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

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

By Herbert W. Ockerman

This new version of a well-respected reference brings jointly, in a single position, info at the whole box of animal by-products processing and usage. The book's contents disguise either fit for human consumption and non-edible items, by-products of seafood and bird as well as beef, medicinal and pharmaceutical processing and usage of animal by-products, and animal product waste disposal, processing, relief and usage. specific consciousness has been paid to new items for the rendering undefined, and to matters over new animal illnesses, which would good be transferred by means of feeding low-temperature rendered items to animals.

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75 12­16 Fresh, refrigerate, use in 24 h. Plain and honeycomb, latter preferred. Purchased fresh, pickled, or canned. 5 3­6 1 pork­3/4 2­4 1 lamb­1/2 2­3 3/4­1 lb for four Smoked, use in 3 days. Pickled, refrigerate, use in 7 days.  (continued) Buying Guide Kind Characteristics Tripe Often purchased precooked; requires further cooking.  Tender and delicate in flavor. Brains (beef, veal, pork, lamb) Very tender and delicate in flavor; veal most popular. Average Weight (lb) Veal Neck and heart pair–1 Pieces–3/4 oz Beef Neck only Lamb–2 oz Beef–3/4 Lamb–1/4 Storage and Preparation but requires more cooking.

Cholesterol Content. Cholesterol (mg/100 g meat) Variety Meat Treatment Brain Raw Heart, beef Cooked 270 Kidney Raw 375 Kidney Cooked 800 Lard Rendered Liver Raw 300 Liver, beef Cooked 435 Liver, calf Cooked 435 Liver, lamb Cooked 435 Liver, pork Cooked 435 Sweetbreads Raw 260 Tongue Raw 180 Tripe Raw 95 Muscle Beef, Pork, Lamb Raw >2,000 95–240 59–79 Ockerman (1983, 1996), USDA (1963).  In addition to being utilized fresh and frozen, a few of these items are cured and/or smoked and/or pickled and/or canned.

2 Tr. 1 — — — Tr. 7 Tr.  = trace.  (1980).  Cholesterol Content. Cholesterol (mg/100 g meat) Variety Meat Treatment Brain Raw Heart, beef Cooked 270 Kidney Raw 375 Kidney Cooked 800 Lard Rendered Liver Raw 300 Liver, beef Cooked 435 Liver, calf Cooked 435 Liver, lamb Cooked 435 Liver, pork Cooked 435 Sweetbreads Raw 260 Tongue Raw 180 Tripe Raw 95 Muscle Beef, Pork, Lamb Raw >2,000 95–240 59–79 Ockerman (1983, 1996), USDA (1963).  In addition to being utilized fresh and frozen, a few of these items are cured and/or smoked and/or pickled and/or canned.

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