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Applications of Unit Operations in Meat Processing

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Lawrence Salel
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31 views

Applications of Unit Operations in Meat Processing

Uploaded by

Lawrence Salel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Applications of Unit Operations in

Meat Processing
Lecture Plan
 Introduction of the Meat Industry
 1. Processing in the Meat Industry
 1.1. Products from slaughtered Animals
 2. Applications of Engineering Processes in the Meat Industry
 2.1. Fluid Flow Applications
 2.2. Evaporation
 2.3. Equilibrium Contact Separation
 2.4. Mechanical Separation
 2.5. Size Reduction
 2.6. Drying
 2.7. Heat Transfer Application
 Summary
Introduction
 The meat industry has;
 provided mankind with food over the ages beginning when
man was a hunter and gatherer until today.
 grown in size and scope from farm and cottage units up to the
modern day factories.

 But their methods are still traditional ones.


 The only factor that has change is probably size.
 Modern technology and process engineering has greatly impacted the
industry to become a more recognizable and a reorganised one.
 Old operations are being carried out in more efficient ways
 with new products being produced
1. Processing in the Meat Industry
Begins with live animals that are slaughtered.
The first operation after slaughtering is,
- dissecting (dis-assembling) of the components,
through cutting and separation.

Initialproducts from this first operation are;


the carcass, meat, blood, offals, glands, pelts,
hides, feathers, bristles, bones and hooves.
1.2. Products from the Slaughtered Animal

 Themeat may be used directly, or after chilling or freezing,


it may be processed e.g. canned into canned meat.
 Blood - consumed by humans
- used as animal food,
- for making glue,
- used as fertilizers.
 Offals - processed and used directly as food,
- processed into high-protein materials for
feeding animals or plants.
Glands- are processed into hormones and
enzymes.

Pelts,wool, hair, hides, bones, bristles and


feathers have limited application as food for
humans,

Bones - gelatine is regarded as edible.


2. Applications of Engineering Processes

2.1.Fluid Flow Applications

Main application in meat processing are;


In freezing and chilling – circulation of cooling media,
air and sometimes water, together with the use of
radiant panels to remove heat from the products.
Water for washing of meat and by-products
Refrigerants flow in the refrigeration systems for
cooling.
Pumping steam and water in
air-conditioning plants for cold storage.

Pumping thousands of cubic meters of water in


and out of factories everyday.

Pumping waste materials to the rendering plant


for further processing to reduce environmental
pollution.
2.2. Evaporation Process used in the Meat Industry

Evaporation of concentrated cooking


liquors from meat canning and from
rendering plants.

Normally both single and multiple effect


evaporators are used.
2.3. Contact-Equilibrium Separation Application
Gas absorption - applied in the chlorination
process of water,
- de-aeration of boiler waters,
- froth flotation for fat separation,
- removal of odours from air,
- in aeration of waste waters,
Extraction- applied to solvent removal of fats
and to obtain soluble protein by
heating in water to dissolve
the protein.
Cont,

Washing - applied extensively to fats,


- applied to products like
sausage casings from
intestines,
- done to the meat itself.
Cont,

Distillation - is used in the recovery of


solvents in solvent rendering
-used in the deodorizing of fats
-and is used in separation of fatty
acids
- and preparation of
pharmaceutical products.
Crystallization - is used in the
crystallization of lard
and margarine made
from animal fats and
oils.

Membrane Filtration – for filtering


animal blood
proteins.
2.4. Mechanical Separation

 Modern meat plants use mechanical separation


equipment such as;
 Centrifuging – for separating residual solids from the
rendering processing of fats from meat.

 Filtersand sedimentation equipment are used;


– for separating residual solid
- removal of some water from coagulated blood
in the bleaching of fats.
- are used in bone flour crushing.
Cont,

Sedimentation is applied in,


- the clarification of fats
- removing solids from waste waters.

Cyclones - used with grinding and separating


dried fine products like solid fertilisers.
2.5. Size Reductions
 Many by-products of the meat industry are solid in powder form
and grinding is necessary.
 Grinding – applied to products like sausages and
minced meat.
 Extrusion - being used to prepare processed meat
products like sausages which are finely grind.
 Emulsification - Very fine grind bones emulsified to
 separate the protein

A mince meat
Emulsifier
2.6. Applications of Drying in the Meat Industry

 Drying - to preserve meat


 Drying in cold storage is an economic
problem where shrinkage may easily account
for severe loss of the initial weight.

 Different dryers are used for products like;


- fertilizers, stock foods, meat extracts, gelatine,
intestines and blood
Sun drying is used to dry
traditional dried meat products
where thin strips of meat are
hanged out in the sun.

Solar collectors and drying


chambers (solar dryers) are now
commonly used as part of
hygienic control measures and
quality control.
Sun Drying of Meat in the Solar Dryer for Meat done
Open hygienically
Smoke House for smoke drying Sausages
3. Summary
 The meat industry has become diverse with many different kinds of
meat products available for human consumption.
 It has developed over thousands of years from traditional
processing technologies.
 Engineering applications used are those from the improved traditional
techniques.
Thank You

END of Lecture

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