Minerals and Trace Elements

Authored by: Guadalupe García-Llatas , Amparo Alegría , Reyes Barberá , Rosaura Farré

Handbook of Analysis of Edible Animal By-Products

Print publication date:  April  2011
Online publication date:  April  2011

Print ISBN: 9781439803608
eBook ISBN: 9780203731529
Adobe ISBN:

10.1201/b10785-15

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Abstract

The processing of animals for meat in slaughter houses generates different by-products, including offal or variety meats, the edible internal organs, and external parts of the animal. Offal includes any of various non-muscular parts of the carcasses of beef and veal, mutton and lamb, and pork, which are either consumed directly as food or used in the production of other foods. According to EU regulation 853/2004 [1], offal means fresh meat other than that of the carcass, including viscera and blood.

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