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%.