POULTRY WASTE MANAGEMENT TECHNIQUES IN CASE STUDY OF TRIPOLI, LIBYA MASTER THESIS Kareemah S. H. ABDULLAH Nicosia January, TRNC NEAR EAST UNIVERSITY INSTITUTE OF EDUCATIONAL SCIENCES ENVIRONMENTAL EDUCATION AND MANAGEMENT Huge amount of waste water and solid waste are generated from the poultry industry. The solid waste Dissertation On Poultry Waste Water level of proficiency in written English. But what if talking is easy, but writing is difficult. Then the service will come to the Dissertation On Poultry Waste Water rescue Dissertation 19 VTT SCIENCE 19 Electrocoagulation in the treatment of industrial waters and wastewaters ISBN (soft back ed.) Chemical coagulation is commonly used in raw water and wastewater treatment plants for the destabilisation of
Try out PMC Labs and tell us what you think. Learn More. Department of Freeze Drying and Animal Products Technology, Defence Food Research Laboratory, Siddarthanagar Mysore, India. This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country.
Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic dissertation on poultry waste water catastrophic health problems.
Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value.
Traditions, culture and religion are often important when a meat by-product is being utilized for food. Regulatory requirements are also important because many countries restrict the use of meat by-products dissertation on poultry waste water reasons of food safety and quality.
By-products such as blood, liver, lung, kidney, brains, spleen and tripe has good nutritive value. Medicinal and pharmaceutical uses of by-product are also highlighted in this review. Waste products from the poultry processing and egg production industries must be efficiently dealt with as the growth of these industries depends largely on waste management.
Available information pertaining to the utilization of by-products and waste materials from dissertation on poultry waste water, poultry and fish and their processing industries has been reviewed here. Waste in the food industry is characterized by a high ratio of product specific waste not only does this mean that the generation of this waste is unavoidable, but also that the amount and kind of waste product which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent.
The utilization and disposal of product specific waste is difficult, dissertation on poultry waste water to its inadequate biological stability, potentially pathogenic nature, high water content, potential for rapid auto oxidation and high level of enzymic activity. The diverse types of waste generated by various branches of the food industry can be quantified based on the respective level of production. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability Russ and Pittroff Generally speaking, raw and auxiliary materials, as well as processing acids, enter the production process and exit as one of the following: a desired product, a non-product-specific waste or a product-specific waste.
Product-specific waste unavoidably accumulates as a result of processing of raw materials. It is produced during the various steps of production, in which the desired components are extracted from the raw materials.
After extraction, there are often other potentially useful components present in the remaining materials. The current methods for further utilization of product-specific waste have been developed along traditional lines and are closely bound to the agricultural origins of the raw materials themselves. The two general methods of traditional waste utilization have been to use the waste as either animal feed or fertilizer.
Many of the existing agricultural solutions to waste disposal balance out between legal regulations and the best ecological and economical solutions. Another characteristic of product-specific waste is that the generated mass of waste relative to production levels can only be altered through technical means, which unavoidably leads to a change in product quality. Typical examples of product-specific waste are spent grains from beer production or slaughter house waste from meat production.
The product-specific waste from the food industry is characterized by its high proportion of organic material. The breakdown of protein is always characterized by the evolution of strong odours.
A high water content increases transport cost of the waste. Mechanical removal of water through use of a press can lead to further problems with waste disposal due to the high levels of organic matter in the water. According to the current literature on levels of production and the generation of waste in the food industry, the types of waste and their origin Table 1 have been identified as especially significant Frauhofer-Institut The majority of the waste, in the meat industry is produced during slaughtering.
Slaughter house waste consists of the portion of a slaughtered animal that cannot be sold as meat or used in meat-products. Such waste includes bones, tendons, skin, the contents of the gastro-intestinal tract, blood and internal organs.
These vary with each type of animal Sielaff ; Grosse The dissertation on poultry waste water amounts of generated waste for each type of animal are listed in Table 2. Russ and Pittroff Efficient utilization of meat by-products is important for the profitability of the meat industry.
It has been estimated that In the past, by products were a favourite food in Asia, but health concerns have led to an increased focus on non-food uses, such as pet foods, pharmaceuticals, dissertation on poultry waste water, cosmetics and animal feed Rivera et al. Meat by-products are produced by slaughter houses, meat processors, wholesalers and rendering plant. Traditional markets for edible meat by-products have gradually been disappearing because of low prices and health concerns.
In response to these problems, meat processors have directed their marketing and research efforts towards non-food uses. The literature indicates that by-products including organs, fat or lard, skin, feet, abdominal and intestinal contents, bone and blood of cattle, pigs and lambs represents More than half the animal by-products are not suitable for normal consumption, because of their unusual physical and chemical characteristics.
