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Up-grading of low value meats and by-products for use in consumer foods

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Keywords
Offal, Meat by-products, Low-grade meat, Edible offals, Extrusion processing, Meat processing
Date
1999-02
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Food Chemistry & Technology
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Report 12.pdf
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http://hdl.handle.net/11019/97
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
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.
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