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ABATTOIR PRACTICES, BY-PRODUCTS AND WOOL TECHNOLOGY

V.P. Singh, Neelam Sachan
  • Country of Origin:

  • Imprint:

    NIPA

  • eISBN:

    9789389571004

  • Binding:

    EBook

  • Number Of Pages:

    458

  • Language:

    English

  • DOI:

    10.59317/9789389571004

Individual Price: 267.01 USD 240.31 USD

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The book carries detailed information on: The fundamentals of abattoir establishments, slaughter procedures for quality meat production, scientific evaluation of food animals and carcasses are thus discussed in most effective manners. The sustainability of meat industry and meat food sector is basically dependant on abattoir by-products utilization. So different types of by-products generated in abattoir i.e. blood, hide and skin, intestines, bones, glandular by-products etc. are taken up in more understandable way. The waste generated and sanitary requirement of abattoir is also discussed in more realistic approach. All aspects of wool technology starting from shearing, sampling, wool structure, physico-chemical properties, processing and testing are elaborated in best possible efforts. The book will be of great value to serve the source of knowledge and information on these aspects for the persons engaged in meat and wool profession, business, planning and research.

0 Start Pages

Preface   Livestock is an important source of income for farmers and rural poor people. This sector thus contributes to poverty alleviation. The livestock sector of India is expanding as well as adapting to emerging socio-economic, environmental and technological forces. India is possessing vast livestock population including 200 million cattle, 106 million buffaloes, 71.5 million sheep, 140.5 million goats, 11.3 million pigs. As per the report of Central Statistical Organization, the Indian livestock sector is contributing approximately 4.07 percent GDP and over 27 percent to the agricultural GDP. Therefore, the importance of livestock in Indian economy is enormous and cannot be underestimated. The global demand of livestock products is expanding very fast and it is an opportunity for India to cater the demand of world food and earn foreign revenues. Indian wool sector is also contributing great to livestock sector but very few trend persons are available in India. India is earning nearly two billion dollars through the export of meat and provides lucrative outlet for rural livestock producers. Industry is also providing employment to over fifty thousand people in India. Thus major concern in India is in meat production for export purposes and domestic meat production units are facing great crises. The byproducts and waste generated in this sector is highly neglected which is posing the environmental threads to human health. Though some organized sector is taking lead to produce quality meat, utilizes most of the by-products generated in abattoirs. The shearing, wool processing and testing is an expert operation but trained persons in the sector are not sufficient to handle the great challenges of natural fibre with great inherent variability. In view of requirement of technical expertise in abattoir, by-products utilization and wool technology authors tried to compile the relevant information on these aspects. The fundamentals of abattoir establishments, slaughter procedures for quality meat production, scientific evaluation of food animals and carcasses are thus discussed in most effective manners. The sustainability of meat industry and meat food sector is basically dependant on abattoir by-products utilization. So different types of by-products generated in abattoir i.e. blood, hide and skin, intestines, bones, glandular by-products etc. are taken up in more understandable way. The waste generated and sanitary requirement of abattoir is also discussed in more realistic approach. All aspects of wool technology starting from shearing, sampling, wool structure, physico-chemical properties, processing and testing are elaborated in best possible efforts. Authors are very confident that the book titled ‘Abattoir Practices, By-products and Wool Technology’ will be of great value to serve the source of knowledge and information on these aspects for the persons engaged in meat and wool profession, business, planning and research. The critical comments and suggestions are always welcome.

 
1 Layout and Management of Abattoirs

Animal protein has a great importance in human health by providing essential amino acids. It is supplied by the milk, meat, fish, eggs etc. Specifically meat has a prime position in the human’s diet particularly for those who are non- vegetarians. As per Indian Council of Medical Research (ICMR) recommendations a normal human being requires 60 gram protein in a day with the net protein utilization (NPU) of 65. In ideal cases 30 to 50 percent of daily protein intake should be from animal sources to get optimal range of amino acids. In present scenario human beings all over the globe are getting 29 gram of protein while developing countries have 15 g per day availability and developed nations are getting 60 grams protein per day per head. However, in India availability of protein is only 10 grams/day/head.

1 - 20 (20 Pages)
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2 BIS Standards on Organization and Layout of Abattoirs

To streamline the slaughter activities throughout country and to produce the quality meat for domestic as well export market, Bureau of Indian Standards (BIS) formulated certain standards related to abattoir and other food items. It also harmonizes the standards as per the requirement of importing country. So that traders can easily meet out the demand of importing country. Under the standard provisions of BIS, each and every aspect of abattoir as well as its processing aspect is very well described in these standards. These standards are written and documented and easily available to know how about their implementations.

