Byproducts or offal – are visceral organs and less valuable parts of slaughtered animal carcasses. The byproducts are not equal in nutrition value and gustatory quality. Some byproducts, tongue and liver for example, are equal for meat in gustatory quality and exceed meat for content of vitamins and microelements. Other byproducts, lungs, ears, trachea for example, have low nutrition value.
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