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Veterinary Public Health > Rendering > Flashcards

Rendering Flashcards

1
Q

definition of rendering

A

a cooking, drying and separating process that uses animal and poultry by-products including bone, fat, hide and feathers to produce purified fat and protein products

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2
Q

definition of a rendering plant

A

a place where animal by-products are prepared or treated for use in, or converted into, fertilizers, animal food, fats or oils, other than fats or oils used for human consumption; a place where these resulting substances are stored, packed or marked; a place where resulting substances are shipped.

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3
Q

animal by-product definition

A

includes blood or any of its components, bones, bristles, feathers, flesh, hair, hides, hoofs, horns, offal, skins and wool (and any things containing any of these things)

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4
Q

what are the primary determinants of the quality of the finished rendering product

A

temperature and length of time of cooking process

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5
Q

what do all rendering processes involve

A

the application of heat, extraction of moisture and separation of fat

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6
Q

what is the basic yield equation

A

raw material –> 67% water –> fats and tallow (15%) and protein (18%)

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7
Q

what are some benefits to rendering

A

materials are more resistant to spoiling after; fat and protein meals can be used in many processes; economical waste disposal of waste animal material

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8
Q

how can fat from the rendering process be used

A

in animal feed, soap-making, candles, as raw material for biodiesel production or in chemical industry

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9
Q

how can protein meal from rendering be used

A

in animal feed or fertilizer

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10
Q

what does the rendering process convert raw animal tissue into

A

protein products and fat products

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11
Q

percentage of live weight cattle that is not consumed by humans

A

49

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12
Q

percentage of live weight pigs that is not consumed by humans

A

44

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13
Q

percentage of live weight broilers not consumed by humans

A

37

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14
Q

percentage of live weight of most fish not consumed by humans

A

57

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15
Q

raw materials includes

A

abbatoir offal, dead stock, inedible animal tissues, blood, feathers, hair, meat trimmings from butcher shop, restaurant grease/fats, waste water treatment solids, recovered materials (spillage)

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16
Q

raw materials includes

A

abbatoir offal, dead stock, inedible animal tissues, blood, feathers, hair, meat trimmings from butcher shop, restaurant grease/fats, waste water treatment solids, recovered materials (spillage)

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17
Q

what are the first 4 steps in the basic rendering process

A

raw materials received, grinding raw materials for size reduction then cooking –> pressing

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18
Q

after cooking, raw material is pressed into what two substances

A

fat and protein

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19
Q

once fat is pressed, what happens to it next

A

storage and shipping

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20
Q

once protein is pressed what happens to it next

A

grinding then storage and shipping

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21
Q

what dictates the thermal efficiency of the rendering system

A

particle size

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22
Q

what dictates the thermal efficiency of the rendering system

A

particle size

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23
Q

what machine is used to cook raw material

A

an agitated vessel generally heated by a boiler system

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24
Q

how does the rotating shaft in a continuous cooker transfer heat

A

it is hollow and contains attached heat transfer surfaces through which pressurized steam is injected; steam provides the necessary heat transfer to facilitate moisture removal

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25
Q

how is protein separated from fat

A

free run fat drains off; material is pressed to separate the remaining solid fat from protein

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26
Q

what are protein solids called

A

crackling

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27
Q

objecting of storing final product

A

to handle in equipment that minimizes the risk of contamination

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28
Q

what type of equipment is the final product stored in

A

properly constructed bulk bins

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29
Q

why must bins, conveyors and elevators be properly ventilated

A

to minimize condensation and protect from potential contaminants

30
Q

what are two requirements for storage facilities to maintain cleanliness

A

inspection points to permit examination; emptying/cleaning must be done regularly

31
Q

what are two requirements for storage facilities to maintain cleanliness

A

inspection points to permit examination; emptying/cleaning must be done regularly

32
Q

what are two requirements for delivery vehicles (for shipping final product

A

must be inspected to ensure cleanliness; must be dedicated to delivery of “prohibited” or “non-prohibited” material separately OR inspected and cleaned according to SOP between loads

33
Q

what are possible air pollutants from the rendering process

A

odor (raw material, exhaust from cookers) and dust (from feathers, blood)

34
Q

what equipment is used to control air pollution from rendering process

A

filters, cyclones, scrubbers (wet, dry)

35
Q

what do wet scrubbers use in addition to water

A

scrubbing solutions, chemical oxidants such as sodium hypochlorite, caustic soda to control pH, sulphuric acid

