-
-
Fermentation Fermentation procedures, first proposed in 1984 and not commercially tested until 1992, are a more demanding but safer and perhaps more cost-effective method of preserving carcasses until the industry is prepared to handle their further processing and reuse. In fact, fermentation safely disposes of poultry mortalities by “processing” them on-site. The pickled carcasses can…
-
Rendering — the process of separating animal fats, usually by cooking, to produce usable ingredients such as lard, protein, feed products, or nutrients — is one of the best ways to convert poultry carcasses into other products. We are now able to reclaim or recycle nearly 100 percent of inedible raw poultry material, including bones…
-
As leaders in animal health emergency management, APHIS develop strategies and policies for effective incident management and help to coordinate incident response. As a liaison to outside emergency management groups, APHIS ensure that Veterinary Services (VS) emergency management policies, strategies, and responses are consistent with national and international standards.
-
