Red meat is produced from animal tissues, some of which have less value than others. Often, the financial success of the enterprise of producing red meat is entailed more in the sale of the less desirable tissues than the sale of the premium cuts. This text has been mostly concerned with the disposition of the premium cuts, especially the “middle meats.” This chapter focuses on the economically important “other products” that have value in some markets. This chapter presents a review of the scientific literature concerned with adding value to the production stream by consideration of the potential uses of meat by-products.
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