Inedible Meat by-Products /

Inedible Meat by-Products / edited by A.M. Pearson, T.R. Dutson.

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Bibliographic Details
Online Access: Full Text (via Springer)
Main Author: Pearson, A. M.
Other Authors: Dutson, T. R.
Format: eBook
Language:English
Published: Dordrecht : Springer Netherlands : Imprint : Springer, 1992.
Series:Advances in meat research ; v. 8.
Subjects:
Science.
Table of Contents:
  • 1. An Overview of Inedible Meat, Poultry and Fishery By-Products
  • I. Introduction
  • II. Raw Materials
  • III. Classification and Utilization
  • IV. Processing
  • V. Volumes and Economic Impact
  • VI. Import and Export Markets
  • VII. Changing Nature of Markets
  • VIII. New Opportunities
  • IX. Conclusions
  • X. References
  • 2. Handling, Grading, and Curing of Hides and Skins
  • I. Introduction
  • II. The Animal Hide or Skin
  • III. Curing/Preservation of Raw Hides and Skins
  • IV. Marketing of Hides and Skins
  • V. Export of Hides and Skins
  • VI. Future of Hide and Skin Preservation and Marketing
  • VII. Summary
  • VIII. References
  • 3. The Tanning Process and the Production of Finished Leather Goods
  • I. Raw Material Types and Sources
  • II. Temporary Preservation of Raw Material
  • III. Leather Manufacturing Technology
  • IV. Leather Goods Production
  • V. Industry Trends
  • VI. Summary
  • VII. References
  • 4. Wool and Hair
  • I. Introduction
  • II. Production Alternatives
  • Costs and Benefits
  • III. Wool
  • IV. Hair
  • V. Summary
  • VI. References
  • 5. Blood Meal, Meat and Bone Meal and Tallow
  • I. Introduction
  • II. Blood Meal
  • III. Meat and Bone Scraps, Tallows and Meat and Bone Meals
  • IV. Grades of Tallows and Greases
  • V. Meat and Bone Meals
  • VI. Uses of Tallows and Meat Meals
  • VII. Summary
  • VIII. References
  • 6. Inedible Fats and Greases
  • I. Introduction
  • II. Processing
  • III. Classification and Quality Assessment of Rendered Animal Fats
  • IV. Production and Usage of Inedible Tallow and Greases
  • V. Fat Digestion by Ruminant and Nonruminant Animals
  • VI. Nutritional Characteristics of Rendered Fats
  • VII. Uses and Selection of Fats for Livestock Diets
  • VIII. Production of Fatty acids and Lubricants from Inedible Fats and Greases
  • IX. Summary
  • X. References
  • 7. Soap and Detergents
  • I. Early History of Soap Making
  • II. Chemistry of Soapmaking
  • III. Raw Materials Used in Soap Manufacture
  • IV. Physical and Chemical Properties of Soap
  • V. How Soap Works
  • VI. Influence of Raw Materials on Physical and Chemical Properties of Soap
  • VII. Soap-Making Processes
  • VIII. Detergents
  • IX. Summary
  • X. References
  • 8. Feathers, Feather Meal and Other Poultry By-Products
  • I. Introduction
  • II. Feathers
  • III. Feather Meal
  • IV. Hackle Feathers for Fly Tying
  • V. Blood Meal (BM)
  • VI. Inedible Poultry By-Product Meal (PBPM)
  • VII. Poultry Hatchery By-Product
  • VIII. Other Poultry Wastes
  • Hatchery Wastes, Dead Birds, Wastage from Egg-Breaking Plants and Slaughter-House Wastes
  • IX. Summary
  • X. References
  • 9. Fish Processing By-Products and their Recalamation
  • I. Introduction
  • II. Fish Meal and Its Production
  • III. Other Fishery By-Products
  • Production and Uses
  • IV. Other Uses of Fish Processing Waste
  • V. Future Considerations
  • VI. References
  • 10. Inedible Gelatin and Glue
  • I. Introduction
  • II. Gelatin Quality Grades
  • III. Collagen Raw Materials
  • IV. Gelatin and Glue-Making Processes
  • V. Physical and Chemical Testing and Standards
  • VI. Properties of Gelatin Solutions, Gels and Solids
  • VII. Photographic Uses of Gelatin
  • VIII. Summary
  • IX. References
  • 11. Methods of Disposal of Paunch Contents with Emphasis on Composting
  • I. Introduction
  • II. Characteristics of Paunch Manure
  • III. Methods of Disposal
  • IV. Composting Methodology
  • V. Summary
  • VI. References
  • 12. Pharmaceutical and Biological Products
  • I. Introduction
  • II. Animal Products as Nutritional Supplements
  • III. Animal Products Used as Pharmaceuticals
  • IV. Summary
  • V. References
  • 13. Inedible Meat, Poultry and Fish By-Products in Pet Foods
  • I. Importance of Inedible Meat By-Products in Pet Foods
  • II. Sources of By-Products for Pet Foods
  • III. Use of By-Products in Pet Foods
  • IV. Competition and Allocation of By-Products Between Pet Foods and Other Uses
  • V. Special Processing for Pet Foods
  • VI. Types of Pet Food and Uses of By-Products
  • VII. New Problems-Bovine Spongiform Encephalopathy (BSE)
  • VIII. Summary
  • IX. References
  • 14. Leathers Used in Sporting Goods
  • I. Introduction
  • II. Guidelines for Selection of Rawstock
  • III. Tanning Sporting Goods Leathers
  • IV. Summary
  • V. References
  • 15. Land Application of Paunch Manure and Blood
  • I. Introduction
  • II. Production and Characteristics of Manure, Blood and Paunch Manure
  • III. Land Application
  • IV. Soil Properties, Transportation and Application of Packinghouse Waste
  • V. Example Problem for Land Application of Animal Processing Waste
  • VI. Summary
  • VII. References
  • 16. Reduction of Pollution and Reclamation of Packinghouse Waste Products
  • I. Introduction
  • II. The Recycling Concept
  • III. Water
  • IV. Air Pollution
  • V. Collection and Disposal of Solid Waste
  • VI. External Noise Abatement
  • VII. Summary
  • VIII. References.

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