This paper deals entirely with utilization of animal processing by-products as potential sources of human food. Of the many byproducts, 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 possess 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.
No takes yet. Share an insight, caveat, or question.
L. D. Satterlee (1975) studied this question.