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Recovery and Processing of Edible fat from Slaughter House Byproducts

Meena Goswami, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan VishwaVidhyalaya Evam Go Anusandhan Sansthan, Mathura 281001, Uttar Prad , Meena Goswami1 , Vikas Pathak2 , Barkha Sharma3 , Anita M Chappalwar4 , Sanjay Singh5 , Sadhana Ojha6

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Journal of Animal Feed Science and Technology 9(2):p 61-65, July – December 2021. | DOI: http://dx.doi.org/10.21088/jafst.2321.1628.9221.7

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Meena Goswami, Vikas Pathak, Barkha Sharma, et al./ Recovery and Processing of Edible fat from Slaughter House Byproducts/Journal of Animal Feed Science and Technology/2021;9(2):61–65.
 

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Abstract

Slaughtering of food animals not only provides meat but also provide valuable byproducts to the mankind. By slaughtering and processing of meat animal, only one third portion is meat while the rest of the portion includes byproducts and waste, which need to be adequately processed and efficiently utilized in various ways. Efficient utilization of byproducts has direct impact on the economy as well as environmental pollution. By products include meat and bone trimmings, blood, fat, intestinal content etc., among which fat is an important slaughter house byproduct which is used for edible as well as inedible purposes. Fat is obtained by rendering process, which may be dry, wet and low temperature rendering depending upon the utilization of finished product. Recovered edible and inedible fat may be used for various food and technical purposes which is directly or indirectly improves the economics of slaughter house industry. Keywords: Slaughter house; Byproducts, Fat recovery; Edible; Inedible; Economics.

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Cite this article

 

Meena Goswami, Vikas Pathak, Barkha Sharma, et al./ Recovery and Processing of Edible fat from Slaughter House Byproducts/Journal of Animal Feed Science and Technology/2021;9(2):61–65.
 

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DOI: http://dx.doi.org/10.21088/jafst.2321.1628.9221.7

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