow heel, cattle only; sheep trotters, sheep only;
pig trotters, pig only), large intestines (chitterlings, pigs only), small intestines, lungs (lites),
oesophagus meat, rectum, spinal cord, stomach (non-ruminant), first stomach (tripe, after cooking),
second stomach (tripe, after cooking), fourth stomach, testicles (lamb fries, lamb only), udder and
parts of avian species such as gizzard (giblets, when the heart and liver are also included) and neck. 
 No comments:

Labels: Utilization of Offals- Edible and Inedible

Utilization of Offals- Edible and Inedible

"Offals" means everything from slaughter of an animal that is not directly sold as consumable meat.
'By-product' is synonymous to offals and is used for broader sense where as 'offals' is used for
various visceral organs and parts other than carcass. Animal by-products utilization is important
from economic as well as public health point of view. Industry that turns wastes to valuable products
has to be , encouraged. An industry can run successfully when it utilizes both edible and inedible by-
products of its factory. Just selling the meat is hardly profitable. It is said, profit comes by utilization
of by-products as one of the major source of income.

When an animal is slaughtered, it provides meat with well balanced protein as a major source. The
byproducts of the animal are more than 50 per cent which are edible and inedible and requires
efficient processing and utilization. The byproducts may be calculated by deducting the dressing
percentage of an animal from 100. The dressing percentage of various animals ranges from 45 to 70
per cent. 

The by-products of meat industry if not utilized properly, the income is lost and and Meat Inspection
adds cost for its disposal about which you have read earlier. Fortunately all the integrated abattoir
and meat processing plants in India are utilizing byproducts effectively. You will study the utilization
of animal by-products in detail in course- BPVI.

No comments:

Labels: Utilization of Offals- Edible and Inedible

Carcass Yield
Carcass yield is one of the criteria of the grading. Generally sheep, goat, cattle and buffalo carcasses
include the portions of body after removal of the blood, hide/skin, head, feet, digestive tract, bladder,
pluck and adhering tissues etc. In case of pig carcass, skin and head are included in the carcass.
Carcass mainly consists of muscular tissues, fatty tissues, bones, tendons and other connective
tissues, large blood vessels etc. Approximately, 50,55 and 75 per cent of the live weight of sheep,
cattle and pigs respectively remains in the carcass.

It provides information about the amount of meat and different by products obtained from alive
animal after slaughter and dressing.

Percentage of meat and Different by-products available from cattle,pig and sheep carcass

source : Hald-Christensen(1986) Bengtson Holmquist (1984) Gerard(1977),Filstrup(1976).

From a study of buffalo carcass,following observation regarding meat yield and yield of other by-
products are obtained
 yield of meat and by-products based on live weight of buffalo

Dressing percentage is a comparison of the carcass weight in relation to the live weight of the
animal and it is calculated as follows: 

Dressing percentage =(Dressed weight(carcass weight)/ Live weight of the animal)x 100
Sometimes edible offals like heart, liver, kidney, spleen etc. are also included in the dressing
percentage because these are sold with the meat at same price. 

Dressing percentage of meat animals ranges from 45 to 70 per cent. The animals with heavy fat and
the carcass with skin usually provide dressing percentage above 60 per cent. Generally pig carcass
with skin and heavy subcutaneous fat provides dressing percentage more than 60 per cent. In some
animals, muscles exist in double i.e., dopplender condition and these animals produce higher
dressing percentage. This condition is more common in cattle. 

Dressing percentage of meat animals depends on the following factors: 

(i) Species: Dressing percentage varies from species to species. For example, dressing percentage
of pig is generally higher than that of cattle. 

 Dressing percentage of different meat animals and poultry 

(ii) Breed: The animals from same species but from different breed produce different dressing
percentage. For example, large white Yorkshire pig yields more meat than indigenous pig breed. 

(iii) Stage of maturity: Matured i.e., adult animal produces higher dressing percentage than young
(i.e., immature) animal. 
(iv) Degree of finish: Finish represents external, internal and intramuscular fat of a carcass. Higher
finish gives higher dressing percentage. 

