Rendering (Food Processing)

Rendering (Food Processing)

Frederic P. Miller, Agnes F. Vandome, John McBrewster

     

бумажная книга



Издательство: Книга по требованию
Дата выхода: июль 2011
ISBN: 978-6-1339-8462-2
Объём: 116 страниц
Масса: 196 г
Размеры(В x Ш x Т), см: 23 x 16 x 1

High Quality Content by WIKIPEDIA articles! Rendering is a process that converts waste animal tissue into stable, value-added materials. Rendering can refer to any processing of animal byproducts into more useful materials, or more narrowly to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. The majority of tissue processed comes from slaughterhouses, but also includes restaurant grease and butcher shop trimmings. This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses, and those that have died on farms (deadstock), in transit, etc. The most common animal sources are beef, pork, sheep, and poultry. The rendering process simultaneously dries the material and separates the fat from the bone and protein. A rendering process yields a fat commodity (yellow grease, choice white grease, bleachable fancy tallow, etc.) and a protein meal (meat

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