Inedible meat by-products

429 Pages·1992·37.511 MB·English

by  A. M. Pearson, T. R. Dutson

INEDIBLE MEAT BY-PRODUCTS
ADVANCES IN MEAT RESEARCH, VOLUME 8
CONTENTS OF VOLUME 7-GROWTH
REGULATION IN FARM ANIMALS
I. An Overview of Growth. A.L. GRANT and W.G. HELFERICH
2. Control of Animal Growth by Glucocorticoids, Thyroid Hormones, Autocrine and/or
Autocrine Growth Factors. W.R. DAYTON and M.R. HATHAWAY
3. Genetics and Transgenetics of Growth. B.W. KIRKPATRICK and J.J. RUTLEDGE
4. Nutritional Control of Growth. E.M. WIDDOWSON and D. LISTER
5. Compensatory Growth in Ruminants. B.W. HOGG
6. Regulation of Adipose Tissue Metabolism and Accretion in Mammals Raised for Meat
Production. H.J. MERSMANN
7. Protein Accretion. W.G. BERGEN and R.A. MERKEL
8. Effect of Sex and Castration on Growth and Composition. R.W. PuRCHAS
9. Effects of Estrogens and Androgens on Animal Growth. D.L. HANCOCK, J.F. WAGNER
and D.B. ANDERSON
ro. Effects of Antibiotics. V.W. HAYS
II. Effects of Ionophores on Metabolism, Growth, Body Composition and Meat Quality.
F.N. OWENS, J. ZoRlLLA-RIOS and P. DUBESKI
12. The Role of Insulin-Like Growth Factors (IGF) and the IGF-Binding Proteins in
Growth and Metabolism. T.D. ETHERTON
13. Effects of Somatotropin, Somatotropin Releasing Factor and Somatostatin on
Growth. D.H. BEERMANN and D.L. DEVOL
14. Effects of Photoperiod on Growth and Development of Ruminants. D. PETiTCLERC and
S.A. ZINN
15. Influence of Beta-Adrenergic Agonists and Similar Compounds on Growth. A.
MOLONEY, P. ALLEN, R. JOSEPH and V. TARRANT
16. Effects of Growth and Composition on Meat Quality. W.R. SHORTHOSE and P.V.
HARRIS
17. Prospectives for the Manipulation of Muscle Growth. G. GoLDSPINK
18. Growth Control in the Future. R.L. BALDWIN, C.C. CALVERT and A.M. OBERBAUER
INEDIBLE MEAT BY-PRODUCTS
ADVANCES IN MEAT RESEARCH
VOLUME 8
Edited by
A.M. PEARSON
Department of Animal Science,
Oregon State University, Oregon, USA
and
T.R. DUTSON
Agricultural Experiment Station
Oregon State University, Oregon, USA
ELSEVIER APPLIED SCIENCE
LONDON and NEW YORK
ELSEVIER SCIENCE PUBLISHERS LTD
Crown House, Linton Road, Barking, Essex IG11 8JU, England
WITH 100 TABLES AND 45 ILLUSTRATIONS
© 1992 ELSEVIER SCIENCE PUBLISHERS LTD
SOFTCOVER REPRINT OF THE HARDCOVER 1S T EDITION 1992
British Library Cataloguing in Publication Data
Inedible Meat By-Products. -
(Advances in Meat Research Series; v. 8)
I. Pearson, A.M. II. Dutson, T.R.
III. Series
664.908
ISBN 978-94-011-7935-5 ISBN 978-94-011-7933-1 (eBook)
DOI 10.1007/978-94-011-7933-1
Library of Congress Cataloging-in-Publication Data
LC card number 86-655182
ISBN 978-94-011-7935-5
ISSN 0885-2405
No responsibility is assumed by the Publisher for any injury and/or damage to persons or
property as a matter of products liability, negligence or otherwise, or from any use or
operation of any methods, products, instructions or ideas contained in the material herein.
Special regulations for readers in the USA
This publication has been registered with the Copyright Clearance Center Inc. (CCC),
Salem, Massachusetts. Information can be obtained from the CCC about conditions
under which photocopies of parts of this publication may be made in the USA. All other
copyright questions, including photocopying outside the USA, should be referred to the
publisher.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval
system, or transmitted in any form or by any means, electronic, mechanical, photo
copying, recording, or otherwise, without the prior written permission of the publisher.
Phototypesetting by Alden Multimedia. Northampton
Preface
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.
The first chapter (1) provides an overview on the importance of meat,
poultry and fish by-products and puts them into perspective relative to
their economic contributions. The next two chapters (2 and 3) discuss the
processes involved in turning hides, pelts and skins into leather and their
use in producing finished leather and leather products. The following
chapter (4) covers the wool pullery and production of pulled wool along
with the disposal and use of animal hair. Chapter 5 covers production and
utilization of blood meal, meat and bone scraps, and tallow. The next
chapter (6) discusses inedible fats and greases and their reclamation and
uses by industry, including feeding to animals. Chapter 7 covers soaps and
detergents and their manufacture. Chapter 13 focuses on production of
pet foods as a user of inedible by-products from the meat, poultry and fish
industries, which provides a major market for such products.
Other topics discussed include the production and utilization of
feathers, feather meal and other poultry by-products (Chapter 8), fishery
vi Preface
by-products (Chapter 9), sporting goods (Chapter 14), pharmaceutical
