Veterinaria

Review paper

Edible by products of Meat

Zeeshan Ahmad Awan a, Muzammal Tariq a, Mian Muhammad Awan a, Nouman Wahid Satti a, Tahira Mukhtar a, Waseem Akram, Muhammad FaizanYasin b*

a Department of Pathobiology, Faculty of Veterinary and Animal Sciences, PMAS Arid Agriculture University Rawalpindi

b Department of Food Technology, PMAS Arid Agriculture University Rawalpindi

Abstract

The edible by products of meat have a remarkable importance in daily life and are used in different form as products. These edible by products include hearts, livers, tails, tongues, lips, kidneys, tripe (stomach), brains, sweetbreads (the thymus and/or pancreas gland, depending on an animal’s age), melt (spleen), fries (testicles), head meat, fats and other trimmings, chitterlings and natural casings (intestines), blood, and certain bones. They are used as human food and antimicrobial coating is done on it. The following review will summarize edible and non-edible meat by products and their potential uses in today’s food market.

Keywords: Meat, Edible by products, Inedible by products, Human food, Blood products

Received: November 04, 2015 Revised: November 26, 2015 Accepted: December 1, 2015

*Corresponding author: Muhammad Faizan Yasin Email: faizan.ft@gmail.com