CH704977A1 - Producing animal feed, comprises freezing pre-prepared meat pieces of farm animals into predefined shape, cutting into uniform slices and drying under defined climatic conditions - Google Patents

Abstract

Producing animal feed, comprises freezing pre-prepared meat pieces of farm animals into a predefined shape, subsequently cutting into uniform slices and drying under defined climatic conditions.

Description

The invention describes a method for the production of high quality animal feed from selected pieces of meat, which are nowadays only occasionally used for human nutrition. These include, for example, internal and external organs such as the heart, lungs, stomach, kidneys, liver, tongue, etc. These pieces of meat, which are considered to be inferior, must either be disposed of relatively expensively in the production process or can be used occasionally in animal feed production.

Usually quite different products are also mixed together from the food chain of humans and provided with additives such as vitamins, minerals, trace elements, etc. and then processed so that the corresponding animal food on the one hand durable and on the other hand is digestible for the animals in animal feed production.

Very different devices / methods and animal feed variations are known from the prior art. A disadvantage of all these known from the prior art methods and methods of production is the fact that relatively many inferior pieces of meat of very different origin and quality are usually mixed together. The same applies to the various other additives for the taste, the consistency, the durability, etc. In short, the usual animal feed is a cocktail of different, shredded (waste) substances enriched with specific additional products. There are many different patent applications in this field. By way of example, reference is made to EP 1 404 186 or KR 2005 0 011 588. A disadvantage of all these products and methods is the fact that the animal feed thus produced only rarely takes into account the natural chewing apparatus and digestion process of the animals really.

Because of the limited obligation to declare and the limited supervision and control in animal feed production, there is now a significant risk that animal feed on the one hand contains excessive pollutants or other undesirable additives such as sugars, hormones and their residues. This causes various complaints and allergies especially in sensitive animals, which is detrimental to the welfare of the animals and can cause additional costs.

Object of the present invention is to describe a method with which from so-called. Inferior pieces of meat high quality, specific animal feed can be produced. It is another object of the present invention to describe a method in which not a plurality of pieces of meat are mixed together with other additives, but selected individual pieces of meat or meat parts (usually from a controlled, certified production) pretreated and then without any Additives are processed and preserved in a form appropriate for animals. As a result, a large part of the natural properties of the selected piece of meat is retained.

This object is solved by the invention described below according to the features of the independent claim 1.

With the inventive method, the potential risk of contamination in animal feed is significantly reduced, since only a very limited number of selected pieces of meat is processed into animal feed. In practice, these pieces of meat usually come from livestock, which have been raised according to the relevant ecolabels. This manufacturing process in turn has the positive effect of significantly reducing possible allergies and other intolerances and allowing the animal to be given specific nutrients such as vitamins, trace elements, etc. Complaints and health impairments due to contaminated feed can be virtually ruled out with the method according to the invention.

The inventive method ensures a gentle treatment of the meat without affecting the structure and properties and vitamins unnecessarily. In practice it has been found that the external forms of animal feed possible by the process, together with the consistency and durability, are particularly popular.

The inventive method can be roughly divided into the following process steps: <tb> 1. <sep> Preparation of the pieces of meat <Tb> <sep> 2. Shaping <Tb> 3 <sep> freezing <tb> 4. <sep> Thawing and cropping <Tb> 5 <sep> Drying

Step 1:

In the first step of the preparation, the meat piece (e.g., lung) is reduced in accordance with the later shaping. Unwanted meat pieces such as fat etc. are removed. This step is usually done manually. In special cases, the piece of meat is also pretreated, e.g. Heating, inserting, cleaning, marinating, etc.

Step 2/3:

This step involves shaping the animal food. For this, the piece of meat is brought into the desired shape as described above. This can be done by simply wrapping in a sausage shape or by filling in a specially preformed container. The variety of forms is almost unlimited. In this container, the meat is frozen.

Step 4:

The shaped frozen meat piece is then slightly thawed and cut in this state. In order to ensure a consistently good quality of the animal feed, it is important that these pieces have identical dimensions and thicknesses, the thickness being heavily dependent on the processed meat. The thickness should be chosen so that, on the one hand, the subsequent drying process (due to onset of microbiological processes) does not take too long and, on the other hand, the pieces of meat must have a certain thickness in order not to break apart during the subsequent drying process and subsequent handling. The latter aspect is important since, as mentioned at the beginning, no additives or binders are used in principle in the process according to the invention. The optimum thickness of the thus prepared pieces is according to experience between 2 to 15 mm, depending on the meat and meat quality.

Step 5:

The pieces prepared as described above are dried in the last production step by means of heat to screen. As a result, the meat is deprived of the necessary water for the microorganisms and thus prevents the development of spoilage organisms. In this drying process, in particular the following parameters are to be brought into an optimal relationship: low temperature, in particular not to impair vitamins and other valuable substances in the meat and to prevent any coagulation of the protein; Short drying time to prevent harmful microorganism activity; Low residual moisture in the animal feed to achieve a long shelf life of the animal feed.

In practice, depending on the piece of meat, quality and shape of the animal feed different parameter combinations prove to be advantageous. It proves to be advantageous in practice when the temperature is kept as constant as possible.

In practice, turn out - again depending on the meat piece and meat quality - temperatures between 40-90 degrees as optimal, with a drying time of 5 to max. 36 hours is to strive.

Claims (7)

1. A process for the preparation of animal feed, characterized in that selected, pre-prepared cuts of meat from livestock are frozen in a predefined form and then cut into uniformly thick slices and then dried under well-defined climatic conditions. 2. The method according to claim 1, characterized in that the predefined forms are formed sausage-shaped. 3. The method according to any one of the preceding claims, characterized in that the meat pieces to be processed at the beginning unwanted components are removed and / or cooked pieces of meat previously cooked, washed, pickled, marinated or otherwise treated. 4. The method according to any one of the preceding claims, characterized in that the thickness of the drying discs, depending on the nature of the respective piece of meat between 2-15 mmm. 5. The method according to any one of the preceding claims, characterized in that the drying time, depending on the type of each piece of meat between 5-36 hours. 6. The method according to any one of the preceding claims, characterized in that the drying temperature, depending on the type of the respective piece of meat is constant between 40-90 degrees. 7. The method according to any one of the preceding claims, characterized in that the drying time and drying temperature are adjusted so that the animal feed has a moisture content of less than 10 wt .-% at the end.