Journal
MEAT SCIENCE
Volume 92, Issue 3, Pages 290-296Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.04.004
Keywords
Animal by-products; Meat by-products; Functional substances; Bioactive peptides; Antimicrobial peptides; Hydrolyzed proteins; Value-added
Categories
Funding
- Vaquero Foundation for R + D on Pork Meat (Madrid, Spain)
- Spanish Ministry of Science and Innovation [AGL2010-16305]
- FEDER
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While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products. (C) 2012 Elsevier Ltd. All rights reserved.
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