Byproducts

What are animal byproducts?

parts of a slaughtered animal that are not directly consumed by humans--everything of economic value other than the carcass

Fatty acid uses

shaving cream lubricants candle caulking compounds cleaners, cosmetics, synthetic rubber

What should be done with the brain right away?

should be used immediately, precooked or frozen

Hide product flow

slaughter hosue hide collection tannery finishing facility finishing facility product manufacturer wholesaler retailer end user

What is a common way to prepare sweetbread?

soaking in salt water, poaching in milk, then removing outer membrane

How are hides and pelts

species and class weight nature and extent of branding type of packer producing them

What is A. Titer?

temp at which liquid fat solidifies---higher titer more desirable --pig: 96 --cattle:107 --Sheep: 111.2

Liver as a byproduct

thinly sliced and cooked/ground poor binding quality,

What is sweetbread?

two different organs and three different tissue

what is rendering (in-edible) fat?

waste material into fuel, soap, rubber, plastic

jowls are often cured like what?

Bacon

C. MIU

(moisture, insoluble, unsaponification) lower % MIU indicates less contamination

Name some edible byproducts?

blood oxtails cheek/head trimmings esophagus intestines hyde and gelatin

trimmings as byproducts

cheek, tongue, head meat, lips and snout--sausage

three ways to render fat

chopping heating centrifugal

soap

cold or semi-boiled soap boiled soap

hide prep for tanning

collection fleshing salting curing packaging shipping

Modern lard

decolorized deodorized hydrogenated antioxidant added packaged to preserve qualities

What is rendering (edible) fat?

edible fat: animal fatty tissue into purified fats like lard or tallow

tallow

fat from beef cows

lard?

fat rendered from clean and sound edible tissue from swine

use of oils

heavy lubricants cutting oils leather oils illuminating oils

Type of hides and pelts (3)

hide: large from mature animal skin: kipskin (15-25) calfskins (<15) slunk (unborn) pelts: sheep and goats

Use of fat in animal feeds

high energy reduce dust improve palatability increase pelleting efficiency reduce machinery wear

pigs feet (hind and foreshank)

hind foot: not for human food because of the bone and muscle foreshank: used for human food because of its 46% muscle

Three most important sources of lard

leaf (abdominal) fat fat trimmings fat backs (loin) and clear plates (shoulder)

What is the most desirable color of fat?

lightest and whitest color best yellow is least desirable

B.FFA

lower % is more desirable

what is heart or stomach sweetbread?

meat from pancreas

What is throat sweetbread?

meat from the thymus

intestine as byproduct

natural casings , surgical strings, pet food, fertilizer

Tongue as a byproduct

-brined by long immersion curing -jellied -used as ingredient in luncheon meat

Kidney as a byproduct

-ingredient in meat casseroles, stews, or pies -wrapped in bacon and skewed -low bind character

Heart as a byproduct

-not tender=long term moist cooking -diced,ground, added for add. flavor -good for protein and high myoglobin

oxtail as a byproduct

-removed from carcass at juncture of second and third coccygeal vertebrae -meaty flavor that adds texture

Hyde/Hide

4-11% of live animal 59% by product value hides and skins are converted into a variety of consumer goods

What is saponification?

Alkali (NaOH) breaks ester bond and releases the glycerol and alkali salts of fatty acids, crude soap