ABSTRACT
The meat sector annually produces tons of by-products, which represent a cost for the meat processing industry as well as an important environmental problem. These by-products depend on the culture, traditions, and religion of the meat production area and include bones, trimmings, skin, and blood. The food industry is putting forth a strong effort for obtaining value-added both edible and non-edible new products and functional ingredients from meat by-products and wastes. This chapter shows the potential utilization of edible meat by-products, whereas poultry industry by-products and utilization strategies. Egg white flavoprotein is abundant in low-cost egg processing by-products and could serve as a useful food ingredient; a cost-effective procedure has been provided for its purification. Bioactive peptides can affect numerous physiological functions after their liberation in the body. Slaughterhouse blood is utilized as an emulsifier, a stabilizer, a clarifier, a color additive, and a nutritional component in the food industry.
