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This compartment releases acids and enzymes that further digest the material passing through. This is also where the ruminant digests the microbes produced in the rumen. [22] Digesta is finally moved into the small intestine, where the digestion and absorption of nutrients occurs. The small intestine is the main site of nutrient absorption.
Kibbeh nayyeh – a national dish of Lebanon, prepared with raw lamb or beef, fine bulgur and spices. Kokoretsi – Turkish; found throughout the Balkans and Azerbaijan. Kol böreği – Turkey. Kuurdak – Central Asia. Laal maans – Rajasthan, India. Lahndi – Afghanistan. Lamb chop – Various; found around the world.
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used instead.
Animal digest is a common ingredient used in pet foods. As defined by the Association of American Feed Control Officials, digest is produced by the chemical or enzymatic hydrolysis of clean animal tissue that has not undergone decomposition. These animal tissues may not include hair, horns, teeth, hooves, or feathers, with the exclusion of ...
Rennet ( / ˈrɛnɪt /) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase . Rennet has traditionally been used to separate milk into solid curds and liquid ...
Chitterlings in broth. Chitterlings ( / ˈtʃɪt ( ər) lɪŋz / ), sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. They are usually made from pigs ' intestines. They may also be filled with a forcemeat to make sausage. [ 1] Intestine from other animals, such as cow, lamb, goose, and goat is also used for ...
Directions. Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as ...
The ruminant digestive system. The abomasum, also known as the maw, [ 1] rennet-bag, [ 1] or reed tripe, [ 1] is the fourth and final stomach compartment in ruminants. It secretes rennet, which is used in cheese creation. The word abomasum ( ab- "away from" + omasum " intestine of an ox ") is from Neo-Latin and it was first used in English in 1706.