Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

Santana JCC, Gardim RB, Almeida PF, et al. · Polymers

Preclinicalcounts toward this tier

Chicken feet yielded >8% collagen; the extracted gelatin was ~71% collagen versus ~30% in a commercial gelatin, confirming chicken feet are genuinely collagen-dense raw material.

Population: Food-science extraction study of chicken feet (no human subjects)
Intervention: Acetic acid extraction of collagen from chicken feet at varying concentration, time, and temperature
Limitations: Industrial food-science study aimed at gelatin manufacturing; no biological or joint outcomes of any kind.

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1 entry references this study

Chicken feet
Foods & Nutrition → Collagen from food · key study
ANECD.Anecdotal