Herbert W. Ockerman's Animal By-Product Processing & Utilization PDF

By Herbert W. Ockerman

ISBN-10: 1566767776

ISBN-13: 9781566767774

This new version of a well-respected reference brings jointly, in a single position, info at the complete box of animal by-products processing and usage. The book's contents disguise either fit for human consumption and non-edible items, by-products of seafood and bird as well as beef, medicinal and pharmaceutical processing and usage of animal by-products, and animal product waste disposal, processing, relief and usage. specific recognition has been paid to new items for the rendering undefined, and to matters over new animal illnesses, which would good be transferred through feeding low-temperature rendered items to animals.

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Extra info for Animal By-Product Processing & Utilization

Sample text

Cheeks, head trimmings, pork rinds), pet food, animal feed (often used in this category are blood, lungs, spinal cord, breast fat, bones, and several of the stomachs), and fertilizer.  By–product Yield Based on Live Weight.  (1985).  When the products are not salvaged or downgraded, as is often the case in developing countries, they pose a tremendous environmental pollution problem.  In general, sausages containing by­products are often considered nutritionally superior to their all­meat counterparts.

Fleischwirtsch 64 (3) 334.  Advances in Meat Research 5,381.  British Food Manufacturing Industries Research Association, Leatherhead, Surrey.  Department of Commerce, Washington.  Aero Publishers, Fallbrook, California.  University of Chicago Press, Chicago.  Darling­Delaware Company, Chicago.  United Nations Food and Agricultural Organization, Rome.  United Nations Food and Agricultural Organization, Rome.  Alfa­Laval, Slaughterhouse By­Products Department, Denmark.  London, (1973) HMSO.  Freeman, San Francisco.

Hide, Skin and Leather Association, Washington.  In general, the yield of edible blood and organs from cattle is 12%, for sheep 14%, and when pork rinds are included the yield is 14% for hogs (Fornias, 1996).  Even though the number of animals slaughtered over the last 40 years has increased, the acceptance of by­products for human consumption has declined (Fornias, 1966). , cheeks, head trimmings, pork rinds), pet food, animal feed (often used in this category are blood, lungs, spinal cord, breast fat, bones, and several of the stomachs), and fertilizer.

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Animal By-Product Processing & Utilization by Herbert W. Ockerman


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