Inedible Meat By Products
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Inedible Meat By Products
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Author : A. M. Pearson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-13
Inedible Meat By Products written by A. M. Pearson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-13 with Science categories.
Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between classes and for different species. As important as this may be, the utilization of the otherwise waste by-products has become even more crucial from the standpoint of protecting the environment. Hence, the editors decided that a book dealing with inedible meat, poultry and fish by-products would be useful not only to slaughterers and processors, but also to those involved in research and teaching. Focusing on the advan tages of the useful inedible products and methods involved in their pro duction could very well lead to new and better uses for by-products as well as in improving the environment. As in past volumes of this series, the authors are leaders in their respective fields of discussion. Their expertise provides not only a back ground on present industrial practices but also areas and means for improving the production of by-products.
Inedible Meat By Products
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Author : Albert Marchant Pearson
language : en
Publisher: Springer Science & Business Media
Release Date : 1992-01-01
Inedible Meat By Products written by Albert Marchant Pearson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-01-01 with Science categories.
Advances In Meat Research
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Author : A.M. Pearson
language : en
Publisher: Springer
Release Date : 1985-09-30
Advances In Meat Research written by A.M. Pearson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985-09-30 with Technology & Engineering categories.
The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.
Institutional Meat Purchase Specifications For Edible By Products
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Author :
language : en
Publisher:
Release Date : 1969-12
Institutional Meat Purchase Specifications For Edible By Products written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1969-12 with Meat categories.
Animal By Product Processing Utilization
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Author : Herbert W. Ockerman
language : en
Publisher: CRC Press
Release Date : 1999-10-28
Animal By Product Processing Utilization written by Herbert W. Ockerman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-10-28 with Technology & Engineering categories.
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.
Advances In Meat Research
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Author : A.M. Pearson
language : en
Publisher: Springer
Release Date : 1985-09-30
Advances In Meat Research written by A.M. Pearson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985-09-30 with Technology & Engineering categories.
Good,No Highlights,No Markup,all pages are intact, Slight Shelfwear,may have the corners slightly dented, may have slight color changes/slightly damaged spine.
Sustainable Meat Production And Processing
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2018-10-29
Sustainable Meat Production And Processing written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Medical categories.
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Handbook Of Analysis Of Edible Animal By Products
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Author : Leo M. L. Nollet
language : en
Publisher:
Release Date : 2011
Handbook Of Analysis Of Edible Animal By Products written by Leo M. L. Nollet and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food of animal origin categories.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollett and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as we.
Inedible Animal Fats In The United States
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Author : Louis B. Zapoleon
language : en
Publisher:
Release Date : 1929
Inedible Animal Fats In The United States written by Louis B. Zapoleon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1929 with Meat industry and trade categories.
Where S The Not Meat Byproducts From Beef And Pork Production
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Author : Daniel Marti
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2012-06-07
Where S The Not Meat Byproducts From Beef And Pork Production written by Daniel Marti and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-07 with categories.
Animal byproducts contribute to the bottom line of the U.S. meat industry. Byproducts (edible offal (including variety meats), inedible offal, hides and skins, blood, fats, and tallow) include all parts of a live animal that are not part of the dressed carcass and constitute about 30 percent of the liveweight of hogs and about 44 percent of the live-weight of cattle. Byproducts from animal slaughter provide raw materials used in pharmaceutical, cosmetic, household, and industrial products. Exports of edible offal also contribute to the value and profitability of the U.S. meat processing industry in a way that leads to higher prices for livestock producers, as byproducts account for more than 23 and 35 percent of the volume of beef/veal and pork exports, respectively.