Ockerman et al., 2010 - Google Patents
Edible rendering—rendered products for human useOckerman et al., 2010
View PDF- Document ID
- 3395822411858105609
- Author
- Ockerman H
- Basu L
- Publication year
External Links
Snippet
This chapter focuses on animal by-products used directly by humans. Information on world and US meat and by-product production is discussed. The main products focused on are fats and oils and their properties, and animal byproducts that are harvested from the carcass and …
- 239000003925 fat 0 abstract description 74
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Baker et al. | Food industries manual | |
US5167977A (en) | Process for producing low fat meat products | |
Ockerman et al. | Edible by-products | |
Ockerman et al. | Edible rendering—rendered products for human use | |
RU2385629C1 (en) | Procedure of preparing soya bean protein products | |
JP2008517624A (en) | Method for retaining moisture in foods cooked with peptides | |
JP2013514782A (en) | Meat composition rich in omega-3 fatty acids | |
CN1071556C (en) | Breaded fish stick product with chicken extract | |
RU2557108C1 (en) | Method for preparation of thermally treated roll of poultry meat | |
KR102593150B1 (en) | Pollack roe sausage and manufacturing method thereof | |
KR102447422B1 (en) | Sausage including fish and shell meat and manufacturing method for it | |
Campbell et al. | Edible by-products from the production and processing of muscle foods | |
US20050255228A1 (en) | Process for controlling protein to salt ratio in animal muscle protein composition and protein composition | |
JP6474563B2 (en) | Quality improver for meat or fish products | |
Liu et al. | Meat co-products | |
Toldrá et al. | Sustainability I: Edible by-products | |
KR20180072457A (en) | Tuna sausage and method of manufacturing the same | |
Philip | Modern Cookery: For Teaching and the Trade | |
Ahmad et al. | Meat products and Byproducts for value Addition | |
Ranken et al. | Meat and meat products | |
KR102096663B1 (en) | Tuna franks-vienna sausage and method of manufacturing the same | |
Kumari et al. | Effect of plasma protein hydrolysates on fatty acids, colour, texture and oxidation stability of mutton sausage during refrigeration storage | |
KR101821590B1 (en) | Method for manufacturing patty with mackerel for burger | |
National Research Council | Processing options for improving the nutritional value of poultry meat and egg products | |
SU1658978A1 (en) | Method for preparing dried chicken minced meat |