ABSTRACT
The pig meat industry generates large volumes of by- and co-products like blood, bones, skin, trimmings, organs, viscera, and skulls among others, during slaughtering and meat processing and must be treated and disposed ecologically. This study aims to optimise the operational conditions for stabilising pig meat processing waste by chemical and heat and pressure processes. Furthermore, the effects of these technologies on the microbiological properties of the pig meat processing waste were also evaluated for consequent valorisation. Results showed that the chemical pre-treatment methodology applied to the pig skins, fats, and hair waste stream is a suitable technology for the stabilisation of these waste streams and ensures that these technologies are secure to public and animal health and fulfil the Regulation 1069/2009 that regulates the animal by-products (ABPs) utilisation.