(v) Intestinal content: As dressed carcass is free from intestinal content, the animal with more
intestinal content produces the carcass of less dressing percentage. For example, intestinal content
of calf is relatively more (percentage wise) than that of adult cow and calf produces less dressing
percentage than adult cow. 

No comments:
Labels: Dressing Techniques and Carcass Yield

Dressing of Animals
Generally sheep, goat, cattle, buffalo, pig and poultry are slaughtered in India. In our country,
slaughter of buffalo is much prevalent as compared to cattle. Sheep and goats have no religious
taboos compared to cattle and pigs. Poultry meat is acceptable to many due to lower price
compared to other meats and lesser chances of adulteration with other meat. Beef, veal, pork, lamb,
mutton, chevon are known as red meat whereas chicken i.e., poultry meat is known as white meat. In
India, Halal method for Muslim and Jhatka method for Sikh are more prevalent than other method of
slaughter.

You have already studied about stunning and bleeding of different meat animals in unit-9. So we will
learn here the steps involved in dressing of these animals.

Dressing of Cattle/Buffalo

Dressing of cattle and buffalo after stunning and bleeding, involves following steps:

Dehiding: Dehiding is the removal of hide or skin. At first the head is flayed by making an incision
with knife from the poll to the muzzle. From the base of the neck, another incision is made to the
middle of lower jaw. After reflecting the hide over head, atlanto-occipital joint is cut to separate the
head. Then an incision is made from the mid ventral line of the base of the neck to the brisket, belly
and base of the tail. The medial aspect of the fore limbs is incised from the knee joint to the mid
ventral incision. Similarly, medial aspect of hind limb is also incised. The shanks are removed at flat
joint. Then the hide/skin over the fore limb and hind limbs is removed and followed by the skin/hide
of belly, chest and neck. Practically, flaying of back or butt region is difficult because the skin is
highly adherent to underlying tissues in this area. The tail is removed from the base of the tail.

Evisceration: Evisceration is process of removal of visceral organs. A circumcision is made around

the anus by a sharp knife and the attachments of large intestine are removed. This helps in easy
pulling of intestines from the ventral aspect. The distal end of the anus is tied with a small rubber
band to prevent the contamination of the carcass by intestinal contents. A sharp knife is used to
make mid ventral incision from the mid point of pubic symphysis to the level of sternum. After
exposing the abdominal cavity, o mental and mesenteric fats are removed and then abdominal
contents are removed. Care should be taken not to puncture the visceral organs accidentally. The
attachments of diaphragm to liver are cut to separate the liver without puncturing the gall-bladder.
Then thoracic cavity is opened by a mid ventral incision from the sternum to midpoint of neck.
Diaphragm and the thoracic organs are removed. In case of cattle and buffalo carcass, laryhx,
trachea, lungs, heart and liver are collectively known as 'pluck'. All these are placed for post-mortem
examination along with the carcass. You will study the post-mortem examination in detail in unit-12.

Splitting: The beef(cattle) and buffalo carcasses are split vertically & from the pelvis up to the neck
by sawing or cleaving. This splitting of carcass makes two halves (right and left). The saw or
cleavers should be sterilized properly before use.

Carcass washing: Carcass is washed to remove soil, blood, stains etc. Only potable water should be
used for carcass washing. Carcass may be washed before or after splitting. Surface of the carcass
and thoracic and abdominal cavity are washed by spraying of potable water. Then the carcass
should be dried as far as possible to avoid the bacterial growth.

Sometimes, by quartering, each side(left or right half) is divided into fore quarter and hind quarter.
After postmortem examination of the carcass and offals, the carcass is placed in a chilling room for
proper setting of the carcass and further storage. You will learn about chilling and freezing storage in
next course.
 Slaughter of cattle

Dressing of Sheep/Goat 

You have studied the stunning and bleeding of sheep and goat in previous unit. After bleeding, the
carcass is dressed in the following way:

Decapitation: It is the removal of the head. Head is separated with skin at atlanto- occipital joint.