As a result, dissertation on poultry waste water valuable source of potential revenue is lost, and the cost of disposing of these products is increasing. The United States Dept. of Agriculture Economic Research Service has found that The figure for pork is 7.
In addition to economic losses, unused meat products cause serious environmental pollution. However with improved utilization, meat by-products can give a good profit to dissertation on poultry waste water processors. There are 2, registered slaughter houses in the country, which are mostly service oriented performing only slaughtering and dressing. Live stock available for slaughtering comprises of animals namely buffaloes, cattle, sheep, goats, pigs and poultry.
As per the recent data published by the Ministry of Agriculture, live stock population is In the year —93, meat production was 1. Based on the data collected during survey, the solid waste quantity generated in the bovine, goat and sheep and pig slaughter house is shown in Table 3. Quantity of solid waste generated from the bovine, goat,sheep and pig slaughter houses, dissertation on poultry waste water.
In case of goat and sheep slaughter house, average waste generation from pig slaughtering is 2. In India, the slaughter house waste management system is very poor and several measures are being taken for the effective management of wastes generated from slaughter houses, dissertation on poultry waste water. The blood available from the slaughter houses should be collected and made use of its full potential in pharmaceutical industry.
Provisions should be made for improved method of dressing, evisceration, safe disposal of waste products, control of odours, curbing activities of illegal slaughtering of dissertation on poultry waste water, provisions of dry rendering plants and modernization of slaughter houses.
United States considers everything produced by or from the animal, except dressed meat, to be a by-product. Animal by-products in the USA are divided into two classes, edible and inedible.
In United States terminology, offal means slaughter by-products, and includes the entire animal which is not part of the carcass. Variety meats are the wholesale edible by-products. They are segregated, chilled and processed under sanitary conditions and inspected by the US Meat Inspection Service. In some parts of the world, blood is also utilized as an edible product for human beings.
In US, meat trimmed from the head is described on edible offal or an edible by-product. Edible fats are obtained during slaughter, such as the cowl fat surrounding the rumen or stomach, or the cutting fat which is back fat, pork leaf fat or rumen fat. In commercial slaughter house practice in U. K, the offal is divided into red head, liver, lungs, tongue, tail etc. and white fatplus the set of guts and bladder, the set of tripe rumenand the four feet and trimming.
The list originally included the spinal cord and brain, but these are now banned for food use since the outbreak of BSE Bovine Spongiform Encephalopathy, popularly known as Mad Cow Disease Schrieber and Seybold It also includes poultry parts such as the heart and liver.
Some items may not be used in uncooked products. This list includes mammalian parts such as blood, blood plasma, feet, large intestines, small intestines, lungs, oesophagus meat, rectum, stomach non-ruminantfirst stomach tripe, after cookingsecond stomach tripe, after cookingfourth dissertation on poultry waste water, testicles and udder, dissertation on poultry waste water.
It also includes poultry part such as gizzards and necks. The average quantity of the different by-products from sheep, cattle and pig are shown in Table 4. The yield of edible meat by-products from pigs is around 6. The world production of edible by-products from pigs in was million MT, most of it from Asia Europe is the second largest producer, with Asia and Europe are also the two major consumers of meat by-products, including beef and lamb.
Usage of meat by-products often requires treatments such as collection, dissertation on poultry waste water, washing, trimming, chilling, packaging and cooling. Whether these products are widely accepted by consumers depends on various factors. These include the nutrient content, the price and whether there are comparable competing products.
Regulatory requirements are also important, because many countries restrict the use of meat by-products for reasons of food safety and quality. An example is the USDA requirement that mechanically separated meat and variety meats must be specifically identified as an ingredient on labels. If frankfurters and bologna are made with heart meat or mechanically separated poultry meat as an ingredient, this must be listed.
Edible meat by-products contain many essential nutrients. Some are used as medicines because they contain special nutrients such as amino acids, hormones, minerals, vitamins and fatty acids.
Not only blood, but several other meat by-products, have a higher level of moisture than meat. Some examples are lung, kidney, brains, spleen, and tripe, dissertation on poultry waste water. Some organ meat, including liver and kidney, contains a higher level of carbohydrate than other meat materials Devatkal et al.
Pork tail has the highest fat content and the lowest moisture content of all meat by-products. The liver, tail, ears and feet of cattle have a protein level which is close to that of lean meat tissue, but a large amount of collagen is found in the ears and feet Unsal and Aktas The lowest protein level is found in the brain, chitterlings and fatty tissue. The amino acid composition of meat by-products is different from that of lean tissue, because of the large amount of connective tissue.
As a result, by-products such as ears, feet, lungs, stomach and tripe contain a larger amount of proline, hydroxyproline and glycine, and a lower level of tryptophan and tyrosine, dissertation on poultry waste water.
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