Edible By-products from the Production and Processing of Muscle Foods

Campbell, Robert E.; Kenney, P. Brett

doi:10.1007/978-1-4757-5933-4_4

Cited by 8 publications

(14 citation statements)

References 7 publications

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“…Marinova et al. (2001) reported mean weights of 498, 57, 86 and 112 g , respectively, of liver, spleen, kidney and heart of Bulgarian goats at 4 months of age, while Campbell & Kenney (1994) published data demonstrating offal weight ranges of 0.5–0.63 kg (livers), 0.05–0.07 kg (spleens), 0.01–0.013 kg (kidneys) and 0.12–0.18 kg (hearts).…”

Section: Resultsmentioning

confidence: 99%

“…Campbell & Kenney (1994) claimed that organs of different meat animal species are often similar in composition and reported that for beef, pork and lamb, average compositional values for liver were: moisture 70.0%, fat 5.0%, protein 21.0% and energy value 140 kcal per 100 g ; for spleen: moisture 74.2%, fat 6.0%, protein 17.6% and energy value 125 kcal per 100 g ; for kidneys: moisture 78.0%, fat 3.0%, protein 16.4% and energy value 105 kcal per 100 g ; for heart: moisture 76.0%, fat 17.0%, protein 5.0% and energy value 119.2 kcal per 100 g .…”

Section: Resultsmentioning

confidence: 99%

“…Organs (alternatively described as offal or variety meats) from slaughtered animals add variety to the diet and are nutritionally rich, with a variety of flavours and textures (Field, 1988). They are defined as animal products, other than skeletal muscle, that are suitable for human consumption (Campbell & Kenney, 1994). Jordan is a major consumer of offal, which is sold chilled within 48 h of slaughter of sheep, cattle, goats or chicken, or it is imported in the frozen state.…”

Section: Introductionmentioning

confidence: 99%

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Composition, chemical and microbiological properties of Jordanian ovine organ meats

Abdullah¹

2008

Int J of Food Sci Tech

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Sheep livers, spleens, kidneys and hearts were taken from fifteen carcasses at a local slaughterhouse to study proximate composition, energy value, minerals content and chemical and microbiological characteristics. A wide range of weights was identified between organs and within one type of organ. Kidneys had the highest mean moisture and fat contents, while liver had the highest protein content, nitrogen-free extract value, energy (kcal) values and the lowest pH value. The thiobarbituric acid value was highest in kidneys and lowest in livers. There was considerable variability of mineral content within and between organs. The aerobic plate counts were similar for all organs and numbers of Staphylococcus aureus were low, with little difference in number between organs.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Composition, chemical and microbiological properties of Jordanian ovine organ meats

Abdullah¹

2008

Int J of Food Sci Tech

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“…Preparation of the soaking solution Soaking solutions with varying pH values (pH [1][2][3][4][5][6][7][8][9][10][11][12][13][14] were prepared using 0.1 N HCl, 40% NaOH, and distilled water (DW).…”

Section: Methodsmentioning

confidence: 99%

“…Pretreatment is necessary to prepare native collagen, such as that derived from duck feet, for gelatin extraction using different extraction methods including heating in water (Gómez-Guillén et al, 2011). Pretreatment breaks the non-covalent bonds, which disrupts the protein structure, thereby facilitating swelling and collagen solubilization (Campbell, 1994;Stainsby, 1987;Ward and Courts, 1977). Furthermore, the swelling process affects the extraction considerably (Ahmad et .…”

Section: Determination Of Yieldmentioning

confidence: 99%

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

Park¹,

Choe²,

Kim³

et al. 2013

Korean Journal for Food Science of Animal Resources

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We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE L*, a* and b* values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p< 0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

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Meat-Derived Protein Ingredients

Tarté

2009

Ingredients in Meat Products

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Edible By-products from the Production and Processing of Muscle Foods

Cited by 8 publications

References 7 publications

Composition, chemical and microbiological properties of Jordanian ovine organ meats

Composition, chemical and microbiological properties of Jordanian ovine organ meats

Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

Meat-Derived Protein Ingredients

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