An analysis of offal meat consumption pattern: A case of Srinagar district in Jammu and Kashmir

Ayman, Niha; Hamdani, Suhailiza; Fayaz, Aaliya; Akand, AH; Hai, Abdul; Tahaby, Namera

doi:10.5958/2581-6616.2020.00019.5

Cited by 1 publication

(15 citation statements)

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“…White offal, requiring more extensive heat treatment before consumption, consists of the stomach, lungs, pancreas, thymus, intestines, brain, cheeks, and tail [62,63]. There is also a category known as black offal, which includes parts like the head, shank, neck, and trotter [51,60]. Within the EU, animal by-products are categorized into categories reflecting the health risks they pose to both humans and animals [49].…”

Section: Definitions Of Edible Offalmentioning

confidence: 99%

“…Animal by-products, also known as the “fifth quarter”, “offal meats”, “organ meats”, or “assortment meats” encompass the nonmeat portions of the carcass [ 8 , 29 , 45 , 46 , 47 , 48 ] intended for human consumption [ 49 , 50 , 51 , 52 ]. The use of animal by-products varies globally, influenced by customs, traditions, culture, and religion [ 14 , 53 ].…”

Section: Definitions Of Edible Offalmentioning

confidence: 99%

“…White offal, requiring more extensive heat treatment before consumption, consists of the stomach, lungs, pancreas, thymus, intestines, brain, cheeks, and tail [ 62 , 63 ]. There is also a category known as black offal, which includes parts like the head, shank, neck, and trotter [ 51 , 60 ].…”

Section: Definitions Of Edible Offalmentioning

confidence: 99%

Section: Consumption Of Edible Offalmentioning

confidence: 99%

“…Consumer preferences and consumption levels of offal are subjects of extensive scientific research [ 6 , 7 , 10 , 21 , 30 , 36 , 51 , 56 ], yet findings remain fragmented. Social, religious, economic, and cultural factors are of great importance in determining consumer behavior in each region [ 51 , 60 ]. Offal is considered a delicacy of nutritional value in some parts of the world; in others, it is a relatively rare food or is considered inedible [ 19 , 20 , 32 , 33 , 35 , 79 , 86 , 87 ].…”

Section: Consumption Of Edible Offalmentioning

confidence: 99%

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Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

Latoch,

Stasiak,

Siczek

2024

Nutrients

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The global increase in demand for meat leads to substantial quantities of by-products, including edible offal from both wild and domesticated animals raised for diversified consumption products within an agricultural framework. Information on the nutritional value of offal is scattered and limited. This review aims to synthesize scientific publications on the potential of offal as a source of nutrients and bioactive substances in human diets. The literature review included publications available in ISI Web of Science and Google Scholar published between 2014 and 2024. Findings indicate that edible offal is characterized by a nutrient concentration often surpassing that found in skeletal muscle. This review discusses the yield of edible offal and explores factors influencing human consumption. Selected factors affecting the nutritional value of offal of various animals and the importance of individual nutrients in ensuring the proper functioning of the human body were analyzed. The optimal use of offal in processing and catering can significantly benefit aspects of human life, including diet quality, food security, and conservation of natural resources.

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Section: Definitions Of Edible Offalmentioning

confidence: 99%

Section: Definitions Of Edible Offalmentioning

confidence: 99%

“…White offal, requiring more extensive heat treatment before consumption, consists of the stomach, lungs, pancreas, thymus, intestines, brain, cheeks, and tail [ 62 , 63 ]. There is also a category known as black offal, which includes parts like the head, shank, neck, and trotter [ 51 , 60 ].…”

Section: Definitions Of Edible Offalmentioning

confidence: 99%