“…Generally, bone use has been limited in the field of food study due to its coarse and grainy texture, and bone is still mainly used as animal feed or plant fertilizer because of its low price (Buckley et al., 2012; Genisel et al, 2012). To improve the added value of animal bones, some of them are used for intensive processing, including extraction of bone protein (Dong et al., 2014; Song et al., 2016) and bone oil (Choi et al., 2016; Hagura et al., 2002), and preparation of natural hydroxyapatite (Heidari et al., 2018; Nam et al., 2019), gelatin (Li et al., 2013; Wang et al., 2016), and essence (You et al., 2020). However, the utilization of bone in these processes is limited, and more comprehensive use of bone still needs further study.…”