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Book chapterItem Open Access UTILIZATION OF PORK BY- PRODUCTS(TANUVAS, 2014) Anna Anandh, M; TANUVASThe meat industry considers everything produced by or from the animal, except dressed meat, to be a by-product. The terms -‘by-products’ and ‘offals’ - are used to denote all materials of economic value produced from slaughter of food animals and which are not a part of the dressed carcass. The yield of by-products ranges from 20 to 30% of the live weight for beef, pork and lamb and contribute to 7 to 12% of the total income.Book chapterItem Open Access SANITATION AND SANITARY ASPECTS OF PORK PROCESSING(TANUVAS, 2014) Dushyanthan, K; TANUVASSanitation is the science and work of bringing about healthful and hygienic conditions. Sanitation, although normally an afterthought or a job relegated to someone lower down the employee chain, can be the difference in not only survival but profitability. From the very beginning a commitment to sanitation is a must, beginning with construction of the facility for ease of sanitation through the development of a properly maintained plant sanitation program. Next, the proper equipment must be available to employees to ensure successful completion of their sanitation objectives.Book chapterItem Open Access SLAUGHTER AND DRESSING OF PIGS(TANUVAS, 2014) Narendra Babu, R; TANUVASAnimal Welfare is the concern felt by humans for all animals, domestic and wild, for those that are economically viable and for those which have outlived their usefulness, and for those which are simply companion animals, or have a role to play in our environment, with or without directly relating to humans.Book chapterItem Open Access EQUIPMENT IN PORK PROCESSING(TANUVAS, 2014) Narendra Babu, R; TANUVASA pig slaughterhouse with larger throughput mostly uses the line-slaughter system. “Line slaughter” includes hoisting the carcass on the rails at bleeding and subsequent slaughtering and dressing procedures are carried out with the carcass suspended on and moving along the overhead rail (or line). This method is in contrast to the booth-slaughter system common in the past and low throughput slaughter houses. In the booth system, slaughter spaces are divided into many spots ("booths"), which allow for the simultaneous slaughtering of a certain number of animals ("batch"). A team of men attends each slaughtering spot.Book chapterItem Open Access DESIGN OF SLAUGHTER HOUSE AND MEAT STALL AND THEIR MANAGEMENT(TANUVAS, 2014) Narendra Babu, R; TANUVASIn our country most of the slaughter houses are service abattoir which are governed by the local bodies to cater the domestic needs and export whereas few privately owned factory type slaughter houses for exclusively involved in export. Slaughter House or Abattoir is a place or premises approved by a local authority (Panchayat, Municipality or Corporation) or by any other regulatory agency where in Slaughter of food animals are being carried out with the sole purpose of production of wholesome meat for human consumption. Now there is a change in the operations of the meat production in our country due to the growth in food processing sector and the consumers view towards the quality food products. This encourages many small and medium entrepreneurs to establish slaughter houses to cater the needed people and satisfy the FSSAI norms.Book chapterItem Open Access BASIC REQUIREMENTS FOR ESTABLISHMENT OF PIG SLAUGHTER HOUSE(TANUVAS, 2014) Appa Rao, V; TANUVASThe planning and establishment of an abattoir is a multi-disciplinary function which incorporates the skills of many expertise and discipline, particularly those management, meat technologists, veterinary practice, engineers, architects, builders, economists, business and trade practice, etc. A suitable and satisfactory plan can be evolved from the data acquired, from the survey and feasibility study made in consequence of local needs, local conditions and resources available.Book chapterItem Open Access HOUSING OF PIGS(TANUVAS, 2014) Murugan, M; TANUVASWhen planning a pig farming, it is essential to provide for housing. Adequate housing and equipment for rearing pigs are necessary to provide shelter against inclement weather, prevent diseases, control of parasites and safe labor. The type of house suitable for a particular area may not be suitable for the places. Therefore while planning for housing for pigs, it should be designed in such a way to give maximum comfort for achieving optimum growth.Book chapterItem Open Access PORK PRODUCTION IN INDIA - AN OVERVIEW(TANUVAS, 2014) Babu, M; TANUVASPig rearing has traditionally been in the main occupational axis of the socially backward down-trodden class of Indian population since time immemorial. Pigs provide not only income to the family but also provide livelihood security and choice of meat for family consumption. Pig farming is gaining momentum due to increased demand for the pork. The pork is a cheapest animal protein source available in the market. Recessionary and cultural changes have impacted the way consumers shop for pork among the rural people. Now-a-days, urbanization has been causing a rise in demand for pork products. In India, consumption of both beef and pork appears to be growing relatively slowly compared with other meat.Book chapterItem Open Access Changing Dimension In the Role Of LIS Professionals in the ICT Era(2015) Jagannara, M. Sithi; TANUVASChange is always permanent and also nature of the law. So the library is not exception to this. Innovation and development of information and communication Technologies and its application has created drastic changes in the entire Library management system. Due to ICT development. the Library environment has shifted from traditional model to library 2.0 models.
