LPT 312: Abattoir Practices and Animal Products Technology (1+1)

SOURCES OF BONES

• 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.
• Fresh bones from whole carcasses are rarely available in developing countries.
• The skull and feet are the bones, which usually considered, as abattoir offal.
• In poor countries, even these are sold as food.
• In such abattoirs negligible amounts of bone are recovered from the whole carcass.
• Sometimes only the jawbone is recovered from a whole carcass.
• The main source of bones is those remaining after they have been boiled for soups or from animals, which have died in the field.