Meat Meal Production Line: A Reliable Solution for Maximizing the Utilization of Slaughterhouse By-Products
Atiye Sazan Negin Faraz Knowledge-Based Company, drawing on its technical expertise and industrial experience, provides the complete design, manufacturing, installation, and commissioning of meat meal production lines through a comprehensive and engineered approach, offering a reliable solution for maximizing the utilization of slaughterhouse by-products.
A meat meal production line is one of the widely used processing units in the animal feed industry, playing an important role in recovering and processing slaughterhouse by-products and converting them into valuable feed ingredients.
Meat meal is produced by processing slaughterhouse by-products, including materials not intended for human consumption, skin, bones, fat, and internal organs. It is used as a rich source of protein, minerals, phosphorus, and calcium in animal, poultry, and aquatic feed formulations.
Main Stages of Meat Meal Production
- Raw Material Collection and Preparation
Slaughterhouse by-products, including meat and bones, offal, skin, and fat, are initially collected and transferred to the processing section. The following operations are then carried out:
- Large foreign materials, such as plastic and metal, are removed.
- The raw materials are size-reduced and homogenized to ensure uniform heat treatment.
- Rendering
At this stage, the raw materials are fed into a cooking or rendering vessel. The processing temperature is typically between 110 and 140°C, with a processing time of approximately 2 to 3 hours, during which fat is separated and the material undergoes heat treatment for microbial control.
The main objectives of this stage are:
- Reduction of pathogenic microorganisms
- Separation of fat from the solid fraction
- Fat Separation
After cooking, the processed mixture is transferred to a press or centrifuge to separate the liquid fat. The recovered fat, commonly referred to as animal fat or tallow, can be used in the production of soap, animal feed, and various industrial applications, including certain cosmetic products.
- Drying
The remaining solid fraction is fed into rotary dryers, where its moisture content is reduced to approximately 8–10% to help prevent mold growth and deterioration during storage.
- Grinding and Packaging
At this stage, the dried material is processed through a hammer mill to reduce it to the required particle size. The finished product is then packed in polypropylene bags or other suitable packaging for storage.
Typical package weights are 25 or 50 kg.
Quality Characteristics of Good-Quality Meat Meal
| Characteristic | Typical Specification |
| Crude protein | Minimum 45% |
| Fat | 8–12% |
| Moisture | Less than 10% |
| Ash | Approximately 25% |
| Odor | Normal meat-like odor without signs of putrefaction |
Equipment Required for the Meat Meal Production Line
- Primary crusher and grinder
- Cooking vessel or rendering system
- Fat separation press
- Rotary dryer
- Hammer mill
- Packaging unit
- Odor and wastewater treatment systems
Advantages and Economic Value
- Efficient utilization of slaughterhouse by-products
- Reduction of environmental pollution
- Production of a value-added feed ingredient
- Reduced dependence on imported protein sources
To consult with our experts, please contact us.