Optimización del proceso de troceado de carnaza residual de una curtiembre en la ciudad de Ambato para la elaborar una harina para consumo animal

Abstract

Tanneries generate tons of solid and liquid waste during the production of leather, which causes environmental and health problems, in addition to being a waste of money for the companies to dispose of. The solid waste that is normally sent to the landfill consists of massive quantities of meat, skin, and fat, especially the fleshing from the deboning process, which makes it a perfect raw material to produce flour or protein bases. The following work is intended to optimize the process of cutting the meat obtained from tanneries in the city of Ambato, to produce greaves, which will serve as the basis for obtaining some flour for animal consumption. To obtain the greaves, 4 kilograms of meat was cooked at 60 degrees Celsius with contrasting times and sizes of pieces, using at the end pieces of 3x3 centimeters and 90 minutes, which were dried at 90 degrees Celsius for 10 hours in an oven to eliminate most of the humidity. The flour resulting from the grinding and sieving of the crackling was analyzed by physicochemical analysis obtaining data on moisture, ash, protein, pH, acidity index, and saponification index within the parameters of the INEN 1829:2014 standard, on the other hand, the percentage of fat is higher than allowed; therefore, it is possible to use this flour as a protein base, and further, improve it by mixing it with other products to obtain a more nutritious balanced.