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Inedible Meat by-Products

  • Book
  • © 1992

Overview

Editors:
  1. A. M. Pearson

    1. Department of Animal Science, Oregon State University, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. T. R. Dutson

    1. Agricultural Experiment Station, Oregon State University, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Meat Research (ADMERE, volume 8)

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Table of contents (16 chapters)

  1. Front Matter

    Pages i-xx
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  2. An Overview of Inedible Meat, Poultry and Fishery By-products

    • Richard E. Goldstrand
    Pages 1-17

  3. Handling, Grading and Curing of Hides and Skins

    • David G. Bailey
    Pages 19-34

  4. The Tanning Process and the Production of Finished Leather Goods

    • Robert M. Lollar
    Pages 35-65

  5. Wool and Hair

    • Enrique Juan Monforte
    Pages 67-80

  6. Blood Meal, Meat and Bone Meal and Tallow

    • Tissa Fernando
    Pages 81-112

  7. Inedible Fats and Greases

    • R. R. Grummer
    Pages 113-148

  8. Soap and Detergents

    • E. Gary Myers
    Pages 149-176

  9. Feathers, Feather Meal and Other Poultry By-Products

    • D. Polin
    Pages 177-198

  10. Fish Processing By-Products and their Reclamation

    • Ronald W. Hardy
    Pages 199-216

  11. Inedible Gelatin and Glue

    • Philip I. Rose
    Pages 217-263

  12. Methods of Disposal of Paunch Contents with Emphasis on Composting

    • Duane Wilson
    Pages 265-281

  13. Pharmaceutical and Biological Products

    • Herbert W. Ockerman
    Pages 283-328

  14. Inedible Meat, Poultry and Fish By-Products in Pet Foods

    • James E. Corbin
    Pages 329-347

  15. Leathers Used in Sporting Goods

    • Michael R. Cunningham
    Pages 349-358

  16. Land Application of Paunch Manure and Blood

    • Conly L. Hansen
    Pages 359-373

  17. Reduction of Pollution and Reclamation of Packinghouse Waste Products

    • Poul-Ivar E. Hansen, Børge F. Mortensen
    Pages 375-407

  18. Back Matter

    Pages 409-416
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Keywords

About this book

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.

Editors and Affiliations

  • Department of Animal Science, Oregon State University, USA

    A. M. Pearson

  • Agricultural Experiment Station, Oregon State University, USA

    T. R. Dutson

Bibliographic Information

  • Book Title: Inedible Meat by-Products

  • Editors: A. M. Pearson, T. R. Dutson

  • Series Title: Advances in Meat Research

  • DOI: https://doi.org/10.1007/978-94-011-7933-1

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Elsevier Science Publishers Ltd 1992

  • Softcover ISBN: 978-94-011-7935-5Published: 01 August 2012

  • eBook ISBN: 978-94-011-7933-1Published: 13 March 2013

  • Edition Number: 1

  • Number of Pages: XX, 416

  • Number of Illustrations: 20 b/w illustrations

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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