UTILIZATION OF PORK BY- PRODUCTS
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Date
2014
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
The meat industry considers everything produced by or from the animal, except dressed
meat, to be a by-product. The terms -‘by-products’ and ‘offals’ - are used to denote all
materials of economic value produced from slaughter of food animals and which are not a part of
the dressed carcass. The yield of by-products ranges from 20 to 30% of the live weight for beef,
pork and lamb and contribute to 7 to 12% of the total income.
Description
TNV_PPVA_BC_E_2014_127-132
Keywords
Veterinary Science, Meat Science