processing and waste management

1. Meat packing poultry
industry
By,
AKSHAY KUMAR V V
( 8108 )
MUHAMMED ALI A
( 8222 ) 1

2. contents
1. Introduction
2. Poultry processing
3. Meat processing
4. Waste water management in meat and poultry
industry
5. Solid waste disposal in poultry industry
6. Solid waste disposal in Meat industry
7. Conclusion
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3. 1.Introduction
 The livestock sector is an important component of indian
agriculture & india has a huge livestock population.
 Efficient utilisation of these resources including production
and utilisation of livestock products is important to earn
increased returns and sustain livestock production activities.
 The present production of meat is estimated at 6.27 million
tons in 2016 ,Which is 2.21% of the worlds meat production.
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4. ( Conti.)
 The percapita consumption in india is less because
of the Religious reasons.
 India is the third largest producer of eggs and ninth
largest producer of poultry meat in the world.
 The contribution of meat from buffalo is about
23.33%,While cattle 17.34%,sheep 4.61%,goat
9.36%,pig 5.31%,poultry 36.68%.
 Kerala and goa is the most meat consumption states
in India.
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5. 2.Poutry processing
 In poultry processing plant,
live birds are converted To
dressed products for sale
to distributors.
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6. (conti.)
 Its can be done manually or mechanically.
Manual processing Mechanical processing
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7.  The processing operations can be Mainly divided into thirteen distinct areas or activities these
are,
1. Receiving
2. Killing
3. Bleeding and blood recovery
4. Scalding
5. Defeathering
6. Feather recovery
7. Whole bird wash
8. Evisceration
9. Final wash
10. Offal recovery
11. Chilling
12. Packing
13. Waste water collection and controll
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8. 8

9. 3.Meat processing
 Entire meat industry is primarily focused on producing meat for human
consumption.
 Meats are often classified by the type of animal from which they are taken.
Beef From Cattle
Veal From Calves
Pork From Pig
Lamb From Young sheep
Mutton From sheep older than 2 years
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10.  This industry handles the Stunning,Slaughtering,Chilling,Cutting,Packaging.
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11. 11

12. 4.Waste water management in meat
and poultry industry
 Plants generate a significant amount of waste water with a relatively
high content of organic matter from protein,fat and microorganisms.
 The main steps of waste water treatment can be divided into:
1. Preliminary(screening of meat pieces,feathers)
2. Primary sedimentation
3. Secondary treatment(Biological oxidation)
4. Secondary sedimentation
5. Tertiary treatment(Filtration)
6. Disinfection(chlorination)
7. Sludge dewatering(Receiving material from the secondary and
8. Tertiary treatments) 12

13. 13

14. 5.Solid waste disposal in poultry
industry
 The various poultry waste produced in production
process of poultry are:
1. Dead birds
2. Droppings or manure
3. Dressing waste
4. Hatchery waste
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15. 5.1.Dead birds
 Throwing dead birds in open beyond the compound is extreamely dangerous
for spread of infection as they are eaten by dogs,cats and wild birds.
 Further there is danger of infection through air also .
 So they should be deeply hurried in the soil or dumped into deep pit where
their carrion is auto-digested by hot fermentation.
 They should be fully burnt in incinerator to form ash,which is also a effective
disposal.
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16. 5.2.Droppings
 Droppings are converted into excellent manure,which can be applied directly
to soil.
 Poultry manure can be disposed in oxidation ditches,Aerobic fermentation of
manure occurs in open ditches and bacteria decompose organic matter into
simple substance .
 If manure is dumped along with liquid waste in a shallow covered pond
,enriched manure can be obtained by enaerobic fermentation after 2-3 months.
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17. 5.3.Dressing waste
 Uses of chicken feathers
pillow stuffing,insulation,ulpolstery padding,paper,plastic.
 Feather meal is used as animal feed and fertiliser.
 The non-edible parts like head feathers and feet(shank) should be burnt
which can be done easily due to their dryness
 Other wet non-edible organs should be dumped into deep manure pit to fulfil
compost manure through hot fermentation.
 The manure pit must be properly covered to avoid spread of infection.
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18. 5.4.Hatchery waste
 Hatchery waste consists of infertile hatching eggs,dgad
embryos,egg shells from hatched eggs and dead chicks
 10-15% eggs or embryos during incubation hatching
 These hatchery waste can be efficiently converted
hatchery residue meal.
 Hatchery residue meal is a good protein source for poultry
feeding
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19. 6.Solid waste disposal in Meat industry
 The majority of the waste,in the meat industry is
produced during slaughtering.
 Efficient utilization of meat by product is important for
the profitability of the meat industry.
 By-products are the nonmeat materials collected during
the slaughter process commonly called offal.
(eg:
Bones,livers,brains,hearts,thymus,pancreas,fries,kidneys,
oxtails,tongue etc.) 19

20. 6.1.Utilization of offal
 Bone and rendered meat animal feed and fertilizers
 Gelatin used in confections,jellies
(obtained from pork snouts,skin) and pharmaceuticals
 Intestines used as sausage casings
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21. (conti.)
 Animal organs and glands offer a wide variety of
flavors and textures,and often have a high
nutritive value.
 The brain,nervous system and spinal cord are
usually prepared direct for the table rather than
processed for industrial use.
 Animal blood has been used to make blood
sausages,blood pudding,biscuits and bread,and
also non-food items such as fertilizer, feedstuffs
and binders.
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22. 7.Conclusion
 The per capita Meat consumption is about 5.2kg per
year in india and world average is 39.9kg.
 Animal food is considered as good source of quality
nutrients viz. fat, protein, carbohydrates and
minerals.
 Integrated meat plants helps to effective utilisation
of byproduct and good management of slaughter
waste.
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23. ( Conti. )
 During the last three to four decades India has
witnessed the green,white,yellow and blue
revolutions,The time has come to realise one
more revolution ie, red/pink revolution in the
form of meat production.
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24. THANK YOU !!!
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