Utilization of slaughter house by-products.

Moorjani, M. N. (1971) Utilization of slaughter house by-products. Indian Food Packer, 25 (1). 33-37, 12 ref..

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Abstract

Food uses of slaughterhouse by-products include: clarification and drying of blood serum for as binder in sausage-making; and processing of intestines for sausage casings, Non-food outlets for blood, bones, hides, horns, hooves, intestines, glandular and allied products, and non-edible fats are outlined.

Item Type:	Article
Uncontrolled Keywords:	SLAUGHTERHOUSES-; Slaughterhouse by-products; BY-PRODUCTS-; CLARIFICATION-; /Clarification/ of blood serum; DRYING-; /drying/ of blood serum; BLOOD-; Blood serum as binder in sausages; SERUM-; BINDING-AGENTS; SAUSAGES-; SAUSAGE-CASINGS; Manufacture of sausage casings from intestines; INTESTINES-
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 May 2012 09:56
Last Modified:	22 May 2012 09:56
URI:	http://ir.cftri.res.in/id/eprint/7240

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