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Improving Utilization of Animal by-Products for Human Foods — a Review^{1, 2,}

University of Nebraska,³ Lincoln 68503

Abstract

This paper deals entirely with utilization of animal processing by-products as potential sources of human food. Of the many by-products, 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 posses 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.

¹ Invitational paper presented at the Symposium on Foods of Animal Origin: Current Appraisal and Future Outlook, held during the 66th Annual Meeting of the American Society of Animal Science, College Park, Maryland, July 28 to 31, 1974.

² Published as Paper No. 3837, Nebraska Agricultural Experiment Station, Lincoln, Nebraska 68503.

³ Department of Food Science and Technology.

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