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

By Herbert W. Ockerman

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 conceal either suitable for eating and non-edible items, by-products of seafood and chicken as well as beef, medicinal and pharmaceutical processing and usage of animal by-products, and animal product waste disposal, processing, relief and usage. specific cognizance 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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McLean and Campbell (1952), National LiveStock and Meat Board (1974a, b), Ockerman (1975, 1996). 10. 2 kg (7 lb) for a mature sow].  The liver may be packaged and shipped to the retail market in this condition or the capsula fibrosa, large blood vessels and ducts along the external surface of the liver, may be removed, often by a mechanical skinner that contains a stationary blade above a rotating burred drum.  Edible Beef and Veal By–products.  (continued) Used in Continental Europe By–products Pancreas Used in United States Cream Variety meat Tongue Boil (warm or cold) Cure, smoke, cook Salt and boil Sausage ingredient Cure, smoke, cook Udder Boil Fry Boil Salt Smoke Fry Ockerman and Hansen (1988), Fornias (1996).

Variety Meat, Imports and Exports. 4 1,584 Cattle hides (whole) in 1994 a Share of total livestock export value in 1994. American Meat Institute, (1984), Bischoff (1985), Boyle (1995), USDA (1997). 3. Range of Composition of Variety Meat/100 g Raw Edible Portion. 3.  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).

5 3­6 1 pork­3/4 2­4 1 lamb­1/2 2­3 3/4­1 lb for four Smoked, use in 3 days. Pickled, refrigerate, use in 7 days.  (continued) Buying Guide Kind Characteristics Tripe Often purchased precooked; requires further cooking.  Tender and delicate in flavor. Brains (beef, veal, pork, lamb) Very tender and delicate in flavor; veal most popular. Average Weight (lb) Veal Neck and heart pair–1 Pieces–3/4 oz Beef Neck only Lamb–2 oz Beef–3/4 Lamb–1/4 Storage and Preparation but requires more cooking. Pickled, soak before use.

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