%0 Journal Article %T Broiler Feet Gelatine %A N.A. Tiona %A B.R. Rahelivololoniaina %J Engineering %P 234-241 %@ 1947-394X %D 2023 %I Scientific Research Publishing %R 10.4236/eng.2023.154018 %X The two waves period of the COVID-19 pandemic saw the use of hydro- alcoholic gel and the consumption of capsules containing improved traditional remedies. At one point, there was a stock-out and a price increase forthese products. Furthermore, in the food industry, the catering industry adopts gelatin in its current practice. Pig gelatin dominates the international market. And for some religious practices, pork is forbidden and yet these people consume them without taking notice. The production of gelatin from broiler feet seems economically viable because broiler feet are considered slaughterhouse waste that is sold at very low prices. The poultry industry has seen an increase in broiler farming over the last twenty years. However, the latter has all the characteristics required for the production of gelatin. It will therefore comply with the standards of use described in the international codex oenological for gelatins. Physical and chemical analyses such as, ash content, moisture content, and pH measurements were done for the extracted gelatins. Sensible elements are checked with ED XRF spectroscopy. All the results were good and showed without any doubt that broiler gelatin is edible. %K Gelatin %K Gel %K Amino-Acids %K Reticulation %K Collagen %K Broiler-Feet %U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=124493