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 fit to be eaten and non-edible items, by-products of seafood and chook as well as pork, medicinal and pharmaceutical processing and usage of animal by-products, and animal product waste disposal, processing, relief and usage. specific realization has been paid to new items for the rendering undefined, and to issues over new animal ailments, which would good be transferred through feeding low-temperature rendered items to animals.

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7 1992 data. 8 Lamb only, 1992 data.  Agricultural Counselors, Attaches, and Foreign Service Officers, results of office research, and related information. USDA, National Agriculture Statistical Service (1995­96), USDA, Dairy and Poultry Statistics (1995), FAO Yearbook Production (1992).  United States By­product Raw Materials Available in 1990.  (1969), American Meat Institute (1991).  United States By–product Trading. 59 g. b 2,186 million lb feed products, 634 million lb fatty acids, 301 million lb soap, 128 million lb lubricants and other products.

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).

In general, sausages containing by­products are often considered nutritionally superior to their all­meat counterparts.  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.

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