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Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between classes and for different species. As important as this may be, the utilization of the otherwise waste by-products has become even more crucial from the standpoint of protecting the environment. Hence, the editors decided that a book dealing with inedible meat, poultry and fish by-products would be…mehr
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Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between classes and for different species. As important as this may be, the utilization of the otherwise waste by-products has become even more crucial from the standpoint of protecting the environment. Hence, the editors decided that a book dealing with inedible meat, poultry and fish by-products would be useful not only to slaughterers and processors, but also to those involved in research and teaching. Focusing on the advan tages of the useful inedible products and methods involved in their pro duction could very well lead to new and better uses for by-products as well as in improving the environment. As in past volumes of this series, the authors are leaders in their respective fields of discussion. Their expertise provides not only a back ground on present industrial practices but also areas and means for improving the production of by-products.
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Produktdetails
- Produktdetails
- Verlag: Springer Netherlands
- Seitenzahl: 416
- Erscheinungstermin: 13. März 2013
- Englisch
- ISBN-13: 9789401179331
- Artikelnr.: 44060386
- Verlag: Springer Netherlands
- Seitenzahl: 416
- Erscheinungstermin: 13. März 2013
- Englisch
- ISBN-13: 9789401179331
- Artikelnr.: 44060386
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 andDetergents.- 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. Importanceof 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.
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 andDetergents.- 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. Importanceof 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.