36
Q

what are hides used for

A

leather shoes, garments or upholstery

37
Q

what are the 4 main constituents of tallow

A

oleic acid, stearic acid, glycerine, linoleic acid

38
Q

what is oleic acid used for

A

cleansing creams, cosmetics, lubricants, textiles, foam, rubber, shampoo, cutting oils, emulsifiers

39
Q

what is stearic acid used for

A

rubber, tires, lubricants, esters

40
Q

what is glycerine used for

A

cosmetics, eprfumes, inks, glues, cements, solvents, antifreeze, medicine, gun power, explosives

41
Q

what is linoleic acid used for

A

paints, lubricants, esters

42
Q

uses of fat in feed

A

energy density, essential fatty acids, palatability, dust control, lubrication, reduce particle separation

43
Q

inclusion rates of fat in feed

A

minimum (1%) and max (6-8%)

44
Q

how are feed grade fats stablized

A

antioxidant is added

45
Q

feed grade fats consist of blends of

A

animal and vegetable fats (ex. blended tallow, grease, poultry fat, restaurant cooking oils)

46
Q

does color effect the nutritional value of fat

A

no but may be a consideration in consumer oriented products

47
Q

the presence of high levels of FFA indicated what?

A

the fat was exposed to water, acids and/or enzymes

48
Q

why is moisture undesirable in fat

A

it will encourage bacterial growth and fat-splitting enzymes

49
Q

why is moisture undesirable in fat

A

it will encourage bacterial growth and fat-splitting enzymes

50
Q

what is the ideal temperature to store fat at

A

slightly above melting point so it is still pumpable; excess heat will accelerate deteriotation

51
Q

what are some of the types of protein meal

A

poultry by-product meal, feather meal, fish meal, blood meal, pure procine meal, lamb meat and bone meal (favored in pet food)

52
Q

what does protein meal supply when used as feed

A

concentrated protein, bypass protein (dairy cattle), digestible phosphorous, minerals, palatability (swine)

53
Q

inclusion rates of protein meal in diet

A

max 6-8%

54
Q

definition of meat and bone meal

A

product obtained by rendering animal tissues with NO hair, hoof, horn, hide trimming, manure or stomach contents (except in the amounts that are unavoidable with good manufacturing practices)

55
Q

definition of poultry by-product meal

A

product obtained by rendering parts of slaughtered poultry exclusive of feathers (except in amounts that are unavoidable with good practices)

56
Q

feather meal definition

A

product obtained by hydrolyzing feathers from slaughtered poultry; free of additives or accelerators

57
Q

definition of blood meal

A

product obtained from clean, fresh blood exclusive of all extraneous materials (hair, stomach contents or urine) – except in amounts that are unavoidable

58
Q

definition of fish meal

A

clean dried ground tissues of undecomposed whole fish or fish cuttings or both

59
Q

quality of rendering products are affected by

A

raw product consistency and freshness, processing and storage

60
Q

specified risk material (SRM) includes

A

for cattle 30m and older – skull, brain, trigeminal ganglia, eyes, tonsils, spinal cord and dorsal root ganglia; distal ileum of cattle of all ages

61
Q

when was the enhanced feed ban of SRM from animal feed and fertilizer put in place

A

2007

62
Q

role of veterinarians with SRM management

A

facilitate clients, educate producers, remove SRM, train feedlots and abbatoirs, maintain records, become permitted salvage premise, use clinic/property to control SRM, facilitate transportation permits

63
Q

role of veterinarians with SRM management

A

facilitate clients, educate producers, remove SRM, train feedlots and abbatoirs, maintain records, become permitted salvage premise, use clinic/property to control SRM, facilitate transportation permits

64
Q

why is wool normally not put through the rendering process

A

lanolin messes up rendering equipment

65
Q

why is rendering now used in CWD depopulations

A

used to remove protein (burn or bury) and can make use of fat because the prions don’t remain in it

66
Q

what are some problems with rendering material used in animal feed

A

melamine in dog food; spray dried serum theory for spreading PED

67
Q

when cracklings come out, why do they go through a shaker first

A

to remove ear tags and any metal (horse shoes should be taken off prior to rendering)

68
Q

what do you flush delivery vehicles with between loads

A

flush with other protein

69
Q

what is prohibited material

A

ruminant protein (can’t be fed to other ruminants)

70
Q

what else is a product of rendering other than fat and protein

A

water

71
Q

what dangerous fumes come from blood meal

A

hydrogen sulfide (can kill you)

72
Q

at what points does the CFIA control SRM

A

from source to end point

Veterinary Public Health (9 decks)

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