Meatpacking byproducts include hides for leather edible fats inedible fats for soap bones for buttons blood meal for fertilizer hair for brushes intestines for sausage casing as well as gelatin, glue, and glycerin. Byproduct pharmaceuticals include pepsin, testosterone, liver extract, thyroxine, epinephrine, albumin, insulin, thromboplastin, bilirubin, and ACTH.
Federal legislation requires humane slaughtering methods and examination for disease for livestock killed for export or interstate trade. The Wholesome Meat Act of 1967 extended inspections to intrastate trade. A new inspection system requiring scientific tests for bacteria was put in place in 1996. The laws are administered by the U.S. Dept. of Agriculture (USDA). The USDA's grading service stamps beef prime, choice, select, standard, commercial, utility, cutter, and canner, according to the amount of its fat. See also beef mutton sausage .
See A. Levie, The Meat Handbook (4th ed. 1984) D. Price, Beef, Production, Science and Economics, Application, and Reality (1985) J. Ubaldi and E. Grossman, Jack Ubaldi's Meat Book (1987).
The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.
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