ABSTRACT
The parts of an animal that are not intended for direct use as human food are referred to as animal by-products. In the United States, the meat industry considers everything produced by or from an animal, with the exception of dressed meat, to be a by-product. These by-products include bones, skin, trimmed fat and connective tissues, feet, abdominal and intestinal contents, and blood. Biologically, however, most of the non-carcass material obtained after slaughtering the animal is edible once it has been properly cleansed, handled, and processed. Globally, the use of these noncarcass materials in the human food chain varies from region to region depending on such factors as religion and custom, with organs such as the liver, heart, kidney, and tongue being the most commonly used. Other edible parts include poultry feet, pig’s feet, the brain, blood, and so on [1].
