slaughter house waste management. management of liquid and solid waste

1. SLAUGHTER HOUSE
WASTE MANAGEMENT

2. INTRODUCTION
Poultry by-products include the remaining material after
the edible meat has been sold.
recovery and reuse of as many by-products
sell all by-products instead of paying for disposal.

3. WASTE IN SLAUGHTER
EDIBLE INEDIBLE DUAL
Brain Gizzard contents Blood
Tongue Feathers Oesophagus
Liver Condemned carcass Intestine
Heart Spleen
Gizzard Lungs
kidney Gall bladder
bone

4. BLOOD SCALDING WATER

5. FEATHERS FEET

6. GIZZARD CLEANING WATER

7. VISERA DEBONED FRAMES

8. Uses of by-products

9. Blood – 3.5%
Product:
 whole blood
 blood meal
Uses :
 blood sausage
 leather
finishing
 livestock feed

10. Intestine
Products :
 sausage casing
 sports gut
 musical string
Uses :
 casing sausage
 squash, tennis,
badminton gut
 violin string

11. Bone
Products :
 row bone
 crushed bone
 bone meal
Bone ash
Uses :
 handicraft
 livestock feed
 fertilizer
 biodiesel

12. Bile liquid
Products :
cholic acid and
salts
 catisone
Uses :
 pharmaceuticals

13. Feathers-7%
Products
 hydrolysed
meal
 raw feathers
Uses :
 livestock feed
 shuttle cock
 pillows
 quilts

14. Giblet
Products :
food products
Uses :
consumption

15. Lungs ,kidney
Products :
food products
Uses :
consumption

16. WASTE MANAGEMENT
There are mainly two types of waste:
◦Liquid waste
◦Solid waste

17. LIQUID
WASTE
MANAGEMEN
T

18. Liquid waste management
 plants generate a significant amount of waste water
 relatively high content of organic matter from protein,
fat, and microorganisms
According to government rules the waste water should be
treated

19. WASTE WATER TREATMENT
The main steps of waste water treatment can be divided
into:
a. Preliminary
b. Primary sedimentation
c. Secondary treatment

20. d. Secondary sedimentation
e. Tertiary treatment
f. Disinfection

21. Preliminary treatment
Removal of large particles
Meshes / screens are used
Several meshes with variable
size is used

22. PRIMARY TREATMENT
remove small particles
Sedimentation is effective
Clarifiers can be used

23. Secondary/biological treatment
Removes organic contents in waste water
Bacteria are added to waste water streams
Oxygen is added to support

24. Secondary sedimentation
More clarifiers are used
Sludge is settled down in the bottom
Collected and used for biogas production or fertilizes

25. Tertiary treatment
Filtration is done
removal of small
colour and odour
compounds.

26. Disinfection
last stage prior to discharge into rivers and lakes.
Chemical agents such as chlorine and hydrogen peroxide
are used
 physical means such as ultraviolet light

27. SOLID WASTE
MANAGEMENT

28. Solid waste management
Composting
Biogas production
rendering

29. Composting
Decomposition of organic material
All kinds of organic wastes can be digested
Assisted by the microbes
2 types
◦Aerobic
◦Anarrobic

30. Parameters of composting
Aeration
Moisture – 50-60%
Carbon nitrogen ratio – 30 : 1
pH - 7
Atmospheric temperature - warm

31. Microbes
Bacteria (bacillus, clostridium, pseudomonas)
Fungi (zygomycetes, mucor, ascomycetes, basidiomycetes
aspergillus, humicola).
Protozoa (saprophytes)

32. BIOGAS PRODUCTION
 anaerobic digestion with anaerobic organisms
primarily methane
 archaea (methanogens)

34. Rendering
 process that converts animal waste into stable, value-
added materials
specifically rendering animal fat into purified fats like lard
or tallow.

35. Rendering systems
generally divided into:
a) dry batch
b) autoclave or wet rendering
c) dry continuous processing
d) continuous low temperature system

36. Dry batch
cooker with steam-jacketed walls
free-flowing fat is drained off
cooled material is removed

37. The autoclave system
 filled with pre-ground raw materials
takes 3-4 h and involves high pressures
slow pressure reduction is important
separator separates the fat and water

38. Continuous dry system
similar to the dry batch
 continuous manner
Under atmospheric pressure
steam jacketed

40. continuous, low temperature system
mechanical dewatering system
60-90°C for 10-30 min
fat cells break and release
centrifuged for additional water and fat removal

41. Conclusion
By-product disposal is both a challenge and opportunity for the
meat industry.
The goal is to sell the by-products
It is expected that this trend will continue as the industry
searches for more ways to increase the added value of by-products

42. Scientific Poultry and Meat Processing - Barbut - 18 By-products and Waste
Kiepper Rendering presentation
Arvan itoyannis, I. S. and D. Ladas. 2008. Meat waste treatment methods and
potential uses.
Waste disposal systems in slaughter houses suitable for developing countries
-Mahendra kumar
Reference

43. PRESENTED BY :
JOSEPH P ALEX
2014-BPT-024