After an introduction, the following section addresses edible meat by-products such as pork jowl, pig tail, haggis, jellied products, tripe, brains, and intestines. The next section concerns rendering its products, methods, and systems. Subsequent sections take up hide and skin by-products, glue and gelatin, edible bone tissues, medical and pharmaceutical uses of by-products, sausage containers (e.g. bung and weasand), blood utilization, pet and exotic animal food, seafood and poultry by-products, and last, animal processing waste disposal, reduction, and utilization. No information is provided on the authors. The forerunner of this book, Animal By-Product Processing , was published in 1988; this volume incorporates new information throughout, and particular attention is given to concerns over new animal diseases transferred by feeding low-temperature rendered products and to new precautions for the rendering industry. Annotation c. Book News, Inc., Portland, OR (booknews.com)
