Quick search
Go!

PREVENTION OF ENVIRONMENTAL POLLUTION BY SUPERIOR RENDERING OF PIG SKINS RESULTING FROM PIG SLAUGHTERING


IULIAN SUCEVEANU 1 *, MIRELA SUCEVEANU 2, DOMNICA CIOBANU 2
(1)TECHNICAL UNIVERSITY “GH. ASACHI” IAŞI, DOCTORAL SCHOOL OF THE FACULTY OF CHEMICAL ENGINEERING AND ENVIRONMENTAL PROTECTION, 71, MANGERON BLVD., 700050 IAŞI, ROMANIA (2)UNIVERSITY OF BACĂU, FACULTY OF ENGINEERING, 157, CALEA MARASESTI, 600115 BACĂU,

Issue:

SCSCC6, Volume X, No. 1

Section:

Volume X, No. 1 (2009)

Abstract:

The meat industry, besides meat – as a main product –, there are a lot of secondary products, which have a remarkable economical importance when they are properly analyzed. The rendering of pig skin implies the following changes: (1) Adoption of new scalding-skinning technology of processing, so that the removal of rind from the carcass should have place directly into the carving room. The result is a maximum quantity of rind, under the imposed sanitary-veterinary conditions. (2) The optimization of the scalding-skinning technology, so that the detachment of the pig skin to be done completely, without causing great quantities of offals. (3) The organization of the rind technological process: the rind elimination from the carving room by refrigeration, peeling, boiling, cutting. The result is the rind emulsion. (4) The production of the rind emulsion is a modality of superior rendering of pork skin.

The rendering of the rind offers the following advantages: (1) The increase of the alimentary yield with approximately 10% (from 82% up to 92%); (2) The increase by 300% of the economical value by rind rendering; (3) The decrease of salt consuming, used for the salting of pork skin; (4) The superior rendering of the technical lard resulting from the rind peeling the result is the increase of the alimentary yield from 4% up to 92%.

Keywords:

process optimization, rendering, pig skin, rind emulsion, lard.

Code [ID]:

CSCC6200910V01S01A0008 [0002625]

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacu