München, Germany; Booth A4.121
The red meat rendering process handles the red meat by-products. The red meat by-products that are not intended for human consumption are transformed into valuable proteins, minerals and fats (tallow).
Red meat is a general term used for the animals such as cow (cattle), sheep, horses, pigs (porcine), buffalo, camels, goats etc.. The red meat by-products consist of soft meat, bones, horns, hoofs, hair, blood but can also consist of dead on arrival (DOA), deboning residue and farm waste.
None of the red-meat by-products are thrown away! However, to use the red-meat by-products in other processes they have to be treated first. Our systems transfer the animal by-products into Meat and bone meal, Whole meal, Blood meal and fats/tallow/oils. This process is called rendering. These meals can be sold to the pet food industry, feed industry etc. and the fats to the pharmaceutical industry, chemical industry, oil industry and many other. The way of processing determines the value of the end products. This is why we claim “Rendering is not waste handling it’s nutrient management!
The processing of the red meat by-products starts with crushing and grinding, followed by heat treatment to reduce the moisture content and to kill micro-organisms. Separation of the melted fats (tallow) from the solids (protein) is achieved through draining and pressing. The solid fraction is then ground into a powder, such as meat meal, meat and bone meal, blood meal and fats (tallow). The fat (tallow) can be clarified through decanting or settling.