Animal By-Product Processing & Utilization
eBook - PDF

Animal By-Product Processing & Utilization

  1. 544 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Animal By-Product Processing & Utilization

About this book

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 b

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Yes, you can access Animal By-Product Processing & Utilization by Herbert W. Ockerman,Conly L. Hansen in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
1999
eBook ISBN
9781482293920
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering
Table 
1.1. 
Dressing 
Percentage 
(carcass 
weight/live 
weight 
x 
100),
When 
Subtracted 
from 
100%, 
Will 
Give 
an 
Estimate 
of 
the
Quantity 
of 
Noncarcass 
By-Products.
Dressing 
Percentages
U.S. 
Grades
Range
Average
Cattle
Prime
62-67
64
Choice
59-65
62
Good 
or 
select
58-62
60
Standard
55-60
57
Commercial
54-62
57
Utility
49-57
53
Cutter
45-54
49
Canner
40-48
45
Calves 
and 
veal 
(hide 
off)
Prime
59-65
62
Choice
56-60
58
Good
52-57
55
Standard
47-54
51
Utility
40-48
46
Lambs 
(wooled)
Prime
47-55
51
Choice
45-52
49
Good
43-49
47
Utility
41-47
45
Cull
40-45
42
Sheep 
(excludes 
yearlings)
Choice
49-54
52
Good
47-52
49
Utility
44-48
46
Cull
40-46
43
Barrow 
and 
gilt 
(ham 
facings, 
leaf 
fat, 
kidneys,
and 
head 
removed)
U.S. 
No. 
1
68-72
70
U.S. 
No. 
2
69-73
71
U.S. 
No. 
3
70-74
72
U.S. 
No. 
4
71-75
73
Utility
67-71
69
2

Table of contents

  1. Cover
  2. Half Title
  3. Title Page
  4. Copyright Page
  5. Dedication
  6. Table of Contents
  7. Preface
  8. Chapter 1: Introduction and History of Processing Animal By-products
  9. Chapter 2: Edible Meat By-products
  10. Chapter 3: Rendering
  11. Chapter 4: Hide and Skin By-products
  12. Chapter 5: Glue and Gelatine
  13. Chapter 6: Edible Tissue from Bone
  14. Chapter 7: Medical and Pharmaceutical Uses of By-products
  15. Chapter 8: Sausage Containers
  16. Chapter 9: Blood Utilization
  17. Chapter 10: Pet or Exotic Animal Food
  18. Chapter 11: Seafood By-products
  19. Chapter 12: Poultry By-products
  20. Chapter 13: Animal-Processing Waste Disposal, Reduction, and Utilization
  21. Index