21 - 34 (14 Pages)
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3 Pre-slaughter Care, Handling and Transport of Meat Animals Including Poultry

The aim of pre-slaughter care of animals is to arrange physiologically normal animals for slaughtering without loss of weight and to minimize stress to the animals. Pre-slaughter care of meat animals includes proper handling of animals during loading, unloading, transportation, lairage care and handling of animals just prior to slaughter. Thus due care must be adopted in this stage not only for welfare point of view but also for production of good quality meat. Proper care and handling is also essential to reduce the chances of bruises, cuts, tears and deformities on the animals/birds body.

35 - 48 (14 Pages)
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4 Ante-Mortem Examination

Ante-mortem examination includes all procedure or tests conducted by a competent person on live animals for the purpose of judgement of safety, suitability and disposition. It is an integral step to be performed by qualified veterinarian during conversion of animal to carcass for wholesome meat production. The animals are examined for cruelty due to overcrowding or suffocation or any other inflicted injuries and stress during transportation or otherwise, because it not only directly affects the quality of meat but also downgrade the carcass. Ante-mortem inspection ensures that only healthy animals are slaughtered and wholesome meat reaches to the consumers. A complete record of the ante-mortem inspection of all animals received in the abattoir should be maintained to ascertain that animal’s health status at the time of slaughter. Antemortem examination not only ensures the health animals entry into slaughter house but also assist in postmortem examination. It is also important to make a decision on certain diseases based on symptoms because they may not show the postmortem lesions for final judgment. Ante-mortem inspection has twofold functions as it enables veterinarians to protect public health and to assess the welfare conditions in which the animal is placed.

49 - 68 (20 Pages)
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5 Post-Mortem Inspection

Post-mortem examination is a thorough examination or inspection of all relevant parts of slaughtered animals including carcass and organs by qualified veterinarian immediately after slaughter and evisceration to find out the possible changes and lesions that indicate unsuitability of the meat for food. Postmortem examination should be carried out as soon as possible after carcass dressing otherwise carcass gets set and the examination of lymph nodes becomes difficult particularly in beef and pork in winters.

69 - 102 (34 Pages)
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6 Animal Slaughter Procedures and Ritual Slaughter Methods

Slaughter is an act of killing or destruction of animals for food purpose and includes all processes and operations on all such animals in order to prepare it for being slaughtered. It is an expert act requires expertise and willingness. Slaughter is necessarily to be performed in a slaughter house recognized or licensed by authority empowered under law for the time being in force to do so.  Only authorized animals are to be slaughtered for food purpose and restricted animals or animals prohibited for slaughter should not be converted into meat in any case. Animals in pregnancy, has offspring less than three months or under the age of three months, animals not certified by veterinarian for fitness should never be slaughtered. Slaughterman should also have a valid license or authorization issued by municipal or other authority. The persons below eighteen years of age and suffering from communicable or infectious diseases shall not be permitted to slaughter an animal.

103 - 114 (12 Pages)
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7 Humane Slaughter Method for Animals

Humane slaughter is an act of killing the food animals in such a way as to cause the minimum stress or distress to the animal. To achieve this objective animal must be rendered insensible instantaneously and remain insensitive to pain until there is a complete loss of brain responsiveness due to exsanguination. The unconsciousness in animals is induced by stunning procedures which are varying in number. The method of stunning primarily based on species, breed, age, sex, kind and mental state of animals. Stunning is essential to safeguard the feelings and anxieties of animals. It facilitates maximum bleeding from the animals because animal becomes unconscious after stunning. To make animal unconscious before bleeding is not only essential for animal welfare point of view but it is legislation in many countries.

