Assessment of Bioenergy Potential of Slaughterhouse By-products through Anaerobic Digestion

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines

“…Feces generally have a pH 8–12 ( NSA, 2010 ), which might affect the pH of the large intestine. Kim et al (2019) reported that heat from boiling and large intestine alkaline conditions induced methyl esterification. In this study, it was assumed that the amount of VFAs, which act as substrates for the esterification reaction, did not change after cooking for longer than 120 min.…”

“…Korea had the highest meat consumption in Asia at approximately 54 kg per capita in 2018. This amount is expected to increase in the future ( Kim et al, 2019 ). Accordingly, the slaughter industry is predicted to develop in line with increasing meat consumption.…”

“…In Korea, 0.867 million cows, 17.370 million pigs, and one billion chickens are slaughtered every year as of 2018. This means that the number of by-products estimated could reach 0.355, 0.955, and 1.306 million tons of cattle, pigs, and chickens, respectively ( Kim et al, 2019 ). The amount of meat by-products is anticipated to increase as meat consumption increases per year.…”