CASINGS PROCESSING (CATTLE PROCESSING)

The term casings refer to the intestinal tract of the animal or gut set. For pigs it consist of the stomach, large and small intestines, middle cap, bladder and bung, for cattle the casings consist of the stomach,, bladder, small intestine, large intestine, bung. Certain parts of the cassings can be processed into a number of value added products, such as sausage skins, surgical sutures and strings for musical instruments and tennis rackets. Processing of casings involve desliming to remove the inner lining "mucosa" and washing. If casings are not processed into value added products, they are generally sent for rendering with or without prior washing.

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Processing of animal products

Alot of products are derived from livestock, both edible and inedible, for this discourse, we look at the edible products. The edible products include, milk, meat eggs. Milk processing Milk is the lacteal secretion from the mammary gland of females livestock. Although in modern days, milk can also be gotten from plants eg soybean milk, coconut milk. The milk from animals from cow, goat, buffallo etc. The milk is a very good vehicle for transmission of pathogens so milk handlers should exercise the utmost level of personal hygiene, the milk processing area should be sanitized. The milk handlers must be free from gastro-intestinal infections, no coughing, sneezing, diarrhoea etc. Note that the dairy animals are kept in hygienic condition, sick or animals receiving treatment should not be milk. The udders should be washed prior to milking in order to reduce the risk of contamination of the milk. Once milk is collected from the animals through a milking machine, the t...

The Nucleic Acids

These are molecules that are essential to and characteristic of life on earth. They form the genetic material of all living organisms including the simplest virus. These compunds are found mainly in the nucleus. They are DNA (Deoxyribonucleic acid) and RNA (Ribonucleic acid). Nucleic acids have the same basic structure in all organisms. Excerpts from the book a glance at cell biology by Ukponmwan Ifueko Oghogho Available @ https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+ amazon.com/author/ifuekoukponmwan

Normal drying curve

Foods do not loose water at a constant rate down to complete dryness. At starting of drying, the rate is constant and then it changes. Zero water is never reached under normal drying conditions. During the process of drying, food will loose moisture from its surface and then gradually a thick dried layer develops (an insulative barrier to heat) confining moisture to centre. From the centre, a moisture gradient will develop. During drying, moìsture in the centre has a longer path to travel than moisture near the surface. The drying curve varies according to the type of food and the kind of drier that is used, and also the way the food material also responds to temperature, humidity, air velocity and direction of air and thickness of food. Oil-in-water emulsion dries only quickly than water -in-oil emulsion. Case hardening is common with foods that contain dissolved sugars and other solutes in high temperature. As water leaves cells of the food, solutes are retained by cell mem...

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