Kenny, TonyDesmond, EoinWard, Patrick2012-08-242012-08-241999-02Up-grading of low value meats and by-products for use in consumer foods. The National Food Centre Research Report No. 12. Tony Kenny et al. Dublin; Teagasc, 1999. ISBN 18417001121841700112http://hdl.handle.net/11019/97End of Project ReportAnimal offals can be divided into (1) edible offals and by-products including fats, blood, and low-grade trimmings such as poultry skin and pork hock meat; (2) extracts from edible offals for use as ingredients in food products; (3) inedible offals; (4) hides and skins; (5) raw materials for extraction of pharmaceuticals or chemicals; (6) raw materials for sundry by-products.enOffalMeat by-productsLow-grade meatEdible offalsExtrusion processingMeat processingTechnical Report4199