Improving Utilization of Animal by-Products for Human Foods — a Review

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Abstract
This paper deals entirely with utilization of animal processing by-products as potential sources of human food. Of the many by-products, blood, milk whey, mechanically de-boned meat and desiccated-defatted powders from soft tissues and skin are discussed. Research on the characterization and utilization of these four by-products is sufficiently extensive to show that they posses nutritional, functional and chemical properties which make them feasible for use in the human diet. All or most of the by-products discussed are presently being used as animal feeds. The present or potential feed value of any of these by-products is not discussed. Copyright © 1975. American Society of Animal Science. Copyright 1975 by American Society of Animal Science.

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