Anna Anandh, MTANUVAS2021-03-152021-03-152014https://krishikosh.egranth.ac.in/handle/1/5810162457TNV_PPVA_BC_E_2014_127-132The meat industry considers everything produced by or from the animal, except dressed meat, to be a by-product. The terms -‘by-products’ and ‘offals’ - are used to denote all materials of economic value produced from slaughter of food animals and which are not a part of the dressed carcass. The yield of by-products ranges from 20 to 30% of the live weight for beef, pork and lamb and contribute to 7 to 12% of the total income.EnglishVeterinary ScienceMeat ScienceBook chapter