Removal of legs: The fore legs are disjointed at the knee joint.

Skinning/flaying: Skinning or flaying is started by making an elliptical incision around the hock joint
on either side of hind legs. Skin is reflected on both sides by twisting and thumbing and this process
is called fisting. Flaying is continued in this manner up to the level of sternum and finally the whole
skin is removed by pulling out in a single flap. Skin is also removed by putting air in between the skin
and underlying tissue.

Evisceration: For removal of visceral organs, same process is followed as in case of cattle but the
composition of 'pluck' is slightly different in case of sheep/goat. Here, the 'pluck' includes larynx,
trachea, heart, liver, lungs and spleen. Paunch i.e., stomach is first removed, then 'pluck' is removed.
In sheep and goat, the kidneys remain attached to the carcass until the carcass is split down the
back bone. Generally, the sheep and goat carcasses are not split and sold entire. Dressed carcass
and offals are placed for postmortem inspection.

Carcass washing: Sheep and goat carcasses should be washed by spraying Dressing Techniques
and Carcass Yield potable water on the surface of the carcass and on the thorasic and abdominal
cavity .

Slaughter of Goat

Dressing of Pig 

Dressing of pig is slightly different from cattle or sheep because the skin of the pig is not removed
during dressing. We have discussed the stunning and bleeding of pig in the previous unit of this
course. Steps involved in the dressing, are discussed below: 

Scalding: As the skin of the pig is consumed with the meat, skinning or flaying is not done. Instead
of that the carcass is exposed to hot water treatment which is known as scalding. Scalding is done
to loosen the attachment of hair/bristles by partial cooking of hair follicles.Scalding temperature for
pig is about 62-64 C. 
Dehairing: Hairs or bristles of the pig can he removed either by dehairing machine i.e., mechanical
scrapper or manually. Dehairing should be done in the direction of the hair follicles. When it is done
manually, a blunt knife is used for this purpose. All the bristles and fine hairs may not be removed by
scrapping. Then the skin surface is exposed to blow lamp which chars the remaining bristles and
hairs. This process is called as singeing. Then the charred bristles and hairs are removed by shaving
with a fine knife. 

Rinsing: The entire carcass is rinsed thoroughly with cold potable water to give the carcass a clear
appearance. 

Evisceration: The procedure is almost same as followed in case of cattle. A sharp and Meat
Inspection end knife is used to make incision through subcutaneous fat from mid point of pubic
symphysis to midpoint of neck. A knife is introduced through the opening of the pelvic cavity
towards abdominal cavity and all the pelvic and abdominal organs are pulled out except the kidneys.
To open the thoracic cavity, sternal cartilage is cut by a cutting knife. Then diaphragm along with
other thoracic organs is removed. The carcass and the organs are then placed for postmortem
examination. 

Final washing: Clean, cold and potable water is used to remove blood and dirt adhering to the
carcass. 

The carcass is then kept in the chilling room for proper setting. Sometimes the carcass is divided
into  two equal halves.

slaughter of pig

6 comments:

Labels: Dressing Techniques and Carcass Yield

Line Dressing System

After stunning of the animal, bleeding and complete dressing is carried out speedily on overhead rail.
This is called as line dressing or rail dressing systems. Line method of dressing is essential for high
rate of production. This is achieved by combination of several machines, tools and equipments to
reduce cost Line dressing is useful for buffalo/cattle, sheep and goat, pig and poultry. Without the
line method of slaughter, it would not be possible to reach the production level achieved in a modern
meat plant which may be as high as 5000 cattle/buffalo or 10000 sheep/goat every 10 hours. 

