ABSTRACT
Enormous wastes and by-products are generated during the various stages of meat and poultry processing in industries. ¢ese wastes and by-products are not adequately disposed of and recycled or valorized to our benefit, although the by-products have immense potential for deriving useful biomolecules of commercial significance. Valorization is a relatively new concept in the field of industrial residues management, promoting the principle of sustainable development (Federici
22.11 Animal Wastes as Biofertilizers 675 22.12 Future Needs 676 References 676
et al. 2009). Recovery of biomolecules from the edible and inedible by-products is an important aspect of valorization of the meat processing industry. Value addition of the by-products from the meat industry is not exploited to its full potential when compared to the by-products from other industries such as dairy, fruits, vegetables, oil seeds, and so on. Fermentation is one of the oldest and the safest method for preservation of meat and meat products and valorization of by-products. In this context, this chapter collates information on the value addition of by-products from meat and poultry processing industries.
