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

By Herbert W. Ockerman

This re-creation of a well-respected reference brings jointly, in a single position, details at the whole box of animal by-products processing and usage. The book's contents conceal either safe to eat and non-edible items, by-products of seafood and chicken as well as pork, medicinal and pharmaceutical processing and usage of animal by-products, and animal product waste disposal, processing, aid and usage. specific realization has been paid to new items for the rendering undefined, and to issues over new animal illnesses, which would good be transferred via feeding low-temperature rendered items to animals.

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Hide, Skin and Leather Association, Washington.  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.

AVI, Westport, Connecticut.  Report to Iowa Development Corporation.  AVI, Westport, Connecticut.  Interstate, Danville, Illinois.  Iowa State University Press, Ames.  USDA, Washington.  USDA, Washington.  USDA, Washington.  Division, Agricultural Marketing Service, USDA, Washington. USDA, National Agriculture Statistical Service (1995­96) Agricultural Satistics, United States Government Printing Office, Washington. USDA, National Agricultural Statistical Service (1995­96) Dairy and Poultry Statistics, United States Government Printing Office, Washington.

Percentage of Fatty Acids in Organ Fats. 1 — — — Tr. C12:0 Tr. 1 — — Tr. Tr. C13:0 Tr. 1 — — — — C13:1 Tr. — — — — — — — Tr. 2 Tr. 1 — — — Tr. 7 Tr.  = trace.  (1980).  Cholesterol Content. Cholesterol (mg/100 g meat) Variety Meat Treatment Brain Raw Heart, beef Cooked 270 Kidney Raw 375 Kidney Cooked 800 Lard Rendered Liver Raw 300 Liver, beef Cooked 435 Liver, calf Cooked 435 Liver, lamb Cooked 435 Liver, pork Cooked 435 Sweetbreads Raw 260 Tongue Raw 180 Tripe Raw 95 Muscle Beef, Pork, Lamb Raw >2,000 95–240 59–79 Ockerman (1983, 1996), USDA (1963).

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