Advantages of rail slaughter system 

This system is safer to operators than conventional system 

This is hygienic method as carcasses do not touch the floor 
It is easy to handle mechanical heavy tools on conveyors/rail 
It saves space and reduces unnecessary movement of the carcass movements 
It enhances the value of hide/skin and organs as the overhead line removes the hurdles of floor
dressing 
It systematically synchronizes inspection of carcasses and organs with their identification 
It increases the throughput i.e., slaughter rate as there is no chance of idleness for workers. 

Disadvantages of rail slaughter system 

The rail system requires high engineering skill and any dislocation on the line will totally stop the
production. Absence of particular skilled worker may adversely affect the production. 
The repetitive nature of work leads to loss of job interest. 
Meat inspection is sometimes said to be more difficult and possibly less efficient as the carcasses
and their respective viscera follow different ways and require marking to match at the time of
conclusion. 
It requires a large capital investment

The line dressing system has been classified into four categories on the basis of mode of operation. 

(i) Gravity rail system: Here the movement of spreader and single wheel trolley or runner is under the
influence of gravitational force. The carcass is gravitated to each station and manually stopped at
each station for operation. 

Advantages 

Simplest in design, so less chances of serious breakdown with consequent loss of

production. 

Various items of equipment may be used with the gravity rail, e.g., a moving top viscera
inspection table or a paunch truck. 

Disadvantages 

Low slaughter rate i.e., 10 to 40 beef/hour 

Adequate ceiling height is necessary because of pitch of the rail to gravitate carcass. 

(ii) Intermittent powered system: Here the suspended carcasses on spreader (gambrel) and trolley
are moved along a level rail at interval by mechanical means of variable timing device which can be
preset to suit the slaughter rate. 

Advantages 

Faster slaughter rate (10 to 75 beef/hour) as compared to gravity rail system 

Leveled rail and therefore height of ceiling is not a major problem. 

Disadvantage

The timing as per slaughter rate is to be fixed previously. 

(iiii) Continuous powered system: Here the movement of carcass is by mechanical means but
continuous. 

Advantages 

A much higher slaughter rate i.e., 40 to 120 beef/hour. 

The carcass can be revolved a fu11 360 degrees as per convenience of the worker. 

Efficiency of worker is increased. 

Disadvantage 

Same as those discussed for line dressing system. 

(iv) Can pak System: This system is a continuous conveyorised method in which the carcasses are
spread by trolley or runner from the overhead rail and no spreader or gambrel is used. This system
has been developed by Canada Packers Limited, Toronto, Canada. Probably this is the most
common system used in large modern plant. 

Advantage 

A very higher rate of slaughter i.e., 50-150 beefs/hour

Disadvantage 

Same as those discussed for live dressing system

 No comments:

Labels: Dressing Techniques and Carcass Yield

Dressing Techniques and Carcass Yield

In unit-5 of this course you have already studied that the slaughter and dressing of livestock may be
carried out either on the rail or on the floor. Dressing of the animals involves various steps like
removal of skin, leg, head and visceral organs (lungs, liver, heart, spleen etc.) and washing of the
carcass etc. through which an animal after stunning and bleeding becomes ready for marketing or
further processing. The storage life of meat depends on conditions during slaughter and dressing. A
uniform approach to dressing technique in all the countries is not possible due to climatic
conditions, stage of development, social differences and religious practices. In general, following are
essential during slaughter and dressing of animals:

Proper ante-mortem examination to ensure that the animals are healthy and free from
diseases. 

Humane slaughter which refers to stunning of animal prior to bleeding. 

Complete bleeding to prevent growth of microorganisms and to improve the appearance

of carcass. 

Hygienic dressing (i.e., dehiding, evisceration etc.) to obtain good quality meat. 

Proper postmortem inspection to ensure the production of hygienic and wholesome

meat. 

In this unit we will discuss line dressing system, dressing techniques for different meat animals,
carcass yield and dressing percentage of different meat animals in detail. 

No comments:

Labels: Dressing Techniques and Carcass Yield

Home Older Posts

View mobile version

Subscribe to: Posts (Atom)

Ethereal theme. Powered by Blogger.