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Book Chapters (English)

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Now showing 1 - 9 of 160
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    Book chapterItemOpen Access
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    Book chapterItemOpen Access
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    Book chapterItemOpen Access
    மடிவீக்க நோய்
    (TANUVAS, 2007) Rani, N; TANUVAS
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    Book chapterItemOpen Access
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    Book chapterItemOpen Access
    UTILIZATION OF PORK BY- PRODUCTS
    (TANUVAS, 2014) Anna Anandh, M; TANUVAS
    The 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.
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    Book chapterItemOpen Access
    SANITATION AND SANITARY ASPECTS OF PORK PROCESSING
    (TANUVAS, 2014) Dushyanthan, K; TANUVAS
    Sanitation 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.
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    Book chapterItemOpen Access
    SLAUGHTER AND DRESSING OF PIGS
    (TANUVAS, 2014) Narendra Babu, R; TANUVAS
    Animal 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.
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    Book chapterItemOpen Access
    EQUIPMENT IN PORK PROCESSING
    (TANUVAS, 2014) Narendra Babu, R; TANUVAS
    A 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.
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    Book chapterItemOpen Access
    DESIGN OF SLAUGHTER HOUSE AND MEAT STALL AND THEIR MANAGEMENT
    (TANUVAS, 2014) Narendra Babu, R; TANUVAS
    In 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.