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While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Toldra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, including the detection of pathogens and toxins usually found in muscle foods.

Relates the results of her self-imposed challenge to tackle her aversion to offal and eat the meat of a cow from nose to tail over the course of a week. Source: National Library of New Zealand Te Puna Matauranga o Aotearoa, licensed by the Department of Internal Affairs for re-use under the Creative Commons Attribution 3.0 New Zealand Licence.

Elegant, savory, easy to cook-- liver and kidneys have a lot going for them! Here, delicious uses for these economical, nutritious meats

Great dishes that make a little go a long way-- with high-protein cheese, beans, pasta, eggs, more. Easy! Economical! Out-of-this-world taste!