Characteristics of meat by-products: nutritional and biological value
This article describes the nutritional and biological value of meat by-products. Information on the chemical, amino acid, vitamin and mineral composition of the liver, heart, rumen and lung of cattle is given. By-products are characterized by a high content of minerals and vitamins, among which iron, phosphorus and B vitamins prevail. Rational processing of by-products allows them to be used instead of meat in the production of meat products. Replacement of the meat portion of the formulation in the production of meat products using by-products will reduce the cost of meat products and provide accessibility to various categories of the population, as well as enrich the products with certain nutrients.