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Book chapterItem Open Access மாடுகளை தாக்கும் நோய்களும் தடுப்பு முறைகளும்(TANUVAS, 2007) Rani, N; TANUVASBook chapterItem Open Access கால்நடைகளுக்கு வீட்டிலேயே எளிய முறையில் அடர்த்தீவனம் தயாரித்தல்(TANUVAS, 2007) Chandrasekaran, T; TANUVASBook chapterItem Open Access மடிவீக்க நோய்(TANUVAS, 2007) Rani, N; TANUVASBook chapterItem Open Access சினைப்பசுக்கள் பராமரிப்பு(TANUVAS, 2007) Narmatha, N; TANUVASBook chapterItem Open Access இனப்பெருக்கம் மற்றும் செயற்கை முறை கருவூட்டல்(TANUVAS, 2017) Rani, N; TANUVASBook 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.