Meat: Wastes, Byproducts, and Utilization

The emergence of waste from an industry negatively impacts the economy and environmental pollution of the nation. These impacts can be converted into the nation&s;s strength by converting these wastes into useful byproducts. However, non- or under-utilization of the byproducts results in a loss of potential revenue as well as an increase in the cost of disposal. In many circumstances, wastes from the production of meat have the potential to be recycled into new raw materials or transformed into useful goods with a higher value. The majority of meat industry waste is generated during slaughtering. Depending on the kind of animals slaughtered, different waste materials are produced by the meat industries. Due to the abundance of organic compounds in the waste products of the meat processing sector, their disposal is rather complex. Meat industry wastes such as skin, blood, bones, meat trimmings, hooves, feet, and viscera are costly to handle and dispose of in an environmentally responsible way. These expenses may be offset by 202 innovation that provides products with more value, thereby increasing the firm&s;s profitability. Intriguing vaporization strategies involve the hydrolysis of waste to get value-added products such as bioactive peptides with physiological effects such as antihypertensive, antioxidant, anti-diabetic, and so forth, which have promising food and non-food applications. This chapter thus covers the various waste products generated by the meat industry and their potential use as byproducts. In addition, the most recent developments and trends in the utilization and value addition of byproducts and wastes from the meat industry are also covered in this chapter.