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.

The utilization of food industry waste to create innovative, high-quality products with reduced environmental impact is a growing trend in food technology. Walnut oil pomace, a byproduct of walnut oil production, is rich in nutrients and bioactive compounds, making it an excellent candidate for reuse in muesli bars as a replacement for walnuts. The aim of the study was to evaluate the possibility of replacing walnuts with oil pomace in muesli bar recipes and to assess whether the resulting product meets quality standards. Ground expeller walnut oil pomaces and aqueous extract were tested, with a bar containing ground walnuts serving as the reference sample. The bars were evaluated for sensory, physicochemical, and antioxidant properties, and their nutritional values were assessed. Results showed that the pomace-enriched bars exhibited satisfactory physicochemical properties, with texture, color, and safety (as measured by water activity and pH) comparable to the control bars. Sensory evaluations classified all bars as acceptable, with no significant differences in nutritional value. The study concludes that walnut pomace holds promise as a sustainable ingredient in food technology, potentially expanding product diversity while reducing environmental impact. This concept aligns with promoting sustainable practices in food manufacturing.