Abstract
There used to be a rough working rule in the meat industry that the cost of the live animal was recouped by the sale of the edible products derived from it, leaving operating costs and profit margin to come from the sale of the ‘fifth quarter’, the hide or skin, bones, blood, body fats, fatty trimmings, inedible offals and so on. Unfortunately, in recent years this rule has gone sadly awry, with rare exceptions, because of the very much lower prices generally offered by the by-products processors for ‘fifth quarter’ materials. These prices may now not infrequently be negative; that is to say a charge is made for taking the residues away from the abattoir. The effects on the economics of meat production have been severe, and the reasons for the changed situation are many and complex.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Ranken, M. D. (1983) in Developments in Food Proteins — 3, (ed B. J. F. Hudson), Elsevier Applied Science Publishers, London, pp. 1–31.
Pearson, A. M. and Dutson, T. R. (eds) (1988) Edible Meat By-Products, Advances in Meat Research, 5, Elsevier Applied Science Publishers, London, pp. 439 and xix.
Ockerman, H. W. and Hansen, C. L. (1988) Animal By-Product Processing, Ellis Horwood Ltd., Chichester and VCH Verlags GmbH., Weinheim (FRG) and New York, pp. 366.
Ward, A. G. and Courts, A. (eds) (1977) The Science and Technology of Gelatin, Academic Press, London, pp. 564 and xvi.
Jobling, A. and Jobling, C. A. (1983) in Upgrading Wastes for Feeds and Food, (eds D. A. Ledward, A. J. Taylor, and R. A. Lawrie), Butterworth, London, pp. 183–93.
Olds J. S. and Jobling, A. Danish patent No. 143584B.
Bowcott, J. E. L. and England, R. (1984) in Profitability in Food Processing, Institute of Chemical Engineers Symposium Series, No. 84, pp. 109–20.
Farley, J. R. and Baylink, D. J. (1982) Biochemistry, 21, 3502–7.
Morton, I. D., Gray, J. I. and Tybor, P. T. (1988) in Edible Meat By-Products, Advances in Meat Research, 5, (eds A. M. Pearson and T. R. Dutson), Elsevier Applied Science Publishers, London, pp. 291–8.
Happich, M. L., Whitmore, R. A., Feairheller, S. et al. (1975) J. Food Sci., 40, 35–9.
Whitmore, R. A., Jones, H. W., Windus, W. and Naghski, J. (1970) J. Amer. Leather Chem. Assoc., LXV, 382–9.
Whitmore, R. A., Jones, H. W., Windus, W. and Naghski, J. (1972) J. Food Sci., 37, 302–5.
Komanowsky, M., Sinnamon, H. L, Elias, S. et al. (1974) J. Amer. Leather Chem. Assoc., LXIX, 410–22.
Turkot, V. A., Komanowsky, M. and Sinnamon, H. I. (1978) Food Technol., 50–7.
Hood, L. L. (1987) Adv. Meat Res., 4, 109.
Taylor, K. W. and Bradshaw, N. J. UK patent No. 1 232 801.
Chapvil, M. (1977) J. Biomed. Mater. Res., 11(5), 721–41.
Dill, C. W. and Landmann, W. A. (1988) in Edible Meat By-Products, Advances in Meat Research, 5, (eds A. M. Pearson and T. R. Dutson), Elsevier Applied Science Publishers, London, pp. 127–45.
Knipe, C. L. (1988) in Edible Meat By-Products, Advances in Meat Research, 5, (eds A. M. Pearson and T. R. Dutson), Elsevier Applied Science Publishers, London, pp. 147–65.
Gorbatov, V. M. (1988) in Edible Meat By-Products, Advances in Meat Research, 5, (eds A. M. Pearson and T. R. Dutson), Elsevier Applied Science Publishers, London, pp. 167–95.
Fernando, T. (1981) Biotechnology and Bioengineering, XXIII, 19–27.
Young, R. H. and Lawrie, R. A. (1974) J. Food Technol., 9, 171–7.
Huang, F. and Rha, C. (1978) J. Food Sci., 43, 780.
Imeson, A. P., Ledward, D. A. and Mitchell, J. R. (1979) Meat Sci., 3, 287–94.
Howell, N. K. and Lawrie, R. A. (1983) J. Food Technol., 18, 747–62.
Howell, N. K. and Lawrie, R. A. (1984) J. Food Technol., 19, 289–95.
Howell, N. K. and Lawrie, R. A. (1984) J. Food Technol., 19, 297–313.
Penteado, M. De V. C., Lajolo, M. J. and dos Santos, N. P. (1979) J. Sci. Food Agric., 30, 809–15.
Anon (1990) Chem. & Ind., 5 March, p. 114.
Zayas, Y., Zyrina, L. and Sokolov, A. (1975) Myasnaya Industriya SSSR., No. 1, p. 20.
Tybor, P. T., Dill, C. W. and Landmann, W. A. (1973) J. Food Sci., 38, 4.
Anon (1974) CSIRO Meat Research News Letter, No. 74/3, p. 4.
Hald-Christensen, V. (1979) Meat Hygienist, Aug/Sep., pp. 22–6.
Hald-Christensen, V., Adler-Nissen, J. and Olsen, H. S. US patent No. 4 262 022.
Anon (1984) The Meat Products and Spreadable Fish Products Regulations 1984, S.I. No. 1566, HMSO, London.
Lawrie, R. A. and Ledward, D. A. (1988) in Edible Meat By-Products, Advances in Meat Research, 5, (eds A. M. Pearson and T. R. Dutson), Elsevier Applied Science Publishers, London, pp. 231–60.
Swingler, G. R. and Lawrie, R. A. (1979) Meat Science, 3, 63.
Ellison, N. S., Gault, N. F. S. and Lawrie, R. A. (1980) Meat Science, 4, 77–8.
Webster, J. D., Ledward, D. A. and Lawrie, R. A. (1982) Meat Science, 7, 147–57.
Brady, A. M. (1985) PhD Thesis, University of Nottingham, UK.
Mittal, P. and Lawrie, R. A. (1984) Meat Science, 10, 101–16.
Arêas, J. A. G. and Lawrie, R. A. (1984) Meat Science, 11, 275–300.
Mittal, P. and Lawrie, R. A. (1986) Meat Science, 16, 143.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Jobling, A. (1994). Food proteins from red meat by-products. In: Hudson, B.J.F. (eds) New and Developing Sources of Food Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2652-0_2
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2652-0_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6139-8
Online ISBN: 978-1-4615-2652-0
eBook Packages: Springer Book Archive