Key points are not available for this paper at this time.
The meat industry produces significant byproducts during processing, including blood, bones, skin, fat, and offal, which have traditionally been treated as waste. These byproducts contain valuable nutrients and bioactive compounds, presenting substantial opportunities for valorization into value-added products. Valorizing meat byproducts mitigates environmental pollution, reduces waste, and promotes resource efficiency and economic sustainability. Growing concerns about food security, climate change, and resource scarcity further highlight the urgency of efficient resource utilization. Valorizing meat byproducts adds economic value and aligns with global sustainability and zero-waste goals. This review presents an in-depth analysis of the composition of meat byproducts, explores innovative technological approaches for their conversion, and evaluates their environmental and economic impacts. Furthermore, this review also discusses the regulatory, consumer, and logistical challenges this sector faces. Advances in biotechnology, green processing, and circular bioeconomic principles are discussed in the context of overcoming these barriers. This review emphasizes the need for integrated strategies involving policy, research, and industry collaboration to fully realize the potential of meat byproduct valorization in sustainable food systems.
Kausar et al. (Thu,) studied this question.