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

By Herbert W. Ockerman

This re-creation of a well-respected reference brings jointly, in a single position, details at the whole box of animal by-products processing and usage. The book's contents disguise either safe to eat and non-edible items, by-products of seafood and fowl 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 ailments, which would good be transferred through feeding low-temperature rendered items to animals.

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Frozen, thaw in hot water. Fresh, refrigerate, use in 24 h.  (continued) Type and Size Kind Brains (beef, veal, pork, l­amb) Cooking Fry All types Broiled 10–15 20–25 min minb Braised Cooked in Liquid 15–20 min Oxtail (beef) Beef Simmer 2 h or until tender. Giblets (poultry) Chicken liver–10 min Simmer until tender. Liver 10–15 min. 5­2 h.  Disjointed. Giblets (poultry) Heart, liver, gizzard, and sometimes neck. 1 lb Servings Storage and Preparation 1 lb for two Frozen, thaw in refrigerator. Fresh, refrigerate, use in 24 h.

2 Preliminary. 3 Includes edible pork fat but excludes lard and inedible greases (except United States). 4 Metric ton = 2,200 lbs. —, No data available. 5 Includes Luxembourg. 6 Includes former West Germany. 7 1992 data. 8 Lamb only, 1992 data.  Agricultural Counselors, Attaches, and Foreign Service Officers, results of office research, and related information. USDA, National Agriculture Statistical Service (1995­96), USDA, Dairy and Poultry Statistics (1995), FAO Yearbook Production (1992).  United States By­product Raw Materials Available in 1990.

Liver 10–15 min. 5­2 h.  Disjointed. Giblets (poultry) Heart, liver, gizzard, and sometimes neck. 1 lb Servings Storage and Preparation 1 lb for two Frozen, thaw in refrigerator. Fresh, refrigerate, use in 24 h. 1 lb for four Frozen, thaw in refrigerator. Fresh, refrigerate, use in 12 h. a On top of range or in a 149–163°C (300–325°F) oven. b Time required after precooking in water. 1 lb = 454 g. McLean and Campbell (1952), National LiveStock and Meat Board (1974a, b), Ockerman (1975, 1996). 10.

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