ABSTRACT
THE yield of edible by-products varies widely depending on spe cies, sex, live weight, and methods of recovery. Total by-products ranges from 10 to 30% (sometimes higher for fat animals) of the live weight for beef, pork, and lamb and from 5 to 6% of the live weight for chickens (Table 2.1); therefore, more attention should be given to edible by-products. In general, the yield of edible blood and organs from cattle is 12%, for sheep 14%, and when pork rinds are included the yield is 14% for hogs (Fornias, 1996).
