Animal By-Product Processing & Utilization. (1999)

• Record Type: Book
• Further Information: Note: Herbert W. Ockerman, Conly L. Hansen.
• Authors: Ockerman, Herbert W; Hansen, Conly L
• Contents: Cover; Half Title; Title Page; Copyright Page; Dedication; Table of Contents; Preface; Chapter 1: Introduction and History of Processing Animal By-products; Introduction; History; Quantities of By-products; References; Chapter 2: Edible Meat By-products; Introduction; Liver; Heart; Tongue; Kidney; Sweetbreads; Tripe; Brains; Oxtail; Stock; Meat Extract; Trimmings; Pork Jowl; Pig Tail; Pigs' Feet; Jellied Products; Haggis; Intestines; Testicles; Pork Skins; Blood; Spleen; Poultry Giblets; References; Chapter 3: Rendering; Products of Rendering; Uses of Rendered Material; Rendering Systems Comparison of Rendering MethodsReferences; Chapter 4: Hide and Skin By-products; Introduction; Trade in Hides and Leather; Classification; Hide Composition; Hide Curing; Curing; Fleshing; Trimming; Sorting; Storage and Shipment; Tanning; Soaking; Unhairing; Deliming; Bating; Pickling; Tanning; Wringing or Setting; Splitting and Shaving; Retanning; Dyeing or Coloring; Fatliquoring; Setting Out; Drying; Conditioning; Staking; Buffing; Finishing; Platining; Area Measurement; Physical Properties of Leather; Tanning Effluent; Tannery Waste; Summary; References; Chapter 5: Glue and Gelatine IntroductionRaw Materials; Manufacturing of Glue and Gelatine; Alkaline Procedure (Type B Gelatine); Acid Precursor (Type A Gelatine); Ossein Production from Bones; Gelatine and Glue from Chrome Tanned Leather By-products; Extraction of Other Material for Glue; Uses of Gelatine or Glue; Physical Properties; Waste from Gelatine and Glue Production; References; Chapter 6: Edible Tissue from Bone; Introduction; Mechanical Separation or Deboning Machines; Yield of Deboned Meat; Chemical Composition; Microbiological Quality; Oxidation; Emulsion Properties; Uses of Mechanically Deboned Meat Other Bone Extraction ProceduresInedible Uses of Bones; References; Chapter 7: Medical and Pharmaceutical Uses of By-products; Animal Glands; Adrenal (Suprarenal Capsules); Arteries; Bezoars; Bile; Blood; Bone Cartilage; Brain; Duodenum; Eggshell Powder; Feather; Gallbladder; Glycosaminoglycans; Hair; Heart; Horns; Hypothalmus; Intestines; Liver; Lungs; Miniature Hogs; Nervous System; Ovaries; Oyster Shell; Pancreas; Parathyroids; Pineal; Pituitary; Protein Concentrate; Seminal Vesicles; Serum; Skin; Spinal Cord; Spleen; Stomach; Testes; Thymus; Thyroid; Trachea; Wool; References Chapter 8: Sausage ContainersIntroduction; Removing the Viscera; Casing Equipment; Stuffing and Packing of Casings; Production of Lamb Casings; Hog Bung; Hog Stomach; Blind End or Caecum; Bladder; Beef Bung; Weasand; Chitterling; Other Uses for Intestinal Products; Mucosa; Yield and Storage; Quality Control; Collagen Casing; Casing Failure; References; Chapter 9: Blood Utilization; Introduction; Specific Utilization of Blood; General Properties of Blood Fractions in Food; Blood Serum for Laboratory Use; Blood Albumin; Red Blood Cell Paste; Spray-Dried Blood; Blood Meal; Feeding of Whole Blood
• Publisher Details: Boca Raton, FL : CRC Press
• Publication Date: 1999
• Extent: 1 online resource
• Subjects: 664/.9; Meat; Poultry; Meat; Poultry; Electronic books
• Languages: English
• ISBNs: 9781482293920; 1482293927
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.