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Animal By-Product Processing.

Animal By-Product Processing

Over a long period of time man has learnt to raise `meat' animals for slaughter. The meat so obtained provides a nutritious and tasty part of our diet. Consumption of meat generally increases the health and wellbeing of the population because of the intake of protein. Nowadays, many millions of animals are slaughtered worldwide to provide this protein for humans. However, alongside the steaks, chops, legs and breasts, there is the rest of the carcass and often this part represents a considerable part of the whole. In some instances, the remainder actually exceeds 50 percent. Tremendous tonnages of material are involved and much of it can be converted to useful material not just for human consumption but for other uses as well.

Economics raises its head in this context because, as every reader will be aware, the trick in any enterprise is to ensure there is a little waste as possible or alternatively make sure it finds a rewarding market. The subject of this book is what can done with the animal material that is not normally consumed following butchery. Another aspect to consider in the whole ecosystem is that in many cases only animals can effectively harvest the world's vegetation and in turn the protein so produced can then be used for human nutrition. The other half of the coin is that if we didn't utilize the waste material we should have a major problem on our hands in terms of disposal.

The number of products usually produced is considerable but the following chapter titles outline the main areas. Following an introduction to by-product processing, they run: Edible meat by-products; Rendering; Hide and skin by-products; Glue and gelatine; Edible tissue from bone; Medicinal and pharmaceutical use of by-products; Sausage containers; Blood utilization; Pet or exotic animal food; Seafood by-products; Poultry by-products; and Animal processing waste disposal, reduction and utilization. This text identifies the latest techniques involved as well as the properties of the various materials.
COPYRIGHT 1989 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1989
Previous Article:Automatic Control and Optimisation of Food Processes.
Next Article:Colour and Optical Properties of Foods.

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