and biological products (Chapter 12) and production and utilization of
inedible gelatin and glue (Chapter 10).
Three other chapters focus on problems involved in disposal of waste
material as fertilizers and/or recycling through feeding back to other
animals (Chapter 11), composting and land application (Chapter 15) and
finally reduction of pollution and reclaiming other packinghouse waste
(Chapter 16). The last chapter also discusses water conservation, air
pollution and noise abatement. Overall, this book should bring readers up
to date on utilization of inedible meat, poultry and fish by-products.
A.M. PEARSON
T.R. DUTSON
Contents
Preface ..... v
List of Contributors XIX
1. An Overview ofinedible Meat, Poultry and Fishery By-Products
RICHARD E. GoLDSTRAND
I. Introduction .
II. Raw Materials . 2
A. Composition 2
B. Sources. 3
C. Collection . 4
III. Classification and Utilization 5
IV. Processing . 5
V. Volumes and Economic Impact 8
A. Volumes 8
B. Economic Impact 9
VI. Import and Export Markets 10
A. Hides and Pelts 10
B. Tallow and Grease . 13
C. Meat Meal 14
VII. Changing Nature of Markets 14
VIII. New Opportunities 15
IX. Conclusions 16
X. References 16
2. Handling, Grading, and Curing of Hides and Skins
DAVID G. BAILEY 19
I. Introduction . 19
II. The Animal Hide or Skin 20
A. Structure and Function 20
B. Raw Material for Leather Manufacture . 21
C. Other Uses for Animal Hides and Skins 22
viii Contents
III. Curing/Preservation of Raw Hides and Skins 22
A. Handling of Raw Skins: Preventing Deterioration 22
B. Salt Pack 23
C. Frigorificos 24
D. Brine Curing 24
E. Non-Salt Preservation 26
IV. Marketing of Hides and Skins 28
A. Standards for Cattlehide Marketing 28
B. Pigskins 30
C. Sheepskins and Goatskins . 31
V. Export of Hides and Skins 31
VI. Future of Hide and Skin Preservation and Marketing 31
VII. Summary 32
VIII. References 33
3. The Tanning Process and the Production ofFinisbed Leather Goods
ROBERT M. LoLLAR 35
I. Raw Material Types and Sources 35
A. Cattle Skins and Hides 36
B. Sheepskins and Lambskins 37
C. Pig and Hog Raw Materials . 37
D. Other Species 37
II. Temporary Preservation of Raw Material 37
A. Salt Curing 37
B. Chrome-in-the Blue Production and Fresh Hide
Processing 38
III. Leather Manufacturing Technology 39
A. Tannery Hide Substance Purification by Beamhouse
Processes 40
B. Hide Substance Tannage Processes . 44
C. Retannage Coloring and Lubrication 48
D. Leather Drying 51
E. Finishing of Leather 52
F. Trends in Types of Leather 54
IV. Leather Goods Production 55
A. Footwear Manufacturing 56
B. Other Leather Goods Manufacturing 58
Contents ix
V. Industry Trends 60
VI. Summary 62
VII. References 63
4. Wool and Hair
ENRIQUE JUAN MONFORTE 67
I. Introduction. 67
II. Production Alternatives-Costs and Benefits. 67
III. Wool. 68
A. Alternatives . 68
B. Different Processes 69
C. The Woolly Skin . 69
D. Wool Separated from the Skins 70
E. Steps in Skin Separation 70
F. Preparation of Skins for Sliping 71
G. Removal of Wool from the Skin 72
H. Wool Prices . 76
I. Features of Slipe Wool 76
J. Determining Wool Characteristics 78
IV. Hair 78
A. Hair-On Leather Goods 79
B. Other Uses for Hair 79
V. Summary 79
VI. References 80
5. Blood Meal, Meat and Bone Meal and Tallow
TISSA FERNANDO 81
I. Introduction . 81
II. Blood Meal 81
A. Blood, A Valuable By-Product. 81
B. Composition and Yields of Blood 82
C. Blood Collection, Transportation and Storage 83
D. Blood Processing 83
III. Meat and Bone Scraps, Tallows and Meat and Bone
Meals 91
A. Rendering Raw Material and Product Yields 91
x Contents
B. Collection and Transportation of Raw Material 93
C. Rendering Systems . . . . 96
IV. Grades of Tallows and Greases 107
V. Meat and Bone Meals . . . . 107
A. Buyer's Specifications. . . 107
B. Effects of Rendering Systems on Amino Acid
Content ........ . 108
VI. Uses of Tallows and Meat Meals. 108
A. Tallows ...... . 108
B. Blood Meals ... . 110
C. Meat and Bone Meals 110
VII. Summary . 110
VIII. References 111
6. Inedible Fats and Greases
R.R. GRUMMER . . 113
I. Introduction. . . 113
II. Processing. . . . 114
III. Classification and Quality Assessment of Rendered
Animal Fats .............. . 115
A. Classification of Rendered Animal Fats . . . . 115
B. Quality Assessment ........... . 115
C. Classification of Fats used in the Feed Industry 118
IV. Production and Usage of Inedible Tallow and Greases 119
A. Volume Produced . . . . . . . . . . . . . . 119
B. Markets for Rendered Fat ......... . 120
V. Fat Digestion by Ruminant and Nonruminant Animals 122
A. Ruminants ............ . 122
B. Nonruminants ............ . 124
VI. Nutritional Characteristics of Rendered Fats 125
VII. Uses and Selection of Fats for Livestock Diets. 128
A. Poultry 128
B. Swine 131
C. Dairy 135
D. Beef . 139
E. Milk Replacers for Calves. 141
F. Miscellaneous Roles of Fat in the Feed Industry 142