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Lihaveiste algtöötlemisel tekib olulisel määral kõrvalsaadusi ja neid käideldakse kui ohuallikat kõrgeima riskifaktori (I kategooria) kohaselt, utiliseerides neid põletamise teel. Teades kõrvalsaaduste koguseid, füüsikalis-keemilist koostist ja arvestades riskifaktoritega, on neid võimalik väärindada näiteks loomasöödaks, tehniliseks otstarbeks jne. Töö eesmärgiks oli koostada kirjanduse põhjal ülevaade veiste algtöötlemisel tekkivate tapaja kõrvalsaaduste väljatulekutest ja nende füüsikalis-keemilisest koostisest. Samuti määrata lihaveiste algtöötlemisel tekkivate tapa- ja kõrvalsaaduste kogused ning arvutada nende saagised. Saadud andmete põhjal töötada välja lihaveiste algtöötlemisel tekkivate tapa- ja kõrvalsaaduste seiresüsteemi aluseks olev mudel, arvestades töötlemise käigus tekkivaid koguseid ja nende füüsikalis-keemilist koostist. Magistritöö käigus kaaluti AS Arke Lihatööstuse tapamajas 36 lihaveise algtöötlemisel tekkivaid tapa- ja kõrvalsaaduste koguseid, mille alusel arvutati nende osakaalud rümbamassist. Lihaveiste keskmine rümbamass oli 280,9 kg ning rümbasaagis 52,8%. Tõuti jagunesid lihaveiste rümbamassid järgmiselt: limusiin 296,4, hereford 279,4, aberdiini-anguse 272,2, akviteeni hele 282, simmental 264 ja šarolee 281 kg. Lihaveiste kõrvalsaadused moodustasid rümbamassist keskmiselt 49,0%. Aberdiini-anguse veistel tekkis algtöötlemisel kõrvalsaadusi 51,3, herefordil 52,8 ja limusiinil 42,8% rümbamassist. Suurima osakaaluga kõrvalsaadusteks olid nahk, keskmiselt 13,4% (37,6 kg) ja suurima osakaaluga tapasaaduseks veri, keskmiselt 3,6% (10 kg) rümbamassist. Tapasaadused moodustasid rümbamassist keskmiselt 8,2%. Töö käigus töötati välja mudel kõrvalsaaduste seireks, mis arvutab algtöötlemisel tekkivaid tapaja kõrvalsaaduste koguseid arvestades ka nende füüsikalis-keemilist koostist ning lihaveise sugu. Mudel koostati MS Excel keskkonnas nii, et sisendparameetriteks olid töödeldud pullide ja lehmade ning nende rümbamass. Eeltoodu alusel arvutati välja partii keskmine rümbamass, mille kaudu leiti tapa- ja kõrvalsaaduste kogused. Mudelis kasutati töö käigus arvutatud tapa- ja kõrvalsaaduste osakaalusid ning kirjanduse andmeid nende füüsikaliskeemilise koostise kohta. Mudel võimaldab tapa- ja kõrvalsaadusi grupeerida erinevate parameetrite järgi ja prognoosida tekkivate kõrvalsaaduste koguseid Significant quantities of by-products are produced during the primary processing of beef cattle and they are handled as a risk source. According to the highest risk, 1st category byproducts are utilized by burning them. Being aware with the quantities of by-products, physico-chemical composition and taking into consideration risk factors, it is possible to turn them into animal feed, technical purpose, etc. The aim of the thesis was to: 1) give an overview about the outcomes of non-edible and edible by-products during primary processing and their physico-chemical composition of beef cattle based on literature; 2) weight the quantities of edible and non-edible by-products emerge during primary processing of beef cattle and calculate their yields; 3) develop an base model to monitor slaughter- and by-products during primary processing of beef cattle in accordance with the quantities during the processing and their physico-chemical composition. During the study, the quantities of edible and non-edible by-products within primary processing of 36 beef cattle were weighed. According on weight, their relative importance from the carcass weight was calculated. The average carcass weight of beef cattle was 280.9 kg and carcass yield 52.8%. The carcass weights of beef cattle according to the breeds were: Limousine – 296.4, Hereford – 279.4, Aberdeen Angus – 272.2, Blonde d'Aquitane 282, Simmental 264 and Charolais 281 kg. The average yield of by-products of beef cattle were 49% from the carcass weight. During the primary processing Aberdeen Angus by-products yield was 51.3%, Hereford 52.8% and Limousine 42.8% from the carcass weight. The largest proportion of by-products formed skin, an average 13.4% (37.6 kg) from the carcass weight and the largest proportion of slaughter products formed blood, an average 3.6% (10 kg). Slaughter products formed 8.2% from the carcass weight. During the study, a model to monitor by-products quantities was developed. This 5 reflect the quantities of slaughter- and by-products that emerge during primary processing in accordance with their physico-chemical composition. Model was developed by using MS Excel spreadsheet software with a method where input parameters were the number of processed beef cattle and their carcass weight. On the basis of the model, an average carcass weight of the sample batch was calculated which aided to identify the quantities of slaughter- and byproducts. Proportions of edible and non-edible by-products calculated during the study and their physico-chemical composition according to the literature data were used in the model. The model enables to categorize slaughter- and by-products according to various parameters and predict the quantities of by-products. |
