Protein Isolates From Meat Processing By-Products

© 2019 Elsevier Inc. All rights reserved.Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves, and feathers, are created as a result of processing of animals from fisheries, aquaculture, livestock, and poultry sectors. These residues contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products, for example, for human food, pet food, and feed purposes. This chapter discusses the recovery of proteins from meat processing by-products and covers all the important aspects of achieving optimal utilization of proteins in such residual raw materials, identifying those eligible for human consumption as co-products and for feed applications as by-products.