Beef split
In tannery, cattle split is the name given to part of the connective tissue of the dermis , i.e. the layers between the upper and lower skin . The dermis is divided into a reticular layer and a papillary layer, the bovine gap consists only of a reticular layer. It mainly consists of tear-resistant collagen fibers and elastic fibers with a high protein content . The cattle split is sometimes also processed into leather.
In addition to pork rinds and bones, beef split is used as a protein-containing raw material for the production of gelatine . The layer is separated from its epidermis and subcutaneous tissue in the tannery and then preserved with salt or lime and cut. In Germany around 32,000 t of edible quality gelatine are produced annually, the total European production is 120,000 t, of which 70% come from pork rind, 18% from bones, 10% from beef split and 2% from other raw materials.
supporting documents
- ↑ K. Rappold: Gelatine - A natural food. bmi aktuell 1/2004, publisher. Information center for baking agents and baking ingredients for the production of bread and fine baked goods
- ↑ Homepage Gelatine Manufacturers of Europe ( Memento of the original from January 9, 2016 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , Retrieved September 18, 2008.
