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Inedible Meat by-Products

  • A. M. Pearson
  • T. R. Dutson

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

Table of contents

  1. Front Matter
    Pages i-xx
  2. Enrique Juan Monforte
    Pages 67-80
  3. Tissa Fernando
    Pages 81-112
  4. R. R. Grummer
    Pages 113-148
  5. E. Gary Myers
    Pages 149-176
  6. Philip I. Rose
    Pages 217-263
  7. Herbert W. Ockerman
    Pages 283-328
  8. Michael R. Cunningham
    Pages 349-358
  9. Conly L. Hansen
    Pages 359-373
  10. Poul-Ivar E. Hansen, Børge F. Mortensen
    Pages 375-407
  11. Back Matter
    Pages 409-416

About this book

Introduction

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.

Keywords

agriculture amino acid chemistry food growth milk nutrition plants processing

Editors and affiliations

  • A. M. Pearson
    • 1
  • T. R. Dutson
    • 2
  1. 1.Department of Animal ScienceOregon State UniversityUSA
  2. 2.Agricultural Experiment StationOregon State UniversityUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-7933-1
  • Copyright Information Springer Science+Business Media B.V. 1992
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-011-7935-5
  • Online ISBN 978-94-011-7933-1
  • Buy this book on publisher's site