Physical and chemical characterisation of crude meat and bone meal combustion residue: “waste or raw material?”

Deydier, Éric; Guilet, Richard; Sarda, Stéphanie; Sharrock, Patrick

doi:10.1016/j.jhazmat.2005.02.003

Cited by 177 publications

(119 citation statements)

References 30 publications

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“…The study by Gómez-Guillén et al (2011) was a collection of recent researches on collagen and gelatin extraction from non-mammalian species (fish and poultry), as well as new processing conditions and potential novel or improved applications, such as emulsifiers, foaming agents, colloid stabilizers, etc. As a result of the recent BSE crisis and subsequent hygiene restrictions, (Deydier et al, 2005) proposed new valorization means for meat processing by-products. They characterized meat and bone meal combustion residues in order to evaluate their physical and chemical properties.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

860

444

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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Section: Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

860

444

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“…A matriz orgânica da farinha de carne e osso (34% de sua constituição) é composta de aproximadamente 7% de matéria graxa e 27% de osseína com 5% de N (Kiehl, 1985), com teores de aminoácidos proporcionais aos de proteína bruta (Rostagno et al, 2000), apresentando uma fração de fácil biodegradação no curto prazo; não obstante, caracteriza-se por ser um material de difícil decomposição ao longo do tempo (Malavolta, 1981). Por essa razão, são sugeridas técnicas de desengorduração (Tedesco et al, 1999) e pirólise (Deydier, 2005) para facilitar sua decomposição e incrementar os lucros na sua comercialização como adubo de fácil decomposição.…”

Section: Decomposiçãounclassified

Decomposição de fontes orgânicas e mineralização de formas de nitrogênio e fósforo

Chacón¹,

Mendonça²,

Silva³

et al. 2011

Rev. Ceres

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Decomposition of organic sources and mineralization of nitrogen and phosphorus formsDifferent raw residues (meals, cakes and distillery yeasts) or composts (sewage sludge and domestic waste) were evaluated for decomposition and mineralization of N and P organic forms. The materials were incorporated to soil samples from an B horizon of an Oxisol, without acidity correction, under controlled environmental conditions. Decomposition was determined by a respirometry experiment and mineralization by incubation. For an incubation period of 30 days, raw residues produced more accumulative quantities of C-CO 2 compared with composts. For an incubation period of 60 days, sewage sludge compost (4500 mg kg -1 ) and domestic waste (2000 mg kg -1 ) mineralized N, whereas meat and bone meal (385 mg kg -1 ) and filter cake (281 mg kg -1 ) immobilized it. The C/N ratio and initial N content did not explain the pathways of N mineralization. This suggested that the nature of the residues and characteristics such as fraction of easily-biodegradable C, total soluble polyphenol content and capacity to complex protein, as well Diferentes resíduos in natura (farinhas, tortas e vinhaças) e compostos (lixo domiciliar e lodo de esgoto) foram avaliados quanto à decomposição e mineralização de formas orgânicas de N e P, quando incorporados a um Latossolo Vermelho-Amarelo, em condições de ambiente controlado. A decomposição foi determinada em experimento de respirometria e a mineralização, por incubação. Para um período de incubação de 30 dias, os resíduos in natura apresentaram maior evolução acumulada de C-CO 2 em comparação aos resíduos na forma compostada. No período de incubação de 60 dias, os compostos de lodo de esgoto (4.500 mg kg -1 ) e lixo domiciliar (2.000 mg kg -1 ) mineralizaram N, em contraste com a farinha de carne e osso (385 mg kg -1 ) e a torta de filtro (281 mg kg -1 ), que imobilizaram N. A relação C/N e o teor inicial de N nos resíduos não explicaram o seu processo de mineralização. Isso sugeriu que a natureza do resíduo e características como formas de C facilmente biodegradáveis, teores e capacidade dos polifenóis totais solúveis em complexar proteína e, estoques de N nas formas fúlvica e húmica da matéria orgânica interferiram na mineralização de N. Para um período de incubação de 45 dias, a mineralização do P correlacionou-se positivamente com o teor inicial de P orgânico (r = 0,99**) e negativamente com a relação C/P (r = -0,88**) dos resíduos. A farinha de carne e osso apresentou maior mineralização de P (1.144 mg kg -1 ) em relação aos outros resíduos. Palavras-chave:Resíduos industriais, compostos de lixo domiciliar e lodo de esgoto, respiração do solo.

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“…The procedure of making MBM is as follows: safe animal wastes (meat and bones) coming from slaughterhouse waste are mixed, crushed and cooked together. After the cooking process, tallow is extracted and the remaining residue, known as MBM or animal flour, is sterilized before being safely disposed off [5]. MBM was widely recommended and used in animal nutrition as a protein source in place of proteinaceous feeds because of its content of available essential amino acids, minerals and vitamin B12 in monogastric nutrition and rumen escape proteins in ruminant nutrition [6,3].…”

Section: Introductionmentioning

confidence: 99%

Anaerobic digestion of specific biodegradable waste and final disposal

et al. 2016

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Original scientific paper The present paper investigates the effectiveness of different levels of applied digested residue obtained after anaerobic digestion (AD) of meat-bone meal (MBM) on the morphologic and mineral characteristics of corn. The experiment was conducted in duration of two years and consisted of eight treatments: control (without any fertilizer); mineral fertilization only; treatments with minimum, medium and maximum dosage of digested MBM; fertilization of minimum, medium and maximum dosages of AD residue combined with mineral fertilizer. By combination of treatments with mineral fertilizer and different rates of AD residue, plants increased mass yield, they were larger and had more leaves. Content of mineral substances was within average values, both in plant material and in kernel, and variations in values were conditioned by total mass and ion interactions. MBM after AD treatment is possible to be applied as organic fertilizer. It has higher nutritive value and, as such, is suitable for treatment of agricultural plants, especially in crop production. Keywords: anaerobic digestion; corn; fertilization; meat bone meal Anaerobna digestija specifičnog biorazgradivog otpada i konačno zbrinjavanjeIzvorni znanstveni članka Ovaj rad istražuje učinkovitost primjene različitih razina digestiranog ostatka, dobivenog nakon anaerobne digestije (AD) mesno-koštanog brašna (MKB), na morfološka i mineralna svojstva kukuruza. Istraživanje je provedeno u trajanju od dvije godine, a sastojalo se od osam tretmana: kontrola (bez gnojiva); samo mineralna gnojidba; tretmani s najmanjom, srednjom i maksimalnom dozom digestiranog MKB-a; gnojidba minimalnom, srednjom i maksimalnom dozom digestiranog ostatka u kombinaciji s mineralnim gnojivom. Kombinacija tretmana s mineralnim gnojivom i različitom dozom ostatka anaerobne digestije, povećala je prinos mase biljke, bile su veće i imale više lišća. Sadržaj mineralnih tvari bio je prosječne vrijednosti, kako u biljnom materijalu tako i u jezgri. Varijacije vrijednosti uvjetovane su ukupnom masom i ionskim interakcijama. MKB nakon tretmana AD moguće je primijeniti kao organsko gnojivo. Ima veće hranjive vrijednosti i, kao takvo, prikladno je za tretiranje poljoprivrednih biljaka, posebno u ratarstvu.

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Physical and chemical characterisation of crude meat and bone meal combustion residue: “waste or raw material?”

Cited by 177 publications

References 30 publications

Current options for the valorization of food manufacturing waste: a review

Current options for the valorization of food manufacturing waste: a review

Decomposição de fontes orgânicas e mineralização de formas de nitrogênio e fósforo

Anaerobic digestion of specific biodegradable waste and final disposal

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