Inedible Meat by-Products

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 9401179336
Total Pages : 430 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Inedible Meat by-Products by : A. M. Pearson

Download or read book Inedible Meat by-Products written by A. M. Pearson and published by Springer Science & Business Media. This book was released on 2013-03-13 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Inedible Meat By-products

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 9781851667673
Total Pages : 416 pages
Book Rating : 4.6/5 (676 download)

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Book Synopsis Inedible Meat By-products by : Albert Marchant Pearson

Download or read book Inedible Meat By-products written by Albert Marchant Pearson and published by Springer Science & Business Media. This book was released on 1992-01-01 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Animal By-Product Processing & Utilization

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Publisher : CRC Press
ISBN 13 : 1482293927
Total Pages : 540 pages
Book Rating : 4.4/5 (822 download)

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

Download or read book Animal By-Product Processing & Utilization written by Herbert W. Ockerman and published by CRC Press. This book was released on 1999-10-28 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Sustainable Meat Production and Processing

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Publisher : Academic Press
ISBN 13 : 0128156880
Total Pages : 276 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Sustainable Meat Production and Processing by : Charis M. Galanakis

Download or read book Sustainable Meat Production and Processing written by Charis M. Galanakis and published by Academic Press. This book was released on 2018-10-29 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects

Advances in Meat Research

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Author :
Publisher : Springer
ISBN 13 :
Total Pages : 352 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Advances in Meat Research by : A.M. Pearson

Download or read book Advances in Meat Research written by A.M. Pearson and published by Springer. This book was released on 1985-09-30 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Good,No Highlights,No Markup,all pages are intact, Slight Shelfwear,may have the corners slightly dented, may have slight color changes/slightly damaged spine.

Ingredients in Meat Products

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Publisher : Springer Science & Business Media
ISBN 13 : 0387713271
Total Pages : 421 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Ingredients in Meat Products by : Rodrigo Tarté

Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Advances in Meat Research

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Author :
Publisher : Springer
ISBN 13 : 9780870554575
Total Pages : 325 pages
Book Rating : 4.5/5 (545 download)

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Book Synopsis Advances in Meat Research by : A.M. Pearson

Download or read book Advances in Meat Research written by A.M. Pearson and published by Springer. This book was released on 1985-09-30 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse quently "rediscovered" electrical stimulation.

Byproducts from Agriculture and Fisheries

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 1119383978
Total Pages : 738 pages
Book Rating : 4.1/5 (193 download)

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Book Synopsis Byproducts from Agriculture and Fisheries by : Benjamin K. Simpson

Download or read book Byproducts from Agriculture and Fisheries written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2019-11-04 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.

Lawrie's Meat Science

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Publisher : Woodhead Publishing
ISBN 13 : 0081006977
Total Pages : 732 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Lawrie's Meat Science by : Fidel Toldra

Download or read book Lawrie's Meat Science written by Fidel Toldra and published by Woodhead Publishing. This book was released on 2017-04-29 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. - Encompasses the recognized gold- standard reference for the meat industry - Brings together leading experts in each area, providing a complete overview of the meat sciences - Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Edible Meat By-products

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Author :
Publisher :
ISBN 13 :
Total Pages : 472 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Edible Meat By-products by : Albert Marchant Pearson

Download or read book Edible Meat By-products written by Albert Marchant Pearson and published by . This book was released on 1988 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Institutional Meat Purchase Specifications for Edible By-products

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Publisher :
ISBN 13 :
Total Pages : 8 pages
Book Rating : 4.3/5 (126 download)

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Book Synopsis Institutional Meat Purchase Specifications for Edible By-products by :

Download or read book Institutional Meat Purchase Specifications for Edible By-products written by and published by . This book was released on 1969-12 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Inedible Animal Fats in the United States

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Publisher :
ISBN 13 :
Total Pages : 380 pages
Book Rating : 4.:/5 (34 download)

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Book Synopsis Inedible Animal Fats in the United States by : Louis B. Zapoleon

Download or read book Inedible Animal Fats in the United States written by Louis B. Zapoleon and published by . This book was released on 1929 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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

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Author :
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781477611401
Total Pages : 30 pages
Book Rating : 4.6/5 (114 download)

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

Download or read book Where's the (Not) Meat? Byproducts from Beef and Pork Production written by Daniel Marti and published by Createspace Independent Publishing Platform. This book was released on 2012-06-07 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Meat Processing Technology for Small- to Medium-scale Producers

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Publisher :
ISBN 13 : 9789747946994
Total Pages : 455 pages
Book Rating : 4.9/5 (469 download)

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Book Synopsis Meat Processing Technology for Small- to Medium-scale Producers by : Gunter Heinz

Download or read book Meat Processing Technology for Small- to Medium-scale Producers written by Gunter Heinz and published by . This book was released on 2007 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Guide for Meat Inspectors

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Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Guide for Meat Inspectors by : Robert von Ostertag

Download or read book Guide for Meat Inspectors written by Robert von Ostertag and published by . This book was released on 1915 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Standards and Labeling Policy Book

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Publisher :
ISBN 13 :
Total Pages : 366 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Standards and Labeling Policy Book by : United States. Food Safety and Inspection Service. Standards and Labeling Division

Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Text-book of Meat Hygiene

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Publisher :
ISBN 13 :
Total Pages : 446 pages
Book Rating : 4.:/5 (45 download)

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Book Synopsis Text-book of Meat Hygiene by : Richard Heinrich Edelmann

Download or read book Text-book of Meat Hygiene written by Richard Heinrich Edelmann and published by . This book was released on 1908 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: