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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/97

Title: Up-grading of low value meats and by-products for use in consumer foods
Authors: Kenny, Tony
Desmond, Eoin
Ward, Patrick
Keywords: Offal
Meat by-products
Low-grade meat
Edible offals
Extrusion processing
Meat processing
Issue Date: Feb-1999
Publisher: Teagasc
Citation: Up-grading of low value meats and by-products for use in consumer foods. The National Food Centre Research Report No. 12. Tony Kenny et al. Dublin; Teagasc, 1999. ISBN 1841700112
Series/Report no.: The National Food Centre Research Report;No. 12
Abstract: Animal offals can be divided into (1) edible offals and by-products including fats, blood, and low-grade trimmings such as poultry skin and pork hock meat; (2) extracts from edible offals for use as ingredients in food products; (3) inedible offals; (4) hides and skins; (5) raw materials for extraction of pharmaceuticals or chemicals; (6) raw materials for sundry by-products.
Description: End of Project Report
URI: http://hdl.handle.net/11019/97
ISBN: 1841700112
Appears in Collections:Food Chemistry & Technology

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