Abstract
Most of the nonmeat portion of an animal carcass is biologically and nutritionally able to be consumed and can be made microbiologically safe for human consumption. Liver constitutes a good example of a very nutritional tissue in an animal carcass. Depending on the traditions, culture, and country of origin, certain by-products may be considered as a delicacy, even with high prices. So, the popularity of consumption of these by-products may vary by country even though in general, there is a decreasing trend in spite of the increase in world meat consumption. This chapter is dealing with the most usual consumed edible animal by-products (co-products) and briefly discusses the specific products, their yield and further processing, and main uses given by consumers.
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