[PDF] Live Cattle And Certain Edible Meat Products Of Cattle eBook

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Animal By-Product Processing & Utilization

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

Author : Herbert W. Ockerman
Publisher : CRC Press
Page : 540 pages
File Size : 43,38 MB
Release : 1999-10-28
Category : Technology & Engineering
ISBN : 1482293927

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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

Where's the (Not) Meat? Byproducts from Beef and Pork Production

Daniel Marti
Where's the (Not) Meat? Byproducts from Beef and Pork Production by Daniel Marti PDF

Author : Daniel Marti
Publisher : Createspace Independent Publishing Platform
Page : 30 pages
File Size : 42,40 MB
Release : 2012-06-07
Category :
ISBN : 9781477611401

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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.

The Meat We Eat

John R. Romans
The Meat We Eat by John R. Romans PDF

Author : John R. Romans
Publisher : Prentice Hall
Page : 1146 pages
File Size : 29,87 MB
Release : 2001
Category : Technology & Engineering
ISBN :

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The latest edition is ideal for anyone interested in meat science. It explains the variety of steps taken in the conversion of whole live animals into nutritious and appetizing food for human consumption.