Wealth from Meat Industry By-Products and Waste: A Review

2020 ◽  
pp. 191-208
Author(s):  
Rukhsaar Sayeed ◽  
Pratibha Tiwari
Keyword(s):  
Meat Industry ◽  
By Products

scholarly journals Strengthening of Porcine Plasma Protein Superabsorbent Materials through a Solubilization-Freeze-Drying Process

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 772
Author(s):  
Estefanía Álvarez-Castillo ◽  
Carlos Bengoechea ◽  
Antonio Guerrero
Keyword(s):  
Water Uptake ◽  
Plasma Protein ◽  
Freeze Drying ◽  
Meat Industry ◽  
Drying Process ◽  
Uptake Capacity ◽  
Water Uptake Capacity ◽  
Protein Flour ◽  
Hydrophilic Materials ◽  
By Products

The replacement of common acrylic derivatives by biodegradable materials in the formulation of superabsorbent materials would lessen the associated environmental impact. Moreover, the use of by-products or biowastes from the food industry that are usually discarded would promote a desired circular economy. The present study deals with the development of superabsorbent materials based on a by-product from the meat industry, namely plasma protein, focusing on the effects of a freeze-drying stage before blending with glycerol and eventual injection molding. More specifically, this freeze-drying stage is carried out either directly on the protein flour or after its solubilization in deionized water (10% w/w). Superabsorbent materials obtained after this solubilization-freeze-drying process display higher Young’s modulus and tensile strength values, without affecting their water uptake capacity. As greater water uptake is commonly related to poorer mechanical properties, the proposed solubilization-freeze-drying process is a useful strategy for producing strengthened hydrophilic materials.

The nutritive value of protein isolates and fibres from meat industry by-products

Meat Science ◽  
1978 ◽  
Vol 2 (1) ◽  
pp. 31-39 ◽  
Author(s):  
G.R. Swingler ◽  
R.J. Neale ◽  
R.A. Lawrie
Keyword(s):  
Nutritive Value ◽  
Meat Industry ◽  
Protein Isolates ◽  
By Products

By-products from the U.K. food system 2. The meat industry

1982 ◽  
Vol 5 (4) ◽  
pp. 173-182 ◽  
Author(s):  
Stephen J Fallows ◽  
J Verner Wheelock
Keyword(s):  
Food System ◽  
Meat Industry ◽  
System 2 ◽  
By Products

scholarly journals Study of lysate activity to modificate collagene raw materials to use in sausage mixture

2018 ◽  
Vol 6 (2) ◽  
pp. 256-263 ◽  
Author(s):  
Andrey Danilov ◽  
Andrey Danilov ◽  
Bayana Bazhenova ◽  
Bayana Bazhenova ◽  
Michail Danilov ◽  
...  
Keyword(s):  
Sodium Tripolyphosphate ◽  
Raw Materials ◽  
Import Substitution ◽  
Optimal Dose ◽  
Meat Industry ◽  
Technological Properties ◽  
Enzyme Solution ◽  
Heat Treated ◽  
Effective Use ◽  
By Products

In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture – water, chlorohydric acid, and sodium tripolyphosphate – followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production.

Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

Meat Science ◽  
2013 ◽  
Vol 93 (4) ◽  
pp. 880-887 ◽  
Author(s):  
Ana María Martín-Sánchez ◽  
Gelmy Ciro-Gómez ◽  
Estrella Sayas ◽  
José Vilella-Esplá ◽  
Jamel Ben-Abda ◽  
...  
Keyword(s):  
Date Palm ◽  
Meat Industry ◽  
Pork Liver ◽  
By Products

Meat Industry Protein By-Products: Sources and Characteristics

2016 ◽  
pp. 37-61 ◽  
Author(s):  
T.M. Hicks ◽  
C.J.R. Verbeek
Keyword(s):  
Meat Industry ◽  
By Products

Microbiology of Meat Industry By-products

1982 ◽  
pp. 179-224 ◽  
Author(s):  
G. R. Swingler
Keyword(s):  
Meat Industry ◽  
By Products

scholarly journals Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Antioxidants ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 73 ◽  
Author(s):  
Rubén Domínguez ◽  
Patricia Gullón ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Wangang Zhang ◽  
...  
Keyword(s):  
Organic Solvents ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Economic Problem ◽  
Meat Industry ◽  
Overall Acceptability ◽  
High Yields ◽  
Promising Source ◽  
By Products ◽  
Natural Additives

Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

THERMOPHYSICAL PROPERTIES OF HYDROLYZED BY-PRODUCTS FROM THE MEAT INDUSTRY

2011 ◽  
Vol 35 (6) ◽  
pp. 930-939 ◽  
Author(s):  
GABRIELI ALVES DE OLIVEIRA ◽  
ÉVERTON FERNANDO ZANOELO
Keyword(s):  
Thermophysical Properties ◽  
Meat Industry ◽  
By Products
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