Handling and storage of Offals

Offals must be inspected for abnormalities and disease conditions prior to further handling. Blood, liver, trachea, oesophagus, spleen, brain, kidneys and fat should be collected under hygienic conditions. They should be used immediately or stored at 4-7 C in stainless steel containers. Blood should be transported within four to six hours for processing. Skin and hide should be transported within eight hours of collection. Pancreas and endocrine glands should be collected in ice and preserved under frozen conditions. Bones should be free of adhering flesh and dried Green bones should be broken, boiled, dried and stored at room temperature. The intestines and stomach should be cleaned in the unclean section of abattoir. 

Due to higher glycogen content and lesser fat covering, edible offals are pore perishable than carcass, therefore, it is essential to remove the edible offals soon after slaughter from the carcass, cooked and served preferably on the day of slaughter. High degree of care is to be taken to handle them to prevent contamination.

Carbon dioxide gas/dry ice accelerates chilling of offals . Freezing arrest the growth of organisms. vacuum packing double the refrigerated shelf life of organs like liver, kidneys  and heart. However it is advisable to utilize the organ meat  without delay .

In advisable to freeze the liver,heart,oxtail  and giblets for longer keeping quality. But care should be taken that these organs are thawed refrigerators. Similarly , sweetbreads and brains are also stored in frozen condition but thawing is done in hot water . For organs such as kidney ,tongue and tripe , it is advisable to use as fresh or within 24 hours of refrigeration. tongue may be smoked and refrigerated or pickled and refrigerated to use with in 3 days or 7 days  respectively. Giblets kept under refrigeration should be consumed with in 12 hours.