What do abattoirs do with the waste?

Some abattoirs may wish to dispose of sludge and other wastes by incineration. Coal fired boilers may also be used in the rendering process. All fuel burning equipment will release greenhouse gases.

What is Lairage in abattoir?

A place where cattle or sheep may be rested on the way to market or slaughter. ‘Improved training of staff in slaughterhouses and changes to design and operation in lairages are just some recommendations that the Government has accepted.

Do slaughterhouses drain blood?

At a slaughterhouse, pigs and cattle are killed for food production. The slaughterhouse uses a Boerger Rotary Lobe Pump to transfer animal blood. Once the animals have been slaughtered, the blood drains off in the bleeding zone. A large stainless steel basin is there to collect all the blood flowing from the incision.

How many hours maximum should an animal spend in a Lairage?

The optimal lairage time is 2–4 h. It is consequently necessary to provide a lairage capacity of at least six times the number of pigs killed per hour. It is advisable to shower the pigs during lairage if the ambient temperature is higher than 15 °C.

How do you treat slaughterhouse wastewater?

The treatment of slaughterhouse wastewater by various methods such as aerobic and anaerobic biological systems [4], [5], [6], [7] and hybrid systems [2] have been intensively studied. Aerobic treatment processes are limited by their high energy consumption needed for aeration and high sludge production.

How do slaughterhouses get rid of blood?

After the blood flows down the drains of the killing floor, it’s collected in giant tanks. This crimson harvest is stored for only a short period to prevent terrible smells from developing. Specialised facilities and treatment plants come and take the blood away for processing.

What is the purpose of Lairage?

The purpose of lairage is to provide a reservoir of animals aimed at maintaining the constant speed of the slaughter line and to allow an opportunity for stressed and (or) fatigued animals to recover from loading and transport stress (Warriss 1987).

What is Lairage?

/ (ˈlɛərɪdʒ) / noun. accommodation for farm animals, esp at docks or markets. GOOSES.

What do butchers do with cow blood?

The bulk of all this blood goes towards “inedibles” : items unfit for human consumption but perfectly fine when dehydrated and used as a cheap source of protein for livestock or your little friend Fido. In some cases, the plasma is first separated from the red blood cells and used as a protein supplement for piglets.

What do butchers do with animal blood?

Food producers can use it to make blood sausage, or black pudding, which they sell to markets for human consumption. Chemicals in the blood make their way into cookies to provide iron fortification and into cakes to replace egg whites.

How long should you hang a pig after slaughter?

You see, the finished carcass must hang and cool for at least 24 hours before the meat can be sectioned and cured or frozen.

How long should a beef carcass hang?

A: Hanging beef in a cooler (at about 38° F) for at least 10 days is recommended to improve tenderness. This process is called aging. This allows the enzymes in the meat to break down the proteins and improve eating quality. The process would also allow the development of flavors associated with the aging process.