Conversion of Bone to Edible Products

Abstract

Efficient use of meat by-products is the need of the hour for the productivity of the meat industry. Many inedible meat co-products like skin, blood, feathers, and bones produced during slaughtering or processing of meat are discarded as waste, which leads to environmental pollution. The bone waste contains valuable constituents, which can be used in the food industry and for biomedical applications. So, it can be diverted into high value-added products, which not only reduce the environmental waste but also increase the sustainability and profitability of the meat industry. Moreover, as these by-products are a rich source of proteins and thus can be used for the reduction of malnutrition and food insecurity worldwide. The edible secondary products of animal bone are bone powder, meat and bone meal, meat and bone paste, bone broth, collagen, gelatin, and protein hydrolysates, which have stupendous prospective as a therapeutic and pharmaceutical agent, food supplements, food packaging and preservation. This review highlights the processing techniques and applications of edible secondary products derived from animal bone. The management of bone waste into high value-added products not only alleviate the environmental concern but also provide an economic boost to the the meat industry.