115 - 134 (20 Pages)
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8 Slaughtering and Dressing of Meat Animals Including Poultry

Slaughtering and dressing of different kinds of animals and birds is an age old practice. Initially slaughtering was done by cutting the throat or stabbing the throat or breast. But today’s world of progress and scientific evolution slaughter methods has undergone material changes. Scientifically there are two essentials of slaughtering i.e. humane slaughter to avoid unnecessary pain and sufferings to the animals and complete bleeding. Legislations require stunning of animals to render them unconscious before bleeding except in Jewish and Muslim slaughter. The animals subjected to slaughter must be clean which is generally achieved by cleaning. The premises and transportation vehicles should also be maintained in good hygienic and sanitary conditions. All the facilities required for slaughter animals and birds arranged well in advance. In commercial plants and export units, slaughtering and dressing is performed on overhead rails but for domestic use, booth and simple rails may serve the purpose due to low throughput. The requirements and systems of overhead rail are mentioned in chapter 1. Some of the requirements are listed in following table

135 - 146 (12 Pages)
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9 Evaluation and Grading of Live Animals and Carcasses

Levitical Law of Old Testament initially authorized meat animals for food of man who had to part the hoof and chew the cud. So man started eating the animals and their edible parts of animals who consume grass and other arable crops.  Examples were cattle, buffalo, sheep, goat, pigs, horses, deer, reindeer, yak, camel etc. Now poultry have become major meat producing species while rabbit, guinea pigs, various game animals and birds provides substantial meat. Advancement of knowledge on quality and safety enforced the man to evaluate and grade the live animals and carcasses for values decision in marketing.

147 - 182 (36 Pages)
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10 Cutting and Fabrication of Carcasses of Different Animals

Meat cutting and fabrication is a skilled process in which separation of carcass into wholesale primal cuts is done to facilitate meat trade requirements, consumer preference and easy handling to the butchers. The person engaged in cutting and fabrication of carcass cuts must be skilled and expert in their job. He/she must have the expert knowledge of carcass configurations and location of retail cuts in animal carcasses. To obtain good quality retail cuts, carcass should be essentially chilled and temperature of meat cutting room should be 15-20oC with relative humidity of about 80%.

183 - 196 (14 Pages)
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11 Quality and Safety Management Systems in Abattoir

Hazard Analysis and Critical Control Points (HACCP) Hazard Analysis and Critical Control Point is a comprehensive food safety system of food which starts from production to the ultimate consumption. HACCP monitors each and every step of production process, identify the specific hazards, implement the effective control programme and also verify the procedure. However, it is not a zero risk programme and there is possibility of risk of hazards in the process but the theme of programme is to minimize the risk of hazards upto a level which will be considered as safe. Thus HACCP programme is termed as risk management tool. It involves the management of all types of hazards like microbiological, chemical and physical.

197 - 216 (20 Pages)
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12 Abattoir By-products

By-products or offal’s are basically every part or particle which is not included in dressed carcass. It can also be explained as everything produced from the animals except dressed meat is considered as by-products. Meat industry now demands the full utilization of by-products to make the industry profitable and economically sustainable. It is also important for environmental management and to enhance the social image of the meat industry. The yield of animal by-products ranges between 50-60% of the live weight.

217 - 232 (16 Pages)
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13 Plan and Layout of By-products Utilization Plant

The vast livestock population requires proper harvesting of animal by-products to generate income to the farmers and to provide the employment to marginally educated masses. The density of livestock in our country demands atleast one animal by-product processing plant in each fifty kilometer range. Proper utilization of animal by-products will also serve in reduction of environmental pollution through slaughter house. Ultimately image of the meat industry can be enhanced by proper utilization of animal by-products. The proper disposal of animal slaughter house and by-products waste is further necessary to reduce the environmental pollution and to enhancement the livelihood of neighourers.

233 - 240 (8 Pages)
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14 Rendering Methods-Preparation of Meat, Bone and Fish Meal

Term rendering is generally used to recover the fat from animal material by heating. However, today rendering word is applied in broad sense in by-products industry to recover stock feed, fertilizers and fats from slaughter house offals, parts and condemned material from animal body. Today many products are recovered by rendering process and can be utilized in different ways. Some of them may be categorized as edible and inedible. The major examples are lard and tallow which may be edible and inedible depending on the processing. Other valuable products include chemicals, meat meals and bone meals. To get these valuable products, various animal by-products are processed like viscera, bones, trimmings, dead stock, feather and other poultry materials.

241 - 250 (10 Pages)
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15 Blood

Blood is a first by-product of animal slaughter house. It accounts about 5-7 percent of animals live weight. It is highly nutritious material particularly rich in protein (17-18%) and essential nutrients. Blood is a rich source of amino acids like leucine, lysine, valine, phenylalanine, histidine etc. It is also rich in haem iron which is biologically most available form of iron. Protein efficiency ratio of plasma is 2.5 while 1.0 for globin. It contains about 80 percent water and responsible for effluent problems. It is a great source of pollution because BOD5 of whole blood is 250000 mg/litre. It should be collected and processed as soon as possible because whole blood clots easily and is capable to clogs the drainage system, grease traps and septic tank of meat plant or abattoir.

251 - 260 (10 Pages)
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16 Hides and Skins

Hides and skin are the important and widely used animal by-products of slaughter house industry. Human beings are utilizing animal skins since time immorial and nomadic people still depend upon them for shelter, clothing, weapons, food containers etc. In general on live weight basis yield of hide is 7 percent while skin is around 11 percent.  Though it is also obtained from the fallen animals but the superior quality hide is always of slaughtered animals. Source wise slaughtered animals account 20-25 percent of hide and 80 percent of skin whereas fallen animals contributes around 75-80 percent of hide and 20 percent of skin. So the major sources for hide are fallen animals and skin is from slaughtered animals.

261 - 274 (14 Pages)
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17 Bones, Hoofs and Horns

Bones of the animal body makes a skeleton system and helps in locomotion and support soft tissues. The proportion of bones in animal body varies with the animal species as they contribute 12-28 percent in cattle and buffalo, 17-35 percent in sheep and lambs, 50percent in bobby calves, 25 percent in veal calves, 12-20 percent in pigs and 8-17 percent in poultry. As the age advances bones becomes rigid due to ossification of cartilages but in older age bones becomes brittle and fragile due to reduction in bone organic matter.

275 - 296 (22 Pages)
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18 Processing of Animal Stomach and Intestines

Stomach and intestines are important part of animal body.  Stomach mainly constitutes rumen, reticulum, omasum and abomasums. In which rumen, reticulum and omasum are utilized in form of edible uses, petfood and meat meal while abomasums can be converted into petfood and meat meal but abomasums of suckling calf can be utilized in extraction of rennet. Sheep rumen can also be utilized as haggis casings and pig stomach can be processed as petfood, pepsin, haggis casings and chitterlings. Organic content obtained from stomach and intestines can be utilized in form of compost, fertilizer and sometimes as feed. Intestine is also constitutes large intestine (colon, caecum and rectum), small intestine and oesophagus. In which large intestine and small intestine if not in condition to convert in casings can be utilized by rendering in form of meat meal.

297 - 308 (12 Pages)
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19 Utilization of Animal Organs and Glands in Pharmaceutical, Cosmetic and Food Industry

India is bestowed by nature with a vast livestock resources comprising of 190 million cattle, 108 million buffalo, 135.17 million goats, 65.06 million sheep, 10.29 million pigs, 729.2 million poultry, 0.29 million mithun and 0.07 million yak (Department of Animal Husbandry, Dairying and Fisheries, 2014). The livestock sector is an important segment of agriculture and contributes nearly 25.6 percent of value in agriculture, fishing and forestry sector. The total share of livestock in GDP of India is 4.11 percent and meat is an important sector to generate foreign revenue by export. The share can further be extended by utilization of animal by-products because it is a sector of livestock neglected most. It is an old saying that ‘each and everything comes from animals can be utilized except last cry of animals’.

309 - 324 (16 Pages)
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20 Abattoir and Meat Plant Effluent Treatment

Abattoir is a structure meant to recover the edible portions of slaughtered animals for human consumption. These structures are used to cater the need of domestic purposes as well as some of them are utilized for export purposes. The demand of Indian meat and meat products is increasing day by day not only in our country but also around the globe. Therefore, millions (about 15 million cattle and buffalo and 1 million sheep and goat) of food animals are slaughtered every year to meet the current demand. Such large scale slaughter of food animals generates huge amount of wastes but due to lack of proper sanitary measures in majority of slaughter houses of our country their wastes not only deteriorate the hygiene of meat and meat products but also pose a potential threat to the environment. Therefore, it is an urgent need for safe and proper disposal of slaughter house and meat processing waste for food safety and human health. It is also important to protect the environment and to improve the quality and hygiene of meat and meat products.

325 - 346 (22 Pages)
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21 Sanitation of Abattoir and Meat Processing Plant

The sanitation word is derived from a Latin word sanitas, meaning “health.” In true sense sanitation is the creation and maintenance of hygiene and healthful conditions in abattoir or meat processing plant. So that produced food provides full nutrients with minimal contaminations and hazards to the human health. It creates the aesthetic environment in the workplace which ultimately enhances the work efficiency and satisfaction to the workers. It helps in maintenance of clean environment, less pollution, proper waste disposal and improves ecological balance. It is a prerequisite of food safety, good hygienic practices and total quality management.

347 - 366 (20 Pages)
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22 Glossary of Terms in Wool Industry

Animal Fibers                   The animal materials like wool, hair, fur, mohair and silk used for weaving, knitting or felting into a fabric are                                                      generally termed as animal fibers. Animals used for the purpose are sheep, goat, llama, alpaca, camel, vicuna                                                and silk worm.

367 - 378 (12 Pages)
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23 Introduction to Wool, Fur, Pelt and Speciality Fibers with Respect to Processing Industry

India is one of the chief carpet wool producing and exporting countries of the world. A large quantity of carpet wool is exported to the developed countries. Wool production in Indian subcontinent is mainly dependant on distinct type of sheep producing wool in a particular geographical area. For example small and course wool is produced by Bikaneri breed in North Western India, course wool by Deccani breed and hair type breed by Mandya breed in Peninsular India and fine wool is produced in Himalayan region. In general, tropical breeds of sheep are mainly producing course wool which is highly suitable for carpet manufacture. Most of the Indian sheep breeds are producing low fleece yield. The annual total yield of greasy wool is in the range of 1-1.5 Kg. Overall great quantity of wool is produced in southern hemisphere but consumption is in northern hemisphere.

379 - 392 (14 Pages)
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24 Basic Structure of Wool Fiber and Development of Wool Follicle

Wool is a thick and wavy animal fiber makes fibrinous protective covering of sheep. There are 170 different types of proteins are found in wool but the major and foremost protein is keratin. It is insoluble in nature and forms most of the part of wool. True wool fiber is basically modified hair that is not shed like the hair of most farm animals and medulla is absent in true wool. Wool contains excessively scaly surface but hair surface is mostly smooth, less elastic. The matured keratinized fiber extruding above the skin is considered dead tissue. Wool fiber is basically originated from follicle situated in dermis or middle layer of skin. Wool fiber is elastic, hygroscopic, retains warmness, durable, non inflammable and transmits ultra-violet light.

393 - 404 (12 Pages)
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25 Classification, Grading and Quality Characteristics of Wool

Wool is a fibre basically composed of amino acids and have excellent absorbency, moisture regain capacity, tend to warm the human body if used in form of cloths and others, good in elasticity and resiliency but poor in resistance to alkali but acid tolerance is good. To get better utilization of wool, they may be classified into various categories based on their origin, fleece quality, fineness of wool fibres etc.

405 - 416 (12 Pages)
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26 Wool Shearing, Processing and Storage

Shearing is an operation of clipping the wool from sheep body. It is essential to get the wool from animals as well as to provide comfort to the sheep and enhance the economic status of sheep farm. The time of shearing is twice in a year preferably once at beginning of summer (march-April) and second at the start of winter (September – October). However, for veterinary reasons and other requirements of animals, shearing can be performed any time.

417 - 426 (10 Pages)
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27 Physical, Mechanical and Chemical Testing of Wool

Wool is a natural fiber and considered as renewable, sustainable and environmental friendly. It is capable to keep the body warm and can be utilized as casual bears and also in formal bears and provide comfort to the human body in both of the active and passive situations. So to maintain a standard quality of wool for fabric development it is utmost important to test the wool fiber for certain qualities. Testing of wool fiber is also important to retain the unique physical and chemical properties of wool which makes this fiber versatile. Fiber quality is in real sense is a set of characteristics and defects in the fleece; both inherited and acquired, which influence its end use. The term quality testing includes a process of critical examination of material to draw the information’s related to qualitative or quantitative aspects of wool fibers. There are number of standard test procedures are in prevalence but most commonly followed test procedures for wool are American Society for Testing Materials (ASTM), British standards, Indian Standard Institution (ISI) or International Wool Textile Organization (IWTO) etc.

427 - 440 (14 Pages)
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28 End Pages

Index A Abattoir 1, 2,3,18, 21-34, 25, 325 Abattoir of large and small animal 27 Abnormal odours 81 Acid cleaning agents 356 Acid damage test 440 Actinobacillosis 57, 74, 86 Actinomycosis 57, 86 Activated sludge 339 Adrenal gland 313 AGMARK standards for wool 409 Agricultural by-products 221 Aldehyde tanned leather 272 Al-Dhabh 110 Alkali solubility test 440 Alkaline cleaning agents 355 Alkaline hydrolysis 332 Allworden reaction test 440 Alpaca fibres 389 Alpine hairs 389 Alum tanned leather 273 Amphoteric compounds 363 Anaemia 84 Animal 24 Ante-mortem examination 50-67

 
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