Sources of bones
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In the United State, Australia and Argentina, bones are left over as a by-product of large establishments producing boneless meat and sausages or in canning factories.
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Fresh bones from whole carcasses are rarely available in developing countries.
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The skull and feet are the bones, which usually considered, as abattoir offal.
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In poor countries, even these are sold as food.
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In such abattoirs negligible amounts of bone are recovered from the whole carcass.
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Sometimes only the jawbone is recovered from a whole carcass.
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The main source of bones is those remaining after they have been boiled for soups or from animals, which have died in the field.
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Last modified: Thursday, 16 September 2010, 8:05 AM