By-Products of the Meat Industry

Vocabulary flashcards covering the classifications, drop values, processing procedures, and edible, inedible, and pharmaceutical applications of meat industry by-products.

Titer

The congealing or solidification point of the fatty acids in fat.

Tallow

Fat having a titer above $40^\circ\text{C}$.

Grease

Fat having a titer below $40^\circ\text{C}$.

Dry rendering process

A method where fatty tissues are placed in a horizontal, steam-jacketed cylinder equipped with rotating blades to rupture fat cells and release melted fat, which is then filtered or strained to separate cracklings from rendered tallow or grease.

Dried blood (blood meal)

An animal feed and fertilizer material made from coagulating fresh blood with steam, draining off the liquid, and drying the coagulum.

Meat meal

An animal feed and fertilizer made from proteinaceous materials derived from the inedible rendering process.

Steamed bone meal

A product made by cooking bones with steam under high pressure to remove residual fat and meat, used for animal feed and fertilizer.

Gelatin

A food and confectionery substance made by cooking the skins, hides, connective tissues, cartilage, and bones of cattle and calves in water to convert collagen.

Glue

An adhesive product made from the same raw tissues as gelatin, extracted by successive heatings in water under specific temperature conditions.

Native hide

An unbranded hide classification that holds the highest market value.

Butt brand

A cattle brand placed on the rump area, resulting in a value discount of $-\$3$ per hide.

Colorado brand

A cattle brand placed on the side, resulting in a value discount of $-\$6$ per hide.

Slunk skin

A hide classification originating from an unborn calf, weighing less than $9\,\text{pounds}$.

Kip skin

A calf skin classification for skins weighing between $24\,\text{to}\,31\,\text{pounds}$.

Wool pelts

The most valuable sheep pelt classification, characterized by a wool length greater than $1\frac{1}{2}\,\text{inches}$.

Shearlings 4

The least valuable sheep pelt classification, characterized by a wool length of less than $\frac{1}{8}\,\text{inch}$.

Esophagus (weasand)

A raw edible by-product primarily used as an ingredient in sausage manufacture.

Chitterlings

An edible food product prepared from the large intestines of pork.

Rennet

An enzyme extract obtained from the stomach of suckling calves, used for cheesemaking.

Lanolin

An inedible sheep pelt by-product processed for use in ointments.

Neatsfoot oil

An inedible oil extracted from cattle feet, used in leather preparations.

Heparin

A pharmaceutical anticoagulant extracted from animal lungs.

Epinephrine

A pharmaceutical hormone extracted from the adrenal medulla.

Hyaluronidase

An enzyme extracted from animal testes for pharmaceutical use.

Fetal calf blood

A specialized slaughter by-product collected for cancer and AIDS research.

Gall stones

An animal by-product marketed as an aphrodisiac in the Far East.