Features:

• New products from edible meat, seafood and poultry by-products
• New rendering techniques and how to evaluate their safety
• Uses of edible tissue from bone
• Important resource for BSE and the implications of low-temperature rendering
• Up-to-date discussions of waste disposal issues and methodologies

This new edition of a well-respected reference brings together, in one place, the most up to date information on the entire field of animal by-products processing and utilization.

Coverage Includes:

• 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
• Animal product waste disposal, processing, reduction and utilization

New and updated information, including previously unpublished research, is included throughout. 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.

Contents

1. Introduction and History of Processing of Animal By-Products
   History
   Quantities of By-Products

2. Edible Meat By-Products
   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

3. Rendering
   Products of Rendering
   Uses of Rendered Material
   Rendering Systems
   Comparison of Rendering Methods

4. Hide and Skin By-Products
   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

5. Glue and Gelatine
   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

6. Edible Tissue from Bone
   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

7. 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

8. Sausage Containers
   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

9. Blood Utilization
   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

10. 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

11. Seafood By-products
    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

12. 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

13. 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

Appendix
Example Problem for Land Application of Animal Processing Waste

Index

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