Animal By-Product Processing & Utilization: 1st Edition (Hardback) book cover

Animal By-Product Processing & Utilization

1st Edition

By Herbert W. Ockerman, Conly L. Hansen

CRC Press

544 pages

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Hardback: 9781566767774
pub: 1999-10-28
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Description

This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.

Table of Contents

Preface

Introduction and History of Processing of Animal By-Products

Introduction * History * Quantities of By-Products * References

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

Rendering

Products of Rendering * Uses of Rendered Material * Rendering Systems * Comparison of Rendering Methods * References

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 * Fatliqoring * Setting Out * Drying * Conditioning * Staking * Buffing * Finishing * Platining * Area Measurement * Physical Properties of Leather * Tanning Effluent * Tannery Waste * Summary * References

Glue and Gelatine

Introduction * Raw 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

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 Procedures * Inedible Uses of Bones * References

Medical and Pharmaceutical Uses of By-Products

Animal Glands * Adrenal (Suprarenal Capsules) * Arteries * Bezoars * 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

Sausage Containers

Introduction * Removing the Viscera * Casing Equipment * Stuffing and Packing of Casings * Production of Lamb Casing * Hog Bung * Hog Stomach * Blind End of Caecum * Bladder * Beef Bung * Weasand * Chitterling * Other Uses for Intestinal Products * Mucosa * Yield and Storage * Quality Control * Collagen Casing * Casing Failure * References

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 * Pickled or Acidified Blood * Co-Processing of Blood and Paunch Manure * Blood Char * Blood Foam Compounds * Nutritional Aspects * References

Pet or Exotic Animal Food

History * Pet Population * Quantity of Pet Food Required * Processing of Pet Food * Subdivision of Pet Foods into Categories * Types of Pet Food * Palatability Enhancers * Nutrient Requirements * Pet Food Labels * Rough Fish for Mink Feed * Mink Feed from Poultry By-Products * Dry Mink Feed * Porpoise, Dolphin, and Seal Food * Fish Tank Feeding Gel * Poultry By-product Use * Frozen Fish Use * Clam Waste * Dried Blood in Pet Food * Summary * References

Seafood By-products

Introduction * Surimi ("Formed Fish") * Fish Protein Concentrate * Fish Meal and Oil Production * Hydrolysis of Fish Protein * Cannery Waste * Processing of Fish Stickwater * Animal Feeds * Fish Silage * Fish Oils * Fish Liver Preservation * Fish Gelatine * Fish Glue * Leather from Fish Skins * Chitin and Chitosan * Pearl Essence * Use of Shells * Fertilizer from Fish * References

Poultry By-Products

Poultry * Feathers and Down * Eggshells * Blood Meal * Mixed Poultry By-product Meal * Inedible Eggs * Hatchery Waste * Poultry Grease * Poultry Oil * Laboratory Uses of Eggs * Manufacturing Uses of Eggs * References

Animal Processing Waste Disposal, Reduction and Utilization

Meat-Processing Waste Characterization * Meat-Packing Waste Treatment * Land Application or Refeeding of Animal Processing Waste * Refeeding * Animal Processing Pollution Reduction * Summary * Appendix: Example Problem for Land Application of Animal Processing Waste * References

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science