The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articlesWilder, F. W. (Fred William)
History
The modern packing house : $b A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles
Wilder, F. W. (Fred William)
Packing-houses
_Finishing Bones._--After taking the oil and depositing same in the
neatsfoot oil receiver, the shin bones are removed and placed in the
polisher where they are revolved for about one hour or until the bones
are cleaned. Warmed water is passed through the bones during this
process, introduced through hollow shaft in washer. The substance
washed out contains more or less oil which should be trapped and the
clear oil skimmed off, and balance of material sent to the rendering
tanks. The knuckles are similarly treated until cleaned.
_Drying Bones._--When the shin bones are washed and cleaned they should
be spread on racks to dry, in natural temperature (not coil dried) and
out of draft or cold temperatures to avoid checking or splitting. Small
knuckle bones from the feet are to be coil dried for manufacturing bone.
_Sinews._--These are chiefly sold for glue stock. In removing sinews
from the legs, care must be used not to cut too deep in the heel of the
foot, it being preferred to leave some glue stock on the foot rather
than to cut too deep and remove the fat which goes to make up the
neatsfoot oil which is much more valuable than the glue stock. This
part of the product, well drained, should be taken to a cool, although
not necessarily refrigerated room, and thoroughly salted; It is often
found necessary to overhaul it and resalt it in order to keep it from
“sweating.” After it has been cured ten days or two weeks it is ready
for the glue department.
=Test Yield from Skulls and Feet.=--Test on following page shows the
yield from head and feet of 130,470 cattle, same based on the market
prices prevailing at the time the test was made. While prices vary the
percentages given are accurate.
=Buttocks and Thighs.=--These leg bones are treated substantially the
same as the shin bones in cooking and to completion.
AVERAGE YIELD OF HEAD AND FEET ON KILL OF 130,470 CATTLE.
Public-domain text, read in full here on John Shaqi.
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