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Teil 3 Seite 6-1
5 BEST AVAILABLE TECHNIQUES FOR SLAUGHTERHOUSES
6 APPLIED PROCESSES AND TECHNIQUES IN INSTALLA-
TIONS FOR THE DISPOSAL OR RECYCLING OF ANIMAL
CARCASSES AND ANIMAL WASTE
6.1 Animal by-products
6.1.1 Rendering
The production processes of the meat meal industry can as a rule be subdivided into the
following process stages:
- Removal of undesirable components
- Cutting (breaking and cutting into pieces)
- Heating (sterilisation, heating)
- Drying
- Separation of fat and albumen
- Preservation (grinding, fat cleaning)
- Cleaning (cleaning and disinfection)
Cutting into pieces, sterilising, drying, and if necessary de-fatting are the central work
stages in animal carcass disposal. The sterilisation is of particular importance. In carcass
disposal plants, it must be run as pressure sterilisation for a period of at least 20 minutes
at a pressure of 3 bar and a temperature of at least 133 °C.
On top of the production process, there are steps like collecting, transporting, delivery,
and storing. As a rule, carcasses, carcass parts, and animal products are coarsely pre-
sorted and then unloaded and stored in raw material moulds. These sellable raw material
moulds are mostly within raw material rooms.
Characteristic is the subdivision of the companies into the „unclean side“ and the „clean
side”. This means that the building where carcasses, carcass parts, and animal products
are rendered innocuous is divided into rooms and implements from which germs carrying
infectious diseases can be discharged (unclean side), and rooms and implements which
must stay free of germs causing infectious diseases (clean side).
The following diagram shows the flow sheet of a TBA with the relevant emissions and
substances used.