Download Animal By-Product Processing & Utilization by Herbert W. Ockerman PDF

By Herbert W. Ockerman

ISBN-10: 1566767776

ISBN-13: 9781566767774

This re-creation of a well-respected reference brings jointly, in a single position, details at the whole box of animal by-products processing and usage. The book's contents disguise either fit to be eaten and non-edible items, by-products of seafood and chicken as well as pork, medicinal and pharmaceutical processing and usage of animal by-products, and animal product waste disposal, processing, aid and usage. specific awareness 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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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. 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).

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 addition to being utilized fresh and frozen, a few of these items are cured and/or smoked and/or pickled and/or canned.

6.  Preparing Variety Meat. Kind Buying Guide Characteristics Servings Liver (beef, veal, pork, lamb) Veal, lamb, pork livers more tender than beef. Veal and lamb livers milder in flavor than pork and beef.  Veal and lamb kidney sometimes cut with chops. 5–1 1 beef–4 1 veal–1/2 1 pork–1/2 10–12 2–3 2–3 Heart (beef, veal, pork, lamb) Beef heart is least tender, but all hearts must be made (table continued on next page) Average Weight (lb) Storage and Preparation Frozen, thaw in refrigerator. Fresh, refrigerate, use in 